Roasted Thai Carrot and Sweet Potato Soup
Ingredients
- 2 tablespoons coconut oil plus 2 teaspoons to be used later
- 1 pound carrots
- 2 medium-large sweet potatoes about 1 ½ pounds total
- 1 large apple
- 1 medium onion
- 1 1-inch piece fresh ginger thinly sliced (or 2 tablespoons Ginger Paste)
- 1 tablespoon finely chopped fresh lemongrass or Lemongrass Paste
- 4 medium garlic cloves peeled
- 2 teaspoons brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon curry mild powder
- ½ teaspoon cumin
- ½-1 teaspoon chili garlic sauce or Sriracha sauce
- 5 cups low sodium chicken broth you may need a bit more later, for thinning
- 2 teaspoons fish sauce
- For the topping:
- 2 tablespoons greek yogurt
- 1 tablespoon milk
- chili garlic sauce or Sriracha sauce
Instructions
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Pre-heat oven to 425˚F. While the oven is preheating, line a sheet pan with foil and add coconut oil. Place in the oven for 1-2 minutes, just until oil is melted, then remove. Set aside to cool while you’re chopping the veggies. Combine ginger, lemongrass, garlic, brown sugar, coriander, curry and cumin in a small bowl and set aside.
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Cut tough ends off carrots and discard. Wash carrots well and chop them into approximately 1-inch pieces. Peel sweet potatoes, cut in quarters, lengthwise and then cut roughly into 1-inch pieces. Peel onion, quarter and cut into approximately 1-inch pieces. Peel and core apple then quarter it and cut into approximately 1-inch pieces. You don’t have to do any fancy cutting as all the veggies will be pureed later. You just want them all approximately the same size so they’ll cook evenly.
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Toss the vegetables on the prepared sheet pan with the melted coconut oil. I like to use my hands to toss them and ensure everything is coated with oil. Place pan in the preheated oven and roast for 25-30 minutes or until carrots are tender (they take the longest to cook) and veggies are beginning to caramelize (they’ll deepen in color and begin to turn golden). Stir once or twice to re-distribute vegetables during the roasting time.
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While vegetables are roasting, heat 2 teaspoons coconut oil in a medium-large Dutch oven or soup pot over medium-low heat. Add the ginger/garlic mixture and stir for 30-40 seconds, until very nice and fragrant. Immediately (you don’t want the garlic to burn) add chicken broth, roasted veggies, fish sauce and chili garlic sauce.
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Increase heat to high and bring to a boil, then cover and reduce heat to a low, steady simmer. Cook for 10 minutes then uncover and remove from heat. Allow to cool down for 15-20 minutes (if using a regular blender) or blend immediately with an immersion blender.
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To serve, combine the Greek yogurt with the milk and mix with a small whisk or spoon until smooth. Ladle soup into bowls and top with 4-5 small dollops of the yogurt mixture. If desired, add a few drops of Sriracha or chili-garlic paste and swirl with a toothpick. Bon Appetit!
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.