This creamy Thai-inspired soup from Oh She Glows Everyday is made with a luscious blend of carrots and sweet potatoes, seasoned up with spicy red curry paste and topped off with savory roasted tamari almonds!
Guys, I think I’ll be hitting the soup pretty hard this fall/winter season! Just over the last couple weeks I’ve found myself craving soup like crazy, and there’s something really satisfying about transforming a bunch of veggies into a steaming bowl of velvety soup-y goodness.
This recipe does just that, with a spicy-sweet blend of carrots and sweet potatoes. It was exactly what I needed on a chilly fall evening following a particularly hectic day.
I got the recipe for this one from Angela Liddon’s new cookbook, Oh She Glows Every Day. If you’ve spent any time on the internet scoping out vegan recipes during the last decade or so, you’re probably familiar with the blog Oh She Glows, and you probably know that Angela knows her stuff. The book does not disappoint! It’s packed with recipes that are simple enough to crank out for weekday dinners, flavorful enough to make you forget your eating a weekday dinner, and healthy enough that you might just glow a bit yourself upon polishing off your meal.
I want to try…well, I want to try all of the recipes in this book, but a few favorites that are sitting at the top of my list include the Stuffed Avocado Salad, Fusilli Lentil-Mushroom Bolognese, Marinated Portobello Mushroom Bowl, and Black Bean Rancheros.
I also highly recommend the 6 Vegetable and “Cheese” Soup (told you I was all about the soups!), which hit the spot big time.
This was delicious. Sweet potatoes and carrots, when simmered up and blended, transform into something pretty luscious and magical. It was just a tad sweet, with plenty of flavorful spices (thanks to the curry paste) and a touch of heat. The almond butter adds just a hint of nutty flavor as well as rich body to the soup, and with some tamari roasted almonds on top, you can totally make a meal of this stuff. Since I live in a two-person house, we had about twice as much as we needed, and the leftovers were much appreciated. Next time I’ll double the recipe, because the leftovers are perfect weekday lunch material.
Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds
For the Soup
- 1 tablespoon 15 mL virgin coconut oil
- 2 cups 500 mL diced sweet onion
- 2 cloves garlic, minced
- 1 tablespoon 15 mL minced fresh ginger
- 2 tablespoons 30 mL red curry paste
- 4 cups 1 L low-sodium vegetable broth, plus more if needed
- 1/4 cup 60 mL raw almond butter
- 3 cups 750 mL diced peeled carrots (1/2-inch/1 cm dice)
- 3 cups 750 mL diced peeled sweet potatoes (1/2-inch/1 cm dice)
- 1/2 teaspoon 2 mL fine sea salt, plus more to taste
- 1/4 teaspoon 1 mL cayenne pepper (optional)
- Freshly ground black pepper
- Minced fresh cilantro
- Roasted Tamari Almonds, below
- Fresh lime juice
For the Roasted Tamari Almonds
- 1/2 cup 125 mL raw almonds, finely chopped
- 1 tablespoon plus 1 teaspoon (20 mL) low-sodium tamari or coconut aminos
Make the Soup
In a large pot, melt the coconut oil over medium heat.
Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
Stir in the curry paste.
In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). Stir until combined. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
Return the soup to the pot and season with salt and black pepper. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference. Reheat if necessary.
Ladle the soup into bowls and top with minced cilantro, almonds, and a squeeze of lime juice, if desired. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
Make the Roasted Tamari Almonds
Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.
Make it soy-free: Prepare the Roasted Tamari Almonds with coconut aminos instead of tamari. Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation