Ingredients

The following ingredients have 4 Servings
  • 1 large sweet potato (peeled and chopped)
  • 1½ pounds carrots (peeled and chopped)
  • 1 medium yellow onion (peeled and chopped)
  • 1 tbsp. red curry paste (optional)
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic (minced)
  • 1 quart chicken stock
  • 1 can coconut milk
  • 1 tbsp. fish sauce
  • 1 lime (cut into wedges)
  • 1 cup roasted almonds (chopped (optional))
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Add some cooking fat to a large saucepan placed over a medium heat.
  • Add the onions and cook for 2 minutes.
  • Add the ginger, garlic, and curry paste to the saucepan, and cook for another 2 minutes.
  • Add the sweet potatoes, carrots, and chicken stock.
  • Bring everything to a boil then cover and reduce to a simmer.
  • Let the soup simmer for 20 minutes, until all the vegetables are tender.
  • Puree the soup until smooth using an immersion blender or food processor.
  • Stir in the coconut milk, the fish sauce, and season with salt and pepper to taste.
  • Serve garnished with lime wedges and roasted almonds.