Choosy stir the soup7/22/2023 With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. You will likely have to do this in a couple of batches, depending on the size of your blender. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent. In a large pot, melt the coconut oil over medium heat. Topping suggestions: Minced fresh cilantro Roasted Tamari Almonds (recipe follows) Fresh lime juiceġ. Vegan, gluten-free, soy-free option, grain-free, freezer-friendlyįor the soup: 1 tbsp (15 mL) virgin coconut oil 2 cups (500 mL) diced sweet onion 2 cloves garlic, minced 1 tbsp (15 mL) minced fresh ginger 2 tbsp (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 tsp (2 mL) fine sea salt, plus more to taste 1/4 tsp (1 mL) cayenne pepper (optional) Freshly ground black pepper All rights reserved.ĬREAMY THAI CARROT SWEET POTATO SOUP Ashley McLaughlin Published by Penguin, an imprint of Penguin Canada Books Inc., a division of Penguin Random House Canada Limited. Photography, Food and Prop Styling by Ashley McLaughlin. Copyright © Glo Bakery Corporation, 2016. Recipes excerpted from Oh She Glows Every Day by Angela Liddon. This advertisement has not loaded yet, but your article continues below. Manage Print Subscription / Tax Receipt.
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