Curry Sweet Potato +
Carrot Soup with Peanuts
Who doesn’t need an easy soup this time of year. I just love everything about this one. It’s easy – yes, I already said that. Filled with all the healthy things while being light yet filling.
Sweet potatoes and carrots blend up so nicely – all their nutrients are in this soup. The subtle hints of curry and peanut butter – yum.
Oh the joys of a silky smooth soup filled with all the right things and then topped with ALL of the garnishes. Top it with what you like. I usually choose a little of everything, because why not.
I love the combinations.
The combinations in this soup are everything.
You have smooth and silky sweet potatoes and carrots all pulled together with broth and unsweetened coconut milk. You have the fresh basil and red bell peppers to brighten things up. The dry roasted peanuts with red pepper flakes are a hit too – crunchy and spicy. So good.
The secret ingredient. Ingredients.
Peanut butter. Basil. Red bell pepper. Red pepper flakes. and dry roasted peanuts.
All of these ingredients can be left out. Not to worry. The soup as it is, without these is amazing. It’s amazingly simple.
More soup recipes to make this season.
Peanut Curry Sweet Potato + Carrot Soup
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
The best smooth and silky soup with hints curry and peanut. Top it with all of the garnishes.
Ingredients
- 1 tablespoon olive oil
- 2 shallots, small diced
- 4 medium sweet potatoes, diced (I leave the skins on)
- 2 medium carrots, small diced
- 1 teaspoon each salt and black pepper, plus more for tasting + seasoning
- 4 garlic cloves, minced
- 1 inch fresh ginger, minced or finely grated
- 2 tablespoons curry powder
- 1 heaping tablespoon peanut butter
- 1 1/2 quarts chicken bone broth, stock or vegetable stock
- 1 14 oz. can unsweetened coconut milk
- 1/2 red bell pepper, small diced
- 1 handful fresh basil, thinly sliced
- 1/4 cup dry roasted peanuts
- 1 teaspoon red pepper flakes
Instructions
- In a stock pot or large dutch oven, saute the olive oil, shallots, sweet potatoes, carrots and salt and pepper over medium/high heat. Stir occasionally for 4 minutes.
- Add in the garlic, ginger and curry powder. Mix and cook for 1 more minute.
- Stir in the peanut butter, broth and coconut milk. Bring up to a simmer and cook for 8 minutes or until the sweet potatoes and carrots are tender.
- Add the soup to a blender and blender until very smooth. Taste test and add more salt and/or pepper.
- To serve, laddle portions into bowls and top with desired garnishes. I love to add a little of each.
Notes
You will need a blender or hand immersion blender for this recipe.
The garnishes – red bell pepper, basil, peanuts and red pepper flakes are optional. Add what you love.
This soup freezes amazingly well.
- Prep Time: 10
- Cook Time: 20
- Category: soup
- Method: stove top
- Cuisine: soup
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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