As part of our World Wellbeing Week content series, today I'm sharing a delicious and hearty soup, which will fill your body with nutrients, while warming you up from the inside out! Enjoy our homemade Sweet Potato & Carrot Soup recipe below, and don't forget to comment with your feedback, additions or substitutions!
Sweet Potato & Carrot Soup
Soup is synonymous with winter to me. There's something about eating soup on a cold winter's night that feels cozy. Plus, soup is a sneaky way to get your vegetable intake in, which is great for your gut health.
This vegetable soup is flavoured with red curry paste and packs a punch! It is very easy to make and requires minimal ingredients. You'll get defined muscles from grating the vegetables as well!
Keep an eye on the blog and our social media channels for more #WellbeingWeek content. Bon appétit!
Ingredients
(Serves 6)
- 1 onion, finely chopped
- 1/2 cup red curry paste
- 2 garlic cloves, finely chopped
- 1 kg sweet potato, weighed after being peeled, grated
- 300g carrots (around 2 carrots), weighed after being peeled, grated
- 1 litre (4 cups) vegetable stock
- 250ml water (1 cup)
- 1 x 400ml (1 tin) light coconut cream
- Optional: green onions, finely chopped, to serve
Method
1. Prepare your vegetables
2. Pour the oil into a large saucepan over medium heat and swirl to coat the pan.
3. Add the curry paste, garlic, sweet potato, carrot, stock, water and coconut cream to the pan and bring to a simmer (over medium heat). Cover with a lid and cook for 15 minutes or until the vegetables are soft.
4. Season with sea salt & ground black pepper, divide into 6 bowls and serve with a sprinkle of green onions, if desired.
5. Enjoy!
We've adapted our recipe from an excellent Donna Hay recipe. Check out the original here.
