Thai Red Curry Sweet Potato Soup

Ingredients

Spicy and creamy soup with no dairy and a punchy red curry flavor!

The Red Curry Paste I use is this one its really hot ! so add it a Tablespoon at a time just in case 1 will do.  The one you will probably find at most grocery stores is this one (Vegetarian) it is a lot milder you may have to use the whole jar with that one.  There are also great Vegan/Vegetarian ones that don’t contain Shrimp Paste.

If you like it more creamy you can substitute the Vegetable Broth with Vegan Protein Broth I found at Walmart or the Coconut Soup base they have.

Other shortcuts you can do is to use the tubes of Fresh Ginger & Garlic Paste you do use a lot more than fresh.

I garnished mine with Cilantro, Chili Peanuts and Wasabi Sesame Seeds that I found at an Asian market.

1. Peel and dice the Carrots and Sweet Potatoes.
2. Heat the Coconut Oil in a large pot, Peel and slice the Onions add to the pot with the Ginger and Garlic, saute for about 5-6 minutes.
3. Add the Sweet Potatoes & Carrots, add the Curry Paste and continue to cook.
4. Mix the Almond Butter with some of the Broth until smooth and add to the pot.
5. Add the remaining broth and bring to a boil, reduce the heat to a low simmer and cook covered for about 15-20 minutes.
6. When the Vegetables are tender either blend with a stick blender or ladle it into a blender in batches and blend until smooth.
7. Season at this stage with more Red Curry paste or Salt if needed.
8. Serve with diced Cilantro, Fresh Lime & Wasabi Peanuts.