Thai Sweet Potato Parsnip Soup With Almond Milk Ginger And Red Curry Recipes
THAI SWEET POTATO-PARSNIP SOUP WITH ALMOND MILK, GINGER AND RED CURRY
This recipe is featured in our Weekly Gluten Free Pantry Plan Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday! Take your pureed soup game to the next level with this spicy number. Almond milk provides a nutty flavor and creamy texture to this silky smooth concoction. Topped with fresh cilantro, toasted almonds, and an extra drizzle of almond milk, this luscious sweet potato and parsnip soup is about to be the flavor explosion that will get you through the winter. I partnered with with the Almond Board of California to create this recipe. For more almond milk recipes, visit almonds.com. Watch how we made the soup here! This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Provided by Editors
Yield 8
Number Of Ingredients 17
Steps:
- In a large pot, melt the coconut oil over medium heat. Add the onion, jalapeño, garlic, and ginger and sauté until the onion is translucent, about 5 minutes. Add curry paste and curry powder and stir until combined, about 1 minute.
- In a small bowl, whisk together almond milk and almond butter until smooth. Add the almond milk mixture to the pot, along with the vegetable broth, parsnips, and sweet potatoes. Season with salt and pepper. Stir until combined.
- Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer until the potatoes and parsnips are fork-tender, about 18-20 minutes.
- Using a blender, add soup in batches and purée. Be careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. You can also use an immersion blender.
- Once puréed, add salt, pepper and lime juice. Ladle into bowls and serve with toppings, if desired.
THAI SWEET POTATO SOUP
Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.
Provided by Nan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
- Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 35.3 g, Fat 12.9 g, Fiber 6.5 g, Protein 4.1 g, SaturatedFat 9 g, Sodium 826.4 mg, Sugar 10.5 g
PARSNIP & SWEET POTATO SOUP
A heartwarming quick dish
Provided by loopygigglelips
Time 10m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Peel and chop sweet potatoes and parsnips
- Place into pan with stock cube and enough water to cover the vegetables
- Bring to the boil and simmer until vegetables are soft and cooked through
- Using a hand blender, blend the contents of the pan to a puree
- Add more water until required consistency, bring back to the boil, serve with a swirl of cream
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- In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
- Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
- Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
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