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Terri Antonino: "Wow- SO good and easy!! Made this in the Instant…" Read More
13Ingredients
35Minutes
250Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. coconut oil
- 1 yellow onion (diced)
- 1 pinch salt
- 8 carrots (peeled and chopped into 1/2-inch chunks)
- 1 sweet potatoes (peeled and cut into1/2-inch cubes)
- 3 cups vegetable stock
- 2 Tbsp. green curry paste (or red curry paste; Thai style)
- 2 tsp. curry powder (yellow)
- salt and ground black pepper (freshly ground, to taste)
- 1 lime (juice)
- 14 oz. coconut milk
- roasted cashews (bits, to garnish, optional)
- cilantro (to garnish, optional)
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Directions
- Add the coconut oil to the KitchenAid® Tri-Ply Copper 3.0 Quart Saucepan and heat over medium heat.
- Add the onion and a pinch of salt and cook for 5 minutes, stirring frequently.
- Add the carrots, sweet potatoes, vegetable stock, curry paste, curry powder, salt, and freshly ground black pepper (to taste) to the Saucepan and bring to a boil over medium-high heat. Cover and reduce to low and simmer for 20 minutes. The vegetables should be very tender.
- Add the carrot and sweet potato mixture, lime juice, and coconut milk (optional: reserve an ounce of milk for garnish) to the jar of the KitchenAid® High Performance Series Blender and secure the lid on top. Turn the dial to Speed 1 and slowly increase to Speed 5 or 6 and blend until smooth for 1-2 minutes. Steam should be visible.
- Serve immediately, topping with cashew bits and cilantro (and coconut milk if you desire).
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol |
| Sodium600mg25% |
| Potassium590mg17% |
| Protein3g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A350% |
| Vitamin C25% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(14)
Terri Antonino a month ago
Wow- SO good and easy!! Made this in the Instant Pot and used beef broth (since that's all I had) and 2 sweet potatoes and only 5 carrots and Panang curry. Also used the submersion blender which worked great. Will for sure save and make this one again!
DeAnn 6 months ago
This soup is delicious! It was easy to reduce the portion size for one or two. I topped mine with roasted pumpkin seeds.
Samantha Monedero 2 years ago
This was a bit thin for my taste (I like thick creamy soups), so I added 2 extra sweet potatoes, but it’s really good as is too. This recipe is sooooo delicious!!
Willow Washburn 2 years ago
Delicious. Recipe turned out a bit too thick for me so I used 2 tins of coconut milk. Also, nice kick off it spicy-wise, but if you cant take spicy (i can't abd i was fine), could get away with just 1tblspn of curry paste.
Geri 2 years ago
I could have used baby carrots which would have been already peeled and small. Instant pot: high pressure 10 min, natural release 10 min then manual release. I made half but added all the coconut milk.
Pamela K. 5 years ago
Used this recipe as the base for a Coconut, Sweet Potato and Carrot Curry Soup suitable for vegetarians and a three year old.
Also substituted extra virgin olive oil. Cut back on the curry paste and substituted gram masala for the curry powder. Added 1 cup of unsweetened coconut with the carrots and sweet potatoes and simmered it for about twice the time recommended in the recipe. Had to add some sugar because the curry paste and gram masala made it way too spicy for a three year old's palate, next time I will add the curry paste and gram masala, sparingly, tasting for the exact heat level I want to achieve, and after simmering the vegetables.
Everyone loved it and asked for the recipe. Definitely will make this recipe, with these and some of the other tweeks mentioned in other reviews, again.
Al Brock 5 years ago
Wow, I’m not a soup fan but since I had all ingredients at home I decided to make this soup. It’s super easy to make and very delicious. Since I like my food quite spicy I added fresh ginger. This is the best soup to make on a cold winter day.
colquiyt 5 years ago
Yum the only ingredient I didn’t use was the coconut milk. I needed to keep the calories down