Curried Carrot And Sweet Potato Soup

1. 1

   Over medium high heat, sautee the shallot in heated olive oil. When softened, add in curry paste and toast in the oil.

2. 2

   Add in sweet potato and carrots. Season with a pinch of salt and some pepper. Stir well to coat with curry paste. At this point you may need to add a tablespoon of water to deglaze the pan and prevent the curry paste from burning. Lower the heat to medium low.

3. 3

   Sautee the carrots and sweet potato for 5 minutes. Pour in broth and bring to a boil.

4. 4

   Cover and lower to a simmer. Simmer for 30 minutes. Or until vegetables are very soft.

5. 5

   Pour all items into blender and puree until smooth. You may need to add additional broth at this point to achieve the smooth consistency. Use care with this step - hot soup can splatter and you don't want to burn yourself.

6. 6

   Return soup to washed pan, and add in coconut milk. Place over medium heat and bring back to a simmer. Taste and adjust seasoning as necessary

7. 7

   Serve with an extra teaspoon of coconut milk swirled on top.

No nutritional information available.

No additional tips available.