Thai Sweet Potato and Carrot Soup
Winter is creeping up and soon a whole different culinary chapter will make its way into the kitchen. It is time for warm, comforting, soul-nourishing and immune-supporting dishes. The flavour explosions that soups (done correctly) can bring to the table are something to get excited about!
Ingredients
- 1 brown onion
- 4 medium carrots, sliced
- 3 medium sweet potatoes, peeled and sliced
- 3 garlic cloves, peeled
- fresh ginger (5cm piece), peeled and roughly chopped
- 1 lemon's juice
- 2 red chillis (optional to increase the spiciness to your liking), thinly sliced
- 1 can coconut cream
- 1 tbsp Liviana® Wild Blossom Honey with Bird's Eye Chilli
- 1 tbsp Liviana® Light Roast Smooth Peanut Butter
- 1 tbsp Liviana® Extra Virgin Olive Oil
- 1 cup fresh coriander (½ cup for garnish)
- ½ cup almonds, roasted (for garnish and crunch)
- Salt
Method
- Add all of the ingredients to a large pot and bring to the boil over a high heat. Turn to a simmer until carrots and sweet potato are soft and cooked through.
- Blend it until silky smooth.
- Garnish with fresh coriander, roasted almonds and a slice of lemon.
Wilna Eksteen
Registered Dietitian
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