Ingredients
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For the base:
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2 large carrots, peeled and chopped
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1 small sweet potato, peeled and cubed
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1 medium onion, diced
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1 red bell pepper, seeded and finely diced
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1 can full-fat coconut milk (or 1 cup unsweetened + 1/2 cup water)
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1 tbsp olive oil or melted coconut oil (optional)
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For the seasoning:
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1 tbsp freshly grated ginger (about 1-inch piece)
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1 tbsp fresh lime juice
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1 tsp soy sauce or tamari (gluten-free)
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1 tbsp brown sugar (or more to taste)
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1/2 tsp ground cumin
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1/4 tsp crushed red pepper flakes (omit for no heat)
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Salt and black pepper, to taste
Directions
Sub-title: A Budget-Friendly, High-Fiber, Kid-Friendly Meal Inspired By Thai Cuisine
Description: This vibrant and zingy soup is packed with nutrients from carrots, sweet potatoes, ginger, and garlic. It’s perfect as a light meal, snack, or starter!
Ingredients:
For the base:
– 2 large carrots, peeled and chopped
– 1 small sweet potato, peeled and cubed
– 1 medium onion, diced
– 1 red bell pepper, seeded and finely diced
– 1 can full-fat coconut milk (or 1 cup unsweetened + 1/2 cup water)
– 1 tbsp olive oil or melted coconut oil (optional)
For the seasoning:
– 1 tbsp freshly grated ginger (about 1-inch piece)
– 1 tbsp fresh lime juice
– 1 tsp soy sauce or tamari (gluten-free)
– 1 tbsp brown sugar (or more to taste)
– 1/2 tsp ground cumin
– 1/4 tsp crushed red pepper flakes (omit for no heat)
– Salt and black pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the sliced bread evenly. Drizzle with 1 tablespoon olive oil or melted coconut oil and toss until well combined. Bake for 10-15 minutes, stirring halfway through, until golden brown and crisp. Set aside to cool completely.
2. Meanwhile, place the chopped carrots, sweet potatoes, onion, and red bell pepper in a large stockpot over medium heat. Add 2 cups water and bring to a simmer. Cook, uncovered, for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
3. Transfer the cooked vegetable mixture to a high-speed blender or food processor along with the coconut milk, lime juice, soy sauce, brown sugar, cumin, crushed red pepper flakes, grated ginger, and salt. Blend until smooth and creamy.
4. Pour the pureed soup back into the cleaned-out stockpot. Taste and adjust the seasoning if desired. Heat the soup over low heat until hot throughout. Serve immediately, topping each bowl with croutons and extra garnish. Enjoy!
Note: The soup will thicken as it cools. If you prefer a thinner consistency, simply add more water before heating.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the sliced bread evenly. Drizzle with 1 tablespoon olive oil or melted coconut oil and toss until well combined. Bake for 10-15 minutes, stirring halfway through, until golden brown and crisp. Set aside to cool completely. |
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2
Done
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Meanwhile, place the chopped carrots, sweet potatoes, onion, and red bell pepper in a large stockpot over medium heat. Add 2 cups water and bring to a simmer. Cook, uncovered, for about 15-20 minutes, stirring occasionally, until the vegetables are tender. |
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3
Done
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Transfer the cooked vegetable mixture to a high-speed blender or food processor along with the coconut milk, lime juice, soy sauce, brown sugar, cumin, crushed red pepper flakes, grated ginger, and salt. Blend until smooth and creamy. |
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4
Done
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Pour the pureed soup back into the cleaned-out stockpot. Taste and adjust the seasoning if desired. Heat the soup over low heat until hot throughout. Serve immediately, topping each bowl with croutons and extra garnish. Enjoy! |
