Winter is almost here, and my favorite part about this time of year is the festive season, and all the feasting and merriment that comes with it! With all the feasting that’s lined up in the month of December, we could do a lot of lighter meals. This cozy and comforting soup is just that kind of meal. This soup is inspired by the classic Thai curry. It is packed with flavor, with the addition of Thai curry paste, and gets its body with the addition of coconut milk, instead of cream, to make this a lighter, vegan alternative to cream-based soups. I have used yellow Thai curry paste, but you could go with red curry paste or even green curry paste as a alternative. The soup is made with sweet potato and carrot, which perfectly complements the Thai curry paste. If you have an immersion hand blender, then you can combine all the cooked ingredients in the pan itself, allowing for lesser clean-up. Optionally, use a blender, and blend in a little at a time, be mindful of the steam that releases when you blend. This soup is just the thing to warm up on a cold and gray winter day, and you want to make yourself lighter before December kicks in!
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