This aromatic, creamy soup with a Thai twist is made with carrots and sweet potatoes, which are rich in alpha and beta carotene, antioxidants that turn into vitamin A in the body. Carrots and sweet potatoes are also good sources of vitamin C, dietary fiber, and other heart-healthy nutrients. Studies have shown that diets high in carotenoids are associated with a reduced risk of heart disease. Some laboratory studies have found that vitamin A may enhance the immune system, slow tumor growth, shrink tumors and make some cancer treatments work better.
Servings: 6
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon ginger, minced
1 1/2 pounds carrots, peeled and shredded
1 pound sweet potatoes, peeled and shredded
2 teaspoons curry powder
4 kaffir lime leaves
1 stalk lemongrass, tender parts only, cut into 2" pieces
6 cups vegetable stock, unsalted
1 1/2 teaspoons salt (if using salted stock, reduce added salt)
1/4 cup light coconut milk
Directions
Heat oil in a large soup pot over medium heat.
Add onions and ginger, and cook until softened, about 3-4 minutes.
Add carrots and sweet potatoes.
Cook until they begin to soften, about 3-4 minutes. Add curry powder, mix well, and cook 1 minute to develop flavor.
Add kaffir lime leaves, lemongrass, vegetable stock and salt.
Bring to a boil, reduce heat to low, and cook, covered, for 20-25 minutes, until vegetables are soft.
Stir in coconut milk and cook 2 more minutes. Remove kaffir lime leaves.
Puree soup in batches in a blender (I fill the container just below the halfway mark), being careful to remove the stopper in the cover to prevent hot soup from splashing.
You can also puree the soup in a food processor. Serve immediately or refrigerate until ready to serve. This soup will keep for several days in the refrigerator.
