Hey there, how are you guys doing? I just came back home from London. Me and my sister had a week-long getaway with lots of sightseeing, market strolling and vegan restaurant hopping. Anyone interested in getting tips or more details about that?
Since we got back Finland the weather has been pretty gloomy and rainy. Longing for something warming cooked comfort food, I tried adding a little thai twist to my sweet potato and carrot soup. This red thai curry flavoured soup is still super easy and fast to cook but ohmy the heavenly outcome blew even my own mind. Perfect rainy day cure when served with gluten free oat bread rolls in a good company. I hope you love it!
Here are the instructions, happy cooking!
Coconut Sweet Potato Thai Curry Soup
(makes 3-4 servings)
1 larger sweet potato (about 600g)
2 cups low sodium vegetable stock
1-2 tsp red thai curry paste
1 tsp ground ginger
1 cup low-fat coconut milk
Peel and dice the sweet potato and carrots. Place into a large pot with vegetable stock and bring to boil. Add thai curry paste and ground ginger. Let simmer covered for about 20 minutes. Add coconut milk and let simmer additional 5-10 minutes. Blend in a blender/food processor or using a stick mixer until dreamy creamy. Serve and ENJOY!
Thank you for reading, have a great day! 🙂
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