Thai Sweet Potatoe Red Curry Soup

By lorab

Ingredients

• 3 medium carrots cut into cubes
• 2 medium sweet potatoes
• 3 tbsp. oil
• 1 onion chopped
• 1 leek, white and light green parts chopped
• 1 clove garlic
• 2 tbsp. red curry paste
• 1 tbsp. fish sauce
• 1 can coconut milk
• 900 ml vegetable broth
• 1/2 tsp salt
• 2 tbsp. lime juice

Preparation

Step 1

1. Preheat oven 425 degrees. Toss carrots and sweet potatoe in oil and bake until tender about 20 mins.
2.Heat remaining oil in pot add onion, leek and garlic. Stir until tender about 10 mins
3. Add roasted vegetables and all but 1/4 coconut milk. Add broth
4. Boil and reduce heat to medium stirring for about 10 mins. Remove from heat
5. Puree until smooth. Stir in lime juice and salt. Ladle into bowls and top with coconut milk and sour cream.