Have I told you how I won the cookbook lottery jackpot?
Just before we rang in 2017, I found out I won not one, not two, but TWELVE cookbooks! Do you know how many cookbooks twelve is? A LOT! So much that they are all still sitting in a pile on my bedroom floor as we have absolutely no room to put them anywhere else. I think an Ikea run may be in order soon.
So, I have started to try to always go to one of these new cookbooks when I need some dinner inspiration, instead of relying on the easy Mr. google. One of the cookbooks I have been loving lately is the new Oh She Glows Everyday. Every recipe I’ve made so far has been spot on, and this soup is no exception. And no, this is not a sponsored post. I seriously am just crushing hard on this cookbook.
We already have a very delicious and creamy Thai sweet potato soup that uses coconut milk to add that richness. This version has a different approach – almond butter. The almond butter gives this soup a deep flavour and velvety texture without the use of any cream or dairy. Kind of like the peanut butter in our sweet potato, white bean, peanut butter stew. I would imagine peanut butter would also make a great substitute for the almond butter if that’s what you have on hand. Or if you need it nut free, try sunflower butter – but I would try to find the all natural unsweetened variety.
The almond butter also adds a boost of extra protein and fat to this soup, making it more filling than the average bowl. I also loved the crunchy almond topping – but you could also leave it off and go with a super smooth bowl of soup if that’s more your thing. Me, I’m all about the textures!
My new favourite thing when my girls are napping is to curl up with a cup of coffee, a snack, and a cookbook, or two, or three…
Dara
Thai Carrot and Sweet Potato Soup
Print recipe| Serves | 4-6 |
| Dietary | Vegan, Vegetarian |
| Meal type | Soup |
| From book | Adapted From Oh She Glows Everyday |
Ingredients
- 1 Tbsp canola oil
- 1 onion (chopped)
- 2 cloves of garlic (minced)
- 1/2 Tbsp ginger (minced)
- 1/2 Tbsp red curry paste
- 2 Cups vegetable broth
- 2 Cups water
- 3 Cups carrots (peeled and chopped)
- 3 Cups sweet potatoes (chopped)
- 1/4 cup almond butter
- salt and pepper (to taste)
- cilantro (chopped)
Almonds
- 1/2 cup almonds (chopped)
- 1 1/2 Tbsp soy sauce
Note
The toasted almonds are also delicious tossed into a salad for some crunch. The soup freezes well - just portion in individual containers for a grab-and-go lunch or dinner.
Directions
| 1. | Heat oil over medium high heat in a large pot. |
| 2. | Add onion and sauté for a couple minutes. Add garlic and ginger and continue to cook until onion is soft and translucent. Stir in the curry paste and cook for another 2-3 minutes. |
| 3. | Place almond butter in a small bowl with about 1/2 cup of broth and whisk to combine. Add the almond butter mixture, carrots, sweet potato, remaining broth, and water to the pot and bring to a boil. |
| 4. | Cover, reduce heat to low, and simmer for about 15-20 minutes, until sweet potatoes and carrots are very tender. |
| 5. | Using an immersion blender, puree soup in the pot until smooth. Taste and season with salt and pepper. Serve topped with chopped cilantro and almonds. |
| Almonds | |
| 6. | Preheat oven to 325 and line a baking sheet with parchment paper. Toss almonds with soy sauce and spread out evenly on baking sheet. |
| 7. | Bake for about 10 minutes, until brown and toasted. The soy sauce will have dried up and the almonds will firm up as they cool. |
| 8. | The almonds will keep in a container on the counter for a couple weeks. |
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