It is not that common for me to rave about a soup, but this one leaves me no other option. Absolutely delicious, super simple to prepare, just a few ingredients give it a lift from the humble to extraordinary. I modified it quite a bit to accommodate food sensitivities, but whatever you do, do not change the almond topping. Tamari-Roasted Almonds. Superb!
THAI CARROT AND SWEET POTATO SOUP WITH TAMARI-ROASTED ALMONDS
(adapted from cookieandkate)
2 tablespoons olive oil
3 ribs celery, diced
1 tablespoon minced fresh ginger
1 tablespoon red curry paste
4 cups low-sodium vegetable broth
¼ cup raw almond butter
3 cups diced peeled carrots
3 cups diced peeled sweet potatoes
1 teaspoon fine-grain sea salt
Freshly ground black pepper
1/2 cup raw almonds, finely chopped
1 heaping tablespoon tamari
Fresh lime juice
Make the roasted almonds. Heat oven to 325F. Mix almonds with tamari, spread over a small baking sheet covered with aluminum foil. Roast for 10 to 12 minutes, until fragrant and starting to get some color. Reserve.
To make the soup: In a large pot, heat the olive oil over medium heat. Add the celery and ginger and sauté for a couple of minutes, until fragrant. Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
Bring the soup to a simmer and cook for 20 to 30 minutes (depending on how small you cut your pieces), until the vegetables are fork-tender. Transfer the soup to a blender (a Vitamix would be awesome here), and blend in batches until super smooth. If too thick, add more vegetable broth or water. Transfer the soup back to the pot and reheat if necessary.
Serve the soup with some almonds on top and squeeze a little fresh lime.
ENJOY!
to print the recipe, click here
Comments: This is a vegan soup, so if you need to entertain someone who follows this type of nutrition, this would be an excellent choice. Hearty, flavorful, satisfying, perfect in taste and texture. As the weather cools down, soup becomes more and more attractive. We enjoyed it with sourdough bread, a little ham and a fried egg, so let’s say it was not even close to vegan by the time we were done… I highly recommend that you incorporate the tamari-roasted almonds in your cooking, it would go well with many different soups, salads, and even pasta.
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Sally – this landed here five minutes ago > I am far from being a soup person but this looks and sounds so like ‘me’ I am already kicking a scheduled recipe out to make room . . . those tamari nuts just seem to ‘belong’ there . . . you know I do not keep any kind of dietts . . .
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Your soup looks delicious! I love my immersion blender for soups because it can be IMMERSED straight into the soup pot without transferring hot liquid back and forth.
best, mae at maefood.blogspot.com
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This sounds wonderful, a great starter for the big meal. Saved.
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I am going to try this, it looks wonderful.
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This one’s for me 🧡🧡🧡
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This recipe was a great success! As my neighbour (who got some) said, the soup was very tasty but then the garnish took it to a whole different level! I added red lentils and they disappeared nicely. Thank you!
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