Ingredients1 h servings 265
- Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
- Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.
Per Serving: 265 calories; 12.9 35.3 4.1 0 826 Full nutrition
ReviewsRead all reviews 3
This had a really nice flavour, but boy, it was hot! (And we generally like spice.) I would add less sriracha sauce to start.
Delicious!! Loved the consistency and different layers of flavor: sweet, spicy, warm, and savory. We will definitely be making this again!!