Not gonna lie, it’s taken me a while to get back into the cooking game, post-vacation.
First I was sick, then it was a holiday weekend, then it was my BIRTHDAY (sidebar: I love all birthdays but especially my own, and celebrate it for the entire month of January. I feel this is something you should know about me).
But it actually was my birthday and more specifically my mother who I have to thank for my renewed interest in culinary arts. Because on Sunday I opened a long awaited gift that’s going to open a million doors for me and my kitchen: a 7 cup Kitchen Aid food processor.
I’m so excited.
If you’ve ever wondered about my over-reliance on blenders, this is why: I didn’t have a food processor! And there’s only so much a blender can do. Your pesto is always going to be a bit chunky. Your mayonnaise won’t be perfectly smooth. And as for pureeing a soup…do you really want to do it in 37 batches?
I didn’t think so.
Then it was time to comb through my recipe archives and find all the things I previously rejected for lack of a food processor.
Cozy soup weather dictated that I start with a Thai-flavored sweet potato and carrot soup. (Although detail-oriented readers will note that the recipe does in fact call for you to puree it in the blender but seriously, it was soooo much easier in my 7 cup processor).
It hails from Oh She Glows Everyday, a vegan cookbook, via Half Baked Harvest, a blog with delicious food and even more delicious photos which you should check out if you haven’t already.
Red curry, coconut oil, almond butter and ginger give this soup its Thai flavors, while carrots and sweet potatoes cooked until tender and then puréed make it creamy, filling and oh so delicious. It keeps for up to a week in the fridge or longer frozen.
Winter may be a bummer, but soup gives me confidence that we’ll make it through. So lets all raise a spoon to soup weather (and my new food processor)!!
1 tablespoon coconut oil*
2 cups diced sweet onion or about one medium onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons red curry paste**
4 cups low-sodium vegetable broth, plus more if needed
1/4 cup almond butter
3 cups diced peeled carrots (about 4 large carrots)
3 cups diced peeled sweet potatoes (about 3 sweet potatoes)
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon cayenne pepper, optional
Minced cilantro (this was all I used for toppings)
Roasted tamari almonds, recipe here
A scoop of basmati rice (I wish I had included!)
In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes or until the onion is translucent.
Stir in the curry paste. Then, in a small bowl, thin out the almond butter by whisking about 1/4 cup of vegetable broth with 1/4 cup almond butter, until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). Stir until combined.
Bring the soup to a low boil over medium-high heat, then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes or until the sweet potatoes and carrots are fork-tender.
Ladle the soup carefully into a blender or food processor. In batches if necessary, blend or process until the soup is completely smooth. Return the soup to the pot and season with salt and black pepper. If you want a thinner soup you can do so with a bit more broth.
Top with toppings of your choice – I recommend cilantro and basmati rice.
*:You could definitely use another cooking oil here but the coconut is what gives it distinctly Thai flavors.
**: I had to use Trader Joe’s red curry sauce but had absolutely no complaints.
Creamy thai carrot sweet potato soup: http://www.halfbakedharvest.com/creamy-thai-carrot-sweet-potato-soup/