In the cold autumn and winter months, there is nothing quite like a creamy vegetable soup made up of root vegetables and earthy mushrooms, all simmered together with spicy Thai seasonings that initially tempt and then pleasantly linger on the palate. The lasting allure is beautifully tempered by the soothing presence of coconut milk and the natural sweetness of sweet potatoes and carrots. This soup speaks comfort. It also makes a fair amount, so it’s great for leftovers the next day, especially as the flavors meld together after the soup has been resting overnight.
I do like a thick and creamy soup, but as is usually the case, soups are not only forgiving, but also very easy to adjust to suit preferences, so thin out the soup as much or as little as desired. Serve it up with grains, flat breads, or even some thick slices of crusty bread.
|Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms|
|Recipe by Lisa Turner
Adapted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes
Published on October 29, 2016
Warming and fragrant creamy sweet potato and carrot soup seasoned with Thai red curry paste
Makes 6 servings
Other Thai-Inspired creations you may enjoy from Lisa’s Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Vegetable Soup
Thai-Inspired Sweet Potato Kidney Bean Soup
Massaman Curry with Paneer Cheese