medium carrots, cut into 1-in. cubes (2 cups)
medium sweet potatoes, cut into 1-in. cubes (4 cups)
coconut or canola oil, divided
leek, (white and pale green parts only) thinly sliced
garlic clove, chopped
light coconut milk, divided
low-sodium vegetable broth
chopped salted peanuts
- PREHEAT oven to 425F. Toss carrots and sweet potatoes with 1 tbsp oil on a baking sheet. Roast until tender, 20 min.
- HEAT remaining 2 tbsp oil in a large pot over medium. Add onion, leek and garlic and cook, stirring occasionally, until tender, about 10 min. Stir in curry paste and fish sauce. Cook for 1 min.
- ADD roasted vegetables, all but ¼ cup coconut milk and broth. Boil, then reduce heat to medium-low and simmer, uncovered, for 10 min. Remove from heat.
- PURÉE soup until smooth, using an immersion blender. Return pot to heat, reduced to low, and stir in lime juice and salt. Ladle into bowls and top with remaining ¼ cup coconut milk, peanuts, cilantro and coconut. Prep Tip: Immerse sliced leek in a large bowl of cold water, scoop out and spin dry before using.
Protein 3 g
Carbohydrates 25 g
Fat 10 g
Fibre 5 g
Sodium 540 mg
Excellent source of vitamin A
Chatelaine Quickies: Thai sweet potato red curry soup