Carrot Sweet Potato Curry Recipe

Creamy Thai Carrot Sweet Potato Soup. Half Baked …

WEBSep 20, 2016 · Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper. In a medium bowl, toss the almonds with …

Rating: 4.3/5(103)
1. In a large pot, melt the coconut oil over medium heat.
2. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
3. Stir in the curry paste.
4. 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 remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). Stir until combined.

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Autumn Carrot and Sweet Potato Soup Once Upon a …

WEBOct 17, 2012 · Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are …

1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
2. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)
3. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

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Thai Sweet Potato Carrot Soup Recipe Runner

WEBAug 24, 2021 · Season with salt and pepper. Dump them onto the prepared sheet pan and roast for 8-12 minutes or until they are golden brown. …

Rating: 4.4/5(108)
1. Preheat oven to 325 degrees F. and line a sheet pan with parchment paper.
2. In a small bowl stir together the coconut oil, curry powder and red curry paste until combined.
3. Add in the cashew and toss until coated. Season with salt and pepper.
4. Dump them onto the prepared sheet pan and roast for 8-12 minutes or until they are golden brown. Keep an eye on them as nuts tend to burn quickly.

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