Roasted Thai Carrot & Sweet Potato Soup
Velvety, immune-boosting and flavour-packed soup for the whole family!
With a lot of the ingredients from my immune-boosting Sun Juice, this deep orange, luscious, velvety, vibrant soup is packed with aromatics and nutrients to light you up from the inside and envelope you in a warm hug. This Roasted Carrot & Sweet Potato Soup is light and fluid, making it the ideal cold night companion tasked with warming your nose and soothing your throat. And it is a flavour bomb! My boys absolutely adore this soup.
It is also light enough to double up as a Thai curry base. I often add a cup of cooked rice noodles, a cup of pan-toasted tofu or one from the supermarket (this Soyco Thai Tofu), a cup of sprouts and occasionally a cup of raw peeled prawns or boneless chicken thigh for a complete meal. This can be enjoyed as a chunky soup or as a curry with steamed jasmine rice on the side. Either way, it is delicious and very satisfying.
The problem with being a Thai cuisine lover and having to buy expensive supermarket herbs
If you are an avid cook and love your Thai flavours, there is nothing more frustrating than buying sad bunches of herbs (Thai basil, I am looking at you!) or one piddly stick of lemongrass encased in a plastic container or even worse, 3 makrut lime leaves sold for a king’s ransom.
Well, I have a fix for that now. It only costs me about $15-20 a year and I cook Thai at least once a week. And no, it is not planting my own Makrut Lime bush in a pot (which has been doing really well and thrives on neglect!), nor is it growing Thai basil in a wheelbarrow in full sun (and they still die!) or having lemongrass tufts happily multiplying in a dead veggie patch.
