Guys – it’s been almost a year since our last blog post. So much has happened! Just last week, I finished all my coursework to complete my certification for nutritional therapy, meaning I will officially be a certified nutritional therapy consultant in about a month!
If you’ve been following us on Insta, you also know that we’ve been through a few other major life transitions in the past year, including purchasing and moving into our first home in Encinitas, CA (plus doing a lot of required home improvements). We also welcomed our first baby boy about two weeks ago, and couldn’t be more excited about becoming parents.
With all that’s been going on , it’s no surprise the blog got a little neglected, but we’re excited to be back at it now! Since our baby Levi was born, we’ve been living on lots of nourishing soups and stews (mostly thanks to help from my parents while they were visiting), so I wanted to share this soup which is a favorite. I know it’s spring and everything, but this soup is a year-round thing. It’s so simple to make, and the ingredients are easy to have on hand to throw together on a weeknight. You can also freeze any leftovers as desired to eat later.
We’ve really been loving Thai flavors recently and have been making a variety of coconut curries, so created this recipe out of a desire for a classic healthy carrot soup with a Thai twist. This soup is loaded with nutrients from the carrots and sweet potatoes which both provide a great source of beta carotene, an antioxidant. Carrots also provide Vitamins A, K, Potassium, and B6, while sweet potatoes are a great source of fiber. This dish is great for digestion, as lemongrass, cilantro, and lime lime juice are all known digestive aids. Lemongrass has even been shown to boost mood and ease anxiety. What’s not to love about all that?
- 1 tbsp coconut oil
- 1 onion, peeled and diced
- 10 carrots, chopped
- 2 sweet potatoes, peeled and diced
- 1 can full fat coconut milk
- 3 cups low sodium vegetable broth
- 2 tablespoons thai green curry paste
- 2 teaspoons salt
- 1 tsp ground black pepper
- 1 stick lemongrass
- 2 tablespoons cilantro, chopped
- 1 lime, sliced into wedges
Heat the coconut oil in a large soup pot over medium heat. Add the onion and saute until softened, about 10 minutes.
Add the diced carrots and stir to combine. Cook for another 5 minutes until the carrots start to soften. Meanwhile, peel and chop the sweet potatoes, then add them to the pot and stir. Cook for another 8-10 minutes.
Add the coconut milk and vegetable broth to the pot and stir to combine. Stir in the green curry paste, salt and pepper, then throw in the stick of lemongrass.
Bring the pot to a boil, then reduce heat and simmer until all the veggies are soft and fully cooked, about 15-20 minutes. Remove the lemongrass stick from the pot and transfer the soup to a blender (or use an immersion blender) and blend until smooth. Add additional salt and pepper to taste if needed while blending.
Serve the soup in bowls with chopped cilantro and a squeeze of fresh lime juice on top.