Curried Carrot and Sweet Potato Soup
Sweet potatoes, buttered carrots and coconut milk form a creamy, sweet broth that's balanced by the heat of the curry and ginger and onion. It's comfort in a bowl.
Prep Time:
30 min
Cook Time:
55 min
Servings:
8
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Ingredients
- 1 1/2 Pounds sweet potatoes
- 1 onion chopped
- 3 Cloves garlic minced
- 3 Tablespoons olive oil
- 16 Ounces Bob Evans Carrots with Sweet Butter Sauce
- 6 Cups vegetable broth
- 13.66 Ounces canned unsweetened coconut milk
- 4 Ounces red curry paste
- 1 Tablespoon ginger paste
- 1/4 Cup fresh cilantro leaves
- 1/4 Cup roasted and salted pumpkin seeds
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Bob Evans Carrots with Sweet Butter SauceInstructions
- Preheat oven to 425°F.
- Peel and cube sweet potatoes.
- Toss together cubed potatoes, onion, garlic, and oil in a large bowl. Divide mixture between two large rimmed baking sheets. Spread in a single layer; season with salt and pepper, if desired.
- Bake 25 minutes or until vegetables are browned and tender.
- Meanwhile, place carrots with sauce in a large Dutch oven. Add broth, coconut milk, curry paste, and ginger. Cook, stirring occasionally, 10 minutes.
- Add roasted sweet potato mixture; cook, stirring occasionally, 20 minutes.
- Pour half of soup into a blender. Remove center piece from blender lid and cover with a towel; process until smooth. Repeat with remaining soup.
- Top servings with cilantro leaves and pumpkin seeds.
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