This soup is delicious and filled with vegetables! Perfect anyone that is looking for a vegan, gluten-free and oil-free soup recipe.
Course Soup
Cuisine Thai
Keyword soup
Prep Time 10mins
Cook Time 25mins
Total Time 35mins
Servings 6
Author carleigh
Ingredients
2sweet potatochopped into small cubes, approximately 3 cups
2red bell pepperdiced
3cloves garlicminced
1onionchopped
2cupsbrussels sproutsquartered
2tbspred curry paste
1½cupsalmond milk
½tspground ginger
1tbsppeanut butter
3½cupsvegetable broth
1limefreshly squeezed
Instructions
Preheat the oven to 400F. Place sweet potato and bell pepper in the oven for 20 minutes, until they’re both tender and tasty.
In the meantime, heat the onion and garlic until translucent, approximately 5 minutes. Add the red curry paste and stir ‘til fully covered.
Add the roasted vegetables to the pot, along with the vegetable broth, vegan milk, peanut butter, ginger salts, and brussels sprouts. Stir and simmer over medium heat for about 10 minutes.
Using an immersion blender, puree the soup until half is blended smooth. Garnish with fresh cilantro and peanuts. Voila!