Dinner Recipes
Thai Sweet Potato and Carrot Soup
Winter is creeping up and soon a whole different culinary chapter will make its way into the kitchen. It is time for warm, comforting, soul-nourishing and immune-supporting dishes. The flavour explosions that soups (done correctly) can bring to the table are something to get excited about!
Nutrition Information
Energy
323 kcal
Protein
5.3 g
Carbs
31.9 g
Sugar
12.6 g
Fat
21 g
Fibre
3 g
Serves: 4 portions
Portion size: 1 ½ cups
Preparation time: 10 minutes
Cooking time: 30 minutes
Equipment
Knife
Cutting board
Large pot
Blender/food processor or stick blender
Ingredients
1 brown onion
4 medium carrots, sliced
3 medium sweet potatoes, peeled and sliced
3 garlic cloves, peeled
fresh ginger (5cm piece), peeled and roughly chopped
1 lemon’s juice
2 red chillis (optional to increase the spiciness to your liking), thinly sliced
1 can coconut cream
1 tbsp Liviana® Wild Blossom Honey with Bird’s Eye Chilli
1 tbsp Liviana® Light Roast Smooth Peanut Butter
1 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil
1 cup fresh coriander (½ cup for garnish)
½ cup almonds, roasted (for garnish and crunch)
Salt
Method
- Add all of the ingredients to a large pot and bring to the boil over a high heat. Turn to a simmer until carrots and sweet potato are soft and cooked through.
- Blend it until silky smooth.
- Garnish with fresh coriander, roasted almonds and a slice of lemon.
Spread the health, every byte counts
Wilna Eksteen
Registered Dietitian
