Thai Sweet Potato-Parsnip Soup with Almond Milk, Ginger and Red Curry
Created for Almond Board of California by Julie Resnick, founder of The Feedfeed.
1 tablespoon coconut oil
2 small yellow onions, chopped
1 small jalapeno, minced
4 cloves garlic, minced
1 tablespoon (about 1-inch) fresh ginger, minced
2 tablespoons red curry paste
1 tablespoon curry powder
2 cups almond milk, plus more for serving if desired
¼ cup almond butter
3 cups low-sodium vegetable broth, plus more if needed
2 cups diced peeled parsnips (about 2 large parsnips)
4 cups diced peeled sweet potatoes (about 2 large sweet potatoes)
Kosher salt, to taste
Freshly ground black pepper
½ cup fresh lime juice
Fresh cilantro, toasted almonds, red pepper flakes for serving
In a large pot, melt the coconut oil over medium heat. Add the onion, jalapeno, garlic, and ginger and sauté until the onion is translucent, about 5 minutes. Add curry paste and curry powder and stir until combined, about 1 minute.
In a small bowl, whisk together almond milk and almond butter until smooth. Add the mixture to the pot, along with the vegetable broth, parsnips, sweet potatoes, and salt. Stir until combined.
Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer until the potatoes and parsnips are fork-tender, about 18-20 minutes.
Using a blender, add soup in batches and puree. Be careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. You can also use an immersion blender.
Once pureed, add salt, pepper and lime juice. Ladle into bowls and serve with toppings, especially more almond milk, if desired.