Carrot Sweet Potato Curry Soup

Carrot Sweet Potato Curry Soup. Puree in batches until smooth. Preheat the oven to 425 degrees f (220 degrees c).

Maple Glazed Roasted Sweet Potato & Carrot Soup Recipe Sweet potato
Maple Glazed Roasted Sweet Potato & Carrot Soup Recipe Sweet potato from www.pinterest.com

Seal the instant pot and pressure cook for 12 minutes. Add the onions and cook, stirring frequently, until soft and. In a small bowl, whisk together some of the broth with the almond butter until smooth.

Peel The Onion And Garlic Cloves And Chop Them Finely.

Heat oven to 220c/200c fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. In a large pot, melt the coconut oil over medium heat. Remove the soup from the heat.

Mix Sweet Potatoes, Carrots, Apples, And Onion Together In A Large Baking Dish.

In a large pot, melt the coconut oil over medium heat. 1 lb of orange carrots, washed and peeled; Stir in curry powder, garlic salt, and pepper.

After A Few Minutes, Add The Crushed Garlic And Grated Ginger And Stir.

Instructions in a large pot, melt the butter over medium heat. Quickly add in the almond butter + stock if adding, and mix until smooth paste forms. Cook soup over low heat for about 25 minutes.

Cook On Low For 7 Hours.

In a medium saucepan, heat the oil and fry the chopped onions until they become transparent. Add the carrots, sweet potatoes, and salt. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.

In A Small Bowl, Whisk Together Some Of The Broth With The Almond Butter Until Smooth.

When the time is done, allow the pressure to dissipate naturally. Oh, and angela mentioned that she. Open the instant pot and use an immersion blender and mix until the soup is smooth and thick.