Sweet Potato and Carrot Curry Soup
Sweet potato and carrot are super rich in beta carotene, a carotenoid that's converted into vitamin A, making them basically ingestible retinol! It's also got turmeric, an anti-inflammatory, and is gluten/dairy/refined sugar free.
Ingredients
Directions
- 1
Peel and chop sweet potato into small chunks.
- 2
Activate the curry paste by adding it to a pot over medium heat. Then add the sweet potato, coconut milk, broth, coconut sugar, lime juice, and turmeric and bring the pot to a boil.
- 3
In the meantime, boil your egg, chop the carrot into fourths (lengthwise) and peel into long shreds. Prepare the noodles according to package, and any other toppings desired.
- 4
Once the pot is boiling, decrease the heat to low. Add salt and pepper to taste, and simmer for 5 more minutes.
- 5
To serve, ladle the soup into your pot, followed by the noodles, and top with the egg, carrot, green onion, cilantro, and any other toppings desired.
