Thai Spiralized Vegetable Soup

Thai Spiralized Vegetable Soup

• Total Time: 25 minutes
• Cook Time: 10 minutes
• Serves: 2

Ingredients:

• 1 carrot, peeled
• 1 zucchini, ends trimmed
• 1/2 sweet potato, peeled
• 1 garlic clove, minced
• 1/2 inch piece ginger, finely grated
• 1tbs yellow curry paste
• 2 cups vegetable stock
• 1/2 cup coconut cream
• 2 tbsp roasted peanuts
• 1 tbs sunflower oil

Method:

• Spiralize the zucchini, carrot and sweet potato. Set aside in separate bowls.
• Heat oil in a saucepan. Add garlic and ginger and cook for 30 seconds.
• Add curry paste and cook for 1-2 minutes.
• Add vegetable stock and bring to a simmer. Taste and add more curry paste if needed.
• Add coconut cream and bring up to a boil.
• Add sweet potato and cook for 2 minutes.
• Add carrot and cook for 1 minute.
• Add zucchini and cook for about 30 seconds.
• Ladle soup into a deep bowl. Sprinkle peanuts on top.