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A month focused on nutrition comes a month full of recipes. Our friend Guy Fattal is motivating us to get in the kitchen this week and try our hand at making his Red Thai Inspired Orange Soup. You in?



4 large carrots peeled (diced)

1 large sweet potato peeled

1 1/2 large onion (diced)

1 tsp ginger (diced)

2 cloves garlic (diced)

5 cups veggie broth

2 tbsp coconut oil

1 tbsp olive oil

Salt/pepper to taste

1 tsp turmeric

2 large tbsp red Thai curry paste

1 tsp fish sauce



  1. Preheat oven to 380F.

  2. Chop the sweet potato into large cubes and coat with the olive oil and some salt/pepper to taste. Roast for 40 minutes or until the cubes are soft and caramelized. Remember to flip the sweet potato cubes half way through.

  3. In a large saucepan warm the broth.

  4. In a large pot with tall sides, add the coconut oil and heat on medium heat.

  5. Fry the onion until translucent about 3-5 mins.

  6. Add the garlic and ginger, continue cooking for a few more mins.

  7. Add the curry paste and turmeric, stirring to coat everything. Lower the heat and add the carrots and the broth along with the fish sauce. Make sure the heat is low enough for the soup to be simmering and cover, stirring occasionally.

  8. Simmer for 20mins, until the carrots are soft, add salt/pepper to taste.

  9. Add in the sweet potato and take off the heat. Using an immersion blender, blend until everything is smooth.

  10. Serve with your favorite crusty bread and top with some olive oil and pumpkin seeds. Enjoy!

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