This fragrant thai sweet potato and carrot soup is spicy, flavourful and totally comforting. It only requires a handful of ingredients and is perfect for cold days!
The flavours only deepen over time and it always makes me happy to see a big pot of soup in the fridge waiting for me!
This soup is made up of less than 10 ingredients and takes under half an hour. You probably already have most of the ingredients in your kitchen.
If not, I recommend going to get them asap because this soup is amazing! I had three bowls in one sitting!
What you’ll need for thai sweet potato and carrot soup:
- Red onion
- Garlic cloves
- Fresh ginger
- Sweet potato
- Carrots
- Coconut milk, from a tin
- Thai red curry paste
- Peanut butter
- Lime
How to make thai sweet potato and carrot soup:
You want to make sure you use a large heavy bottom saucepan for this soup to allow room for all the ingredients and space to blend it in the pan (if you have a hand blender).
It starts by sauteing the finely chopped onion until its soft and translucent. Now comes the ginger and garlic which gets fried for a minute. It will smell amazing already, but be careful not to burn the garlic or ginger.
Peel the sweet potato and carrots and cut into cubes roughly the same size. Add these to the pan along with the coconut milk, water, peanut butter and thai red curry paste.
Bring this to a simmer for around 20 minutes, until the carrot and sweet potato are soft. Check by piercing with a knife.
Once the sweet potato and carrot are soft it’s time to blend it. I use a hand blender for this, but if you don’t have one transfer it to a blender and then back into the pan.
Add the lime juice, taste and season with salt and pepper and it’s ready to serve! It is such a simple recipe and one that is packed with flavour.
Tip: Make sure the thai red curry paste you buy is vegan as sometimes it has fish sauce added. I use the Blue Dragon paste pots (not the jar) that you can pick up in most supermarkets.
I had so many spoonfuls of this soup when I was photographing it. It has all the flavours of a thai red curry with hints of peanut butter and the sweet flavours from the vegetables. It is SO good!
One of my other popular soup recipes is this curried butternut squash soup so if you’re into flavourful curry soups we sure to check that out too!
My favourite way to serve this is with some toasted sourdough smothered in melted vegan butter. It makes for a great lunch or dinner!
The recipe will keep well in the fridge for a few days so is great if you want to make a week of lunches ready to go! I’m pretty certain all your colleagues would be jealous too!
You may also enjoy these sweet potato recipes:
Sweet Potato and Coconut Curry Soup
Lentil Shepherd’s Pie with Sweet Potato Mash
Sweet Potato and Chickpea Sausage Rolls
As always if you make this thai sweet potato and carrot soup be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE 🙂
Thai Sweet Potato & Carrot Soup
Spicy, fragrant and comforting vegan thai sweet potato and carrot soup. It has less than 10 ingredients and is ready in under half an hour!
Ingredients
- 1 red onion
- 4 garlic cloves
- 1 inch fresh ginger
- 1 sweet potato
- 500g (about 6) carrots
- 1 tin / 400ml coconut milk + water
- 1-2 tbsp thai red curry paste
- 2 tbsp peanut butter
- 1 lime
Optional Toppings
- Chopped peanuts
- Kaffir lime leaves
- Chilli flakes
Instructions
- Finely chop the onion and cook in a tbsp of oil in a large pot on medium heat.
- After a few minutes, add the crushed garlic and grated ginger and stir.
- Peel the sweet potato and carrots and cut into small cubes and add to the pan.
- Add the tin of coconut milk then fill up with water (400ml) and add too. Add the peanut butter and curry paste, give it a good stir and bring to a simmer.
- Leave to simmer for about 20 minutes, until the sweet potato and carrots are soft.
- When they are soft, use a hand blender or food processor to blitz into to a creamy consistency. If you like your soup a little thinner, add some more water.
- Add the juice of one lime and serve! It will keep in the fridge in an air tight container for 3-5 days.
Notes
Make sure the red thai curry paste you buy is vegan. I use one 50g Blue Dragon Red Thai Curry Paste Pot.
Depending how spicy you like it add between 1-2 tbsp thai red curry paste.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 483Total Fat: 34gSaturated Fat: 22gUnsaturated Fat: 8gSodium: 807mgCarbohydrates: 36gFiber: 7gSugar: 10gProtein: 15g
Sara
Friday 15th of April 2022
Can this be frozen in the freezer?
Tamsin
Tuesday 19th of April 2022
Hi Sara, yes definitely it'll be fine frozen :) Tamsin xo
Amanda
Wednesday 26th of January 2022
Delicious! This was a great recipe for me to use up the rest of my baked sweet potatoes. I added an extra dollop of peanut butter. I will be adding this to my weekly rotation. Great recipe!
Tamsin
Thursday 27th of January 2022
Hi Amanda, thanks for your comment. So glad you enjoyed it! Extra pb sounds delicious! Tamsin xo
Hillary
Monday 28th of September 2020
I'm also trying to use the left over pulp. You mentioned in a comment below that you'd use the pulp with 250 g of carrots. Do you mean additional? Also, would you use the pulp from the oranges as well as the carrots or juice the carrots first and remove that pulp for the soup?
Tamsin
Tuesday 29th of September 2020
Hi Hillary, I would do the 250g carrots as additional, you may just need to add a little extra water at the end. The orange will add sweetness so if you don't want that then just use the carrot pulp :) Thanks, Tamsin xo
Annmarie
Tuesday 24th of March 2020
Fantastic recipe! Easy to make and so tasty. Thumbs up from hubby - ‘damn good’ he remarked! Will make this again. We are in Coronavirus lockdown so just some buttered pitta bread on the side which worked really well. Thank you!
Tamsin
Wednesday 25th of March 2020
Thank you for your comment - so glad you both enjoyed it! Hope you're both keeping safe and well xo
Julia
Monday 16th of March 2020
Could you make this in the instant pot?
Tamsin
Tuesday 17th of March 2020
Hi Julia, I don't have an instant pot but I can't see why it wouldn't work! Let me know if you do :) Tamsin xo