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!
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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 tablespoon thai red curry paste
- 2 tablespoon peanut butter
- 1 lime
Optional Toppings
- Chopped peanuts
- Kaffir lime leaves
- Chilli flakes
Instructions
- Finely chop the onion and cook in a tablespoon 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 tablespoon thai red curry paste.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 483Total Fat: 34gSaturated Fat: 22gUnsaturated Fat: 8gSodium: 807mgCarbohydrates: 36gFiber: 7gSugar: 10gProtein: 15g
This looks really good, have been looking for some more interesting soup recipes to try! Will this freeze well? I haven't made soup with coconut milk before.
Hi Ailsa, I haven't tried freezing this soup but it shouldn't be a problem! 🙂 xo
@Ailsa, I made a similar recipe awhile back and doubled the ingredients. Had plenty left over and froze. It was delicious!
I added some vegetable stock to loosen the consistency. Worked really well. Also as I am watching my weight, I used carnation cooking cream and a few drops of coconut essence. Skipped the peanut butter and added a small handful of cashews. Soup was yummy.
I made this and it turned out really sweet and thick, I think my veggies were too big. Can you give some more measurements for how many cups of carrots and sweet potatoes to include? Or any other tips? Thank you!
Hi Ashley, if it is too thick you can add some extra water until it's the consistency you like. With regards to the vegetables, I use a medium-large sized sweet potato and 500g (about 7) carrots. I find it easier to give measurements in grams because cups can vary so much depending how you cut them. However after googling it would seem you would need about 1.5 cups cubed sweet potato and 3.5 cups chopped carrot. Hope this helps xo
Absolutely gorgeous! Perfect for a cold day. We enjoyed it with sourdough bread . Will be making a lot more of this in the future.
Hi Helen, thanks for your comment! So glad you enjoyed it! Sourdough is my favourite with soup 🙂 xo
This looks amazing! What a great combination of flavors! I cannot wait to try it.
You said grated garlic and chopped Carlin, and never mentioned the ginger.
Hi Emilia, thanks for making me aware, it was a typo. Have amended to read 'grated ginger'. Thanks! xo
I'm a sucker for Thai inspired recipes and this one sure sound delicious. Sweet potato + ginger + garlic is a match made in heaven. Thank you so much, Tamsin. I've included your recipe in a mini recipe roundup for flexitarians.
Hi! Do you have tips on how to make this using the leftover juice pulp?
Hi Julia - I would use the pulp with about 250g of carrots in this recipe. Add them in the last 5 minutes of simmering, so they warm through before blitzing. Let me know how it goes! xo
Wow! Glad I found this recipe! I always have these staples in my pantry- except the curry paste. I subbed sriracha & sea salt. Would've topped with scallions but i was so anxious to eat ! Definitely adding to my rotation!
Hi Pamela - so glad you enjoyed it! Sriracha sounds like a great addition! xo
The garnishes on this bowl of soup are as pretty as the soup is delicious! I want to inhale the whole pot of soup!
This is such a beautiful and delicious soup! Love all the photos! ????????????