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Thai Sweet Potato Carrot Soup

October 11, 2017 by Danae 40 Comments

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Thai Sweet Potato Carrot Soup is creamy, sweet, a little spicy and full of flavor! A healthy and filling soup that is sure to warm you up on a cold day. {Vegan, Gluten-free and Paleo}

Thai Sweet Potato Carrot Soup is creamy, sweet, a little spicy and full of flavor! A healthy and filling soup that is sure to warm you up on a cold day. {Vegan, Gluten-free and Paleo}I thought we’d continue with the soup this week because the weather has been less than stellar the last couple days and all I’ve wanted to eat is warm bowls of soup.  I’ve been really excited to share this Thai Sweet Potato Carrot Soup recipe with you, but had to keep putting it off because it wasn’t feeling like fall up until a couple weeks ago. Of course we had our first snow on Monday, so who the hell knows what season it is in Colorado.

Thai Sweet Potato Carrot Soup is creamy, sweet, a little spicy and full of flavor! A healthy and filling soup that is sure to warm you up on a cold day. {Vegan, Gluten-free and Paleo}I made this soup, along with the Slow Cooker Southwest Chicken Noodle Soup on a 90 degree day and while I had no problem eating them, I know a lot of people aren’t into soup on hot days.

This was my first time using red curry paste in a recipe in quite a while. In fact I checked the expiration date of the jar I had in the fridge and it was almost a year past it’s expiration…oops. Does that ever happen to you with condiments? One day you decide it’s time to check how fresh they are and come to find out you have a whole handful that should have been tossed months ago? I hope I’m not the only one, it’s kind of embarrassing when your job is cooking and working with food all the time.

Thai Sweet Potato Carrot Soup is creamy, sweet, a little spicy and full of flavor! A healthy and filling soup that is sure to warm you up on a cold day. {Vegan, Gluten-free and Paleo}Needless to say, I went out and bought a new jar of the red curry paste. Other ingredients that give this soup tons of flavor are fresh ginger, sriracha (use chili paste/Sambal Oelek for Whole30 or Paleo needs), coconut and of course garlic and onion. All of the bold, savory, slightly spicy ingredients paired with the sweetness of the sweet potatoes and carrots was the perfect balance of flavors.

Just like the tabbouleh recipe I shared last week, this soup was one of those leftovers where every time I opened the fridge I had to have a bite. Yes, I was even eating it cold and it was just as good, assuming you’re into that kind of thing.

Thai Sweet Potato Carrot Soup is creamy, sweet, a little spicy and full of flavor! A healthy and filling soup that is sure to warm you up on a cold day. {Vegan, Gluten-free and Paleo}The soup is thick and creamy, not brothy at all. Creamy soups always tend to make me feel more satisfied. To top it off I made a small batch of curry roasted cashews, chopped up fresh cilantro and sprinkled on some shredded coconut and squeezed in fresh lime juice. I didn’t think the soup could get any better, but the combination of those toppings put it over the top!

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Thai Sweet Potato Carrot Soup is creamy, sweet, a little spicy and full of flavor! A healthy and filling soup that is sure to warm you up on a cold day. {Vegan, Gluten-free and Paleo}

Thai Sweet Potato Carrot Soup

Yield: 5 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

Thai Sweet Potato Carrot Soup

  • 1 tablespoon oil
  • 1 cup diced onion
  • 1 teaspoon grated garlic
  • 2 teaspoons grated fresh ginger
  • 2 tablespoons red curry paste
  • 2 teaspoons sriracha (see note), use 1 if you don't want it as spicy
  • 4 cups peeled and diced sweet potatoes
  • 2 cups peeled and diced carrots
  • Kosher salt and fresh ground black pepper to taste
  • 3 cups low sodium vegetable broth
  • 1 cup light coconut milk
  • Lime wedges, chopped cilantro and unsweetened shredded coconut for toppings

Curry Roasted Cashews

  • 1/3 cup raw cashews
  • 1/2 teaspoon coconut oil
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon red curry paste
  • Kosher salt and fresh ground black pepper to taste

Instructions

Curry Roasted Cashews:

  1. Preheat oven to 325 degrees F. and line a sheet pan with parchment paper.
  2. In a small bowl stir together the coconut oil, curry powder and red curry paste until combined.
  3. Add in the cashew and toss until coated. Season with salt and pepper.
  4. Dump them onto the prepared sheet pan and roast for 8-12 minutes or until they are golden brown. Keep an eye on them as nuts tend to burn quickly.  

Thai Sweet Potato Carrot Soup:

  1. Heat the oil in a large pot over medium-high heat. Add in the onion and sauté 3-4 minutes. Add in the garlic, ginger, red curry paste and sriracha (or chile paste) and sauté another 1-2 minutes.
  2. Add in the sweet potatoes and carrots and season with salt and pepper. Stir everything together then pour in the vegetable broth.
  3. Bring the mixture to a boil then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are fork-tender.
  4. Turn off the heat and use an immersion stick blender* to purée the soup. Stir in the coconut milk and taste for seasoning.
  5. Serve the soup topped with the chopped curry roasted cashews, cilantro, shredded coconut and lime wedges. 

Notes

  • If you don't have an immersion stick blender, Ladle the soup into a blender. It will probably be a couple of batches, depending on the size of your blender, don't fill the blender more than half way. Leave the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth.
  • To make this recipe Whole30 and Paleo compliant, replace the sriracha with chili paste such as Sambal Oelek.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 639mgCarbohydrates: 67gFiber: 11gSugar: 22gProtein: 8g
© Danae
Category: Soup, Stew + Chili

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Thai Sweet Potato Carrot Soup is creamy, sweet, a little spicy and full of flavor! A healthy and filling soup that is sure to warm you up on a cold day. {Vegan, Gluten-free and Paleo}

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Filed Under: Reader Favorites, Soup, Stew + Chili Tagged With: Carrots, coconut milk, Curry, paleo, Soup, sweet potatoes, Thai, vegan, Whole30

Previous Post: « Slow Cooker Southwest Chicken Noodle Soup
Next Post: Harvest Chicken and Vegetable Skillet »

Reader Interactions

Comments

  1. Jess

    October 11, 2017 at 4:20 pm

    I love anything Thai so this soup sounds incredible to me! Those cashews too sound delicious, can't wait to try it!
    Reply
    • Danae

      October 13, 2017 at 1:19 pm

      Thanks Jess! The cashews are the perfect crunchy topping.
      Reply
      • Debbie Pulla

        November 12, 2019 at 5:09 pm

        Amazing! My sister (who thought this was awesome) sent the recipe to me. Second time making it in a week. Restaurant quality!
        Reply
        • Danae

          November 13, 2019 at 9:24 am

          So happy to hear you (and your sister) like the soup Debbie!
          Reply
    • Danae

      October 17, 2017 at 3:06 pm

      Thanks Jess, I hope you like it as much as we did!
      Reply
    • Ulanka

      August 12, 2019 at 10:25 am

      Thanks for the recipe. It turned out awesome.
      Reply
      • Danae

        August 12, 2019 at 2:24 pm

        Glad you liked it, thanks for trying it out!
        Reply
  2. Laurel

    October 12, 2017 at 11:04 am

    I can already tell I will love the texture of this soup! It looks so thick and creamy... and with those crunchy cashews on top - perfection!
    Reply
    • Danae

      October 13, 2017 at 1:20 pm

      Thanks Laurel! It's probably one of the thickest, creamiest soups I've made and I love it!
      Reply
  3. Alejandra

    October 15, 2017 at 11:17 am

    Hi! I love the recipe but i just wanted to let you know that the recipe has a 1 star review and i believe it's coming directly from your own recipe if that makes sense lol I saw this recipe on pinterest and the 1 star shows up there and it says it was given by you "the recipe runner" so you don't want that to affect you. Best of luck :)
    Reply
    • Danae

      October 16, 2017 at 1:01 pm

      Thanks for letting me know Alejandra. I'm not sure how that happened, but I got it fixed. It's definitely more than a one star soup! :-)
      Reply
  4. Danae

    October 18, 2017 at 5:40 pm

    Danae, this is a good soup! I was a little skeptical of how it looked when it was all simmering in the pot together, but once I blended everything together it was perfect! Since I'm 23, I didn't have cashews, coconut shavings, cilantro or lime wedges on hand, but it was just as great without the toppings and with one of those bottles of concentrate lime juice from Costco. But, I can definitely envision myself making this again to show off for people by including the rest of the ingredients :)
    Reply
  5. Katlyn Cochran

    November 6, 2017 at 7:08 pm

    I can't wait to make this! It looks so good! Where is the mg of Cholesterol coming from?
    Reply
    • Shelby

      December 17, 2017 at 7:05 am

      Coconut milk has plant based cholesterol
      Reply
  6. Carol

    November 25, 2017 at 5:57 am

    We have not had a really typical autumn where I am either, so it is difficult to get into the soup and cold weather sort of food, but today there is heavy frost over everything so it is more seasonal.I really love the sound of this soup and can hardly wait to try it. Thanks!
    Reply
    • Danae

      November 25, 2017 at 9:54 am

      It sounds like the weather we've been having in Denver, pretty warm lately and not many cold days. I hope you like the soup, it's one of my favorites that I've made this year.
      Reply
  7. Chiara

    November 29, 2017 at 12:26 pm

    I made the "simplified" version without all the fancy adds. Love this soup! Thank you for sharing! I was just wondering, where do all the calories come from?
    Reply
  8. Carrie

    December 11, 2017 at 6:36 am

    This was the most flavorful soup I have ever had! I'm making another one of your soup recipes today. Thank you for adding some flavor!
    Reply
    • Danae

      December 11, 2017 at 11:38 am

      Glad you enjoyed the soup Carrie! It's one of my favorites!
      Reply
  9. Chelsea

    December 30, 2017 at 4:32 pm

    Wow, this looks amazing! What an awesome spin on average sweet potato soup!
    Reply
    • Danae

      January 3, 2018 at 8:20 am

      Thanks Chelsea :-)
      Reply
  10. Annie

    July 9, 2018 at 4:26 am

    Absolutely loved this soup, one of the best soups I have ever had! Thank you for the wonderful recipe everybody loved it!
    Reply
    • Danae

      July 9, 2018 at 12:38 pm

      I'm so glad you liked it Annie!
      Reply
  11. Whitney Ford

    September 18, 2018 at 9:54 am

    Looks delicious!!! DO you think almost milk would work in place of coconut milk?!
    Reply
    • Danae

      September 21, 2018 at 1:59 pm

      Hi Whitney, I'm assuming you meant almond milk. I haven't tried making this with almond milk, but I'm sure it will work. You just won't have the flavor or the same amount of creaminess that you get when using coconut milk.
      Reply
  12. Coley

    October 10, 2018 at 4:27 am

    This was one of the best soups I've ever made, everyone loved it. Thank you so much for the recipe!
    Reply
    • Danae

      October 11, 2018 at 2:36 pm

      Thanks Coley! This sweet comment just made my day!
      Reply
  13. Megan Natoli

    October 16, 2018 at 11:57 am

    This looks fantastic and I can’t wait to try it this week! Do you recommend using canned coconut milk? Or boxed?
    Reply
    • Danae

      October 16, 2018 at 3:06 pm

      Hi Megan, I recommend using canned coconut milk. Enjoy!
      Reply
  14. Meggie

    November 11, 2018 at 6:05 pm

    The soup look sooo good ! Can’t wait to try it ! But I have a question can we put it in the freezer ?
    Reply
    • Danae

      November 12, 2018 at 3:13 pm

      You sure can! :-)
      Reply
  15. Samantha

    January 20, 2019 at 1:30 pm

    I would like the soup to be less spicy. Can I sub yellow curry powder for the red curry paste, or does it have to be paste? Thanks!
    Reply
    • Danae

      January 22, 2019 at 11:12 am

      Hi Samantha, I haven't tried doing this, but I don't think I'd advise doing it. Curry powder and curry paste are actually very different in the way they taste as well as their intensity. The paste contains other ingredients and flavors that you won't find in curry powder. I would just cut back on the amount of paste you use to make the soup less spicy.
      Reply
  16. Tina

    February 20, 2019 at 12:42 pm

    Hi Danae! This soup is so delicious! Thank you for this recipe????. Best wishes from Germany, Tina
    Reply
    • Danae

      February 24, 2019 at 2:56 pm

      I'm so glad you liked the soup Tina and thanks for trying it out!
      Reply
  17. Wendy

    March 8, 2019 at 8:25 pm

    Hi Danae! I love this soup very much. It is so delicous. I especially love cashews added in this soup. So creative.
    Reply
    • Danae

      March 11, 2019 at 1:49 pm

      I'm so glad you like the soup Wendy!
      Reply
  18. Laura

    May 14, 2019 at 11:06 am

    Serving size says “1” with a total of 5 per recipe. What is the actual serving size? 1 cup, 1/2 cup?
    Reply
  19. Courtney

    January 31, 2021 at 4:08 pm

    Such an amazing soup!! Added to my favs list for sure!
    Reply
    • Danae

      February 2, 2021 at 9:09 am

      I'm so glad you liked it Courtney! Thanks for trying the soup!
      Reply

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