Thai Sweet Potato Carrot Soup

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.

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.

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.

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!

Thai Sweet Potato Carrot Soup

Yield: 5 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

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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

More Creamy Soups

Light Creamy Asparagus Soup

Slow Cooker Broccoli Cauliflower Cheese Soup

Roasted Butternut Squash and Pumpkin Soup