Thai Sweet Potato Carrot Soup
on Oct 11, 2017, Updated Oct 08, 2025
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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.
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, 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
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:
- Preheat oven to 325 degrees F. and line a sheet pan with parchment paper.
- In a small bowl stir together the coconut oil, curry powder and red curry paste until combined.
- Add in the cashew and toss until coated. Season with salt and pepper.
- 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:
- 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.
- Add in the sweet potatoes and carrots and season with salt and pepper. Stir everything together then pour in the vegetable broth.
- 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.
- Turn off the heat and use an immersion stick blender* to purée the soup. Stir in the coconut milk and taste for seasoning.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely loved this soup, one of the best soups I have ever had! Thank you for the wonderful recipe everybody loved it!
I’m so glad you liked it Annie!
Wow, this looks amazing! What an awesome spin on average sweet potato soup!
Thanks Chelsea :-)
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!
Glad you enjoyed the soup Carrie! It’s one of my favorites!
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?
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!
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.
I can’t wait to make this! It looks so good! Where is the mg of Cholesterol coming from?
Coconut milk has plant based cholesterol
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 :)
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 :)
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! :-)
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!
Thanks Laurel! It’s probably one of the thickest, creamiest soups I’ve made and I love it!
I love anything Thai so this soup sounds incredible to me! Those cashews too sound delicious, can’t wait to try it!
Thanks Jess! The cashews are the perfect crunchy topping.
Amazing! My sister (who thought this was awesome) sent the recipe to me. Second time making it in a week. Restaurant quality!
So happy to hear you (and your sister) like the soup Debbie!
Thanks Jess, I hope you like it as much as we did!
Thanks for the recipe. It turned out awesome.
Glad you liked it, thanks for trying it out!