Thai cuisine

Easy

Creamy Thai Sweet Potato And Carrot Soup

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Creamy Thai Sweet Potato And Carrot Soup

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A silky, rich, and deeply flavorful vegan soup that feels indulgent but is made entirely from whole, nourishing ingredients. With a beautiful blend of creamy sweet potatoes, tender carrots, and warming aromatics, this dish delivers comfort and complexity in every spoonful.

The foundation begins with a fragrant sauté of onion, garlic, and ginger, followed by a bold infusion of Thai red curry paste and nut butter (almond or peanut). The result? A layered flavor profile that balances sweet, savory, and spicy — enhanced by a velvety texture achieved through careful blending. Hints of cayenne add optional heat, while fresh lime juice and cilantro bring brightness to the finish.

Recipe

PRE TIME: 15 min

COOKING TIME: 30 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

1 tbsp. Coconut oil
2 cup Chopped yellow (sweet) onion
2 Cloves Garlic, minced
1 tbsp. Minced fresh ginger
2 tbsp. Red curry paste
4 cup Low-sodium vegetable broth, plus more if needed
1/4 cup Raw almond butter or peanut butter
3 cup Diced peeled carrots
3 cup Diced peeled sweet potatoes
1/2 tsp. Fine-grain sea salt, plus more to taste
Freshly ground black pepper
Up to ¼ teaspoon cayenne pepper (optional, if you like spice)
TOPPINGS:
Minced fresh cilantro
Fresh lime juice
Roasted amino almonds (optional, see below)
ROASTED COCONUT AMINO ALMONDS
1/2 Can Raw almonds, finely chopped
1 tbsp. Coconut aminos
1 tbsp. Lemon juice

Directions:

In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.

Stir in the curry paste, the almond butter, and the broth and stir until smooth. Add the carrots, sweet potatoes, and salt. Stir until combined.

Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 10 to 15 minutes, until the potatoes and carrots are fork-tender.

Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Be careful to avoid hot steam escaping from the lid, blend on low, and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)

Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.

Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional amino almonds. This soup will keep in the fridge for up to a week and freezes well for 1 month.

To make the roasted coconut amino almonds: Preheat the oven to 325°F / 160°C. Line a large baking sheet with parchment paper. In a medium bowl, toss the almonds with the coconut amino until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer. Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up. Let cool completely on the pan. The almonds will harden up as they cool. Sprinkle the lemon juice on top and using a spoon, scrape the almonds off the parchment paper.