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    Home » Recipes » Vegan Main Dishes

    Creamy Thai Carrot Sweet Potato Soup

    Published: Sep 6, 2016 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This soup shows off the flavor of red curry paste, an authentic Thai ingredient. It’s warm and spicy, but not overpowering, and it’s usually enhanced with notes of lemongrass, garlic, ginger, and chiles. It works wonders in this soup, creating rich and full-blown flavor in an instant! The soup also boasts a rich, thick texture, which makes it comforting as the weather turns cooler. It’s also fantastic served with a scoop of cooked rice on the bottom of the bowl to make it heartier. Reprinted from Oh She Glows Every Day, © 2016 by Angela Liddon. By arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company.

    Recipe

    Creamy Thai Carrot Sweet Potato Soup

    This soup shows off the flavor of red curry paste, an authentic Thai ingredient. It’s warm and spicy, but not overpowering, and it’s usually enhanced with notes of lemongrass, garlic, ginger, and chiles.
    5 from 1 vote
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    Course: Soup
    Cuisine: Thai / vegan
    Diet: Vegan, Vegetarian
    Keyword: creamy soup, Creamy Thai Carrot Sweet Potato Soup, Sweet Potato Soup
    Prep Time: 25 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 to 6
    Calories: 300kcal
    Author: Veg Kitchen

    Ingredients

    • 1 tablespoon virgin coconut oil
    • 2 cups diced sweet onion
    • 2 cloves garlic minced
    • 1 tablespoon minced fresh ginger
    • 1 to 2 tablespoons red curry paste to taste (or see Note)
    • 4 cups low-sodium vegetable broth plus more if needed
    • ¼ cup raw almond butter or substitute peanut butter
    • 3 cups diced peeled carrots ½-inch dice
    • 3 cups diced peeled sweet potatoes ½-inch dice
    • ½ teaspoon fine sea salt plus more to taste
    • ¼ teaspoon cayenne pepper optional
    • Freshly ground black pepper

    Topping suggestions


    • Minced fresh cilantro
    • Roasted almonds
    • Fresh lime juice
    • Toasted croutons
    US Customary - Metric

    Instructions

    • 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.
    • In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). 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 15 to 20 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. With the lid slightly ajar to allow steam to escape, 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.)
    • Return the soup to the pot and season with salt and black pepper. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference. Reheat if necessary.
    • Ladle the soup into bowls and top with minced cilantro, almonds, and a squeeze of lime juice, if desired. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.

    Nutrition

    Calories: 300kcal | Carbohydrates: 42g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 420mg | Potassium: 871mg | Fiber: 9g | Sugar: 15g | Vitamin A: 30833IU | Vitamin C: 13mg | Calcium: 140mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     -

    Note: If you can't find Thai red curry paste, feel free to use another hot seasoning. Sriracha sauce (to taste) is very good in this, too.

    Thai Carrot Sweet Potato soup recipe by Angela Liddon

    •  Here are more fall harvest soups.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    Reader Interactions

    Comments

    1. Amanda says

      October 23, 2016 at 9:35 am

      Is there a prepared curry paste brand that you recommend?

    2. Nava says

      October 27, 2016 at 9:31 am

      Hi Amanda, I usually use Thai Kitchen, but you can use most any kind of hot seasoning. In fact, I'm going to go in and edit the recipe to that effect; Sriracha sauce, for instance, would be perfect and even easier to use.

    5 from 1 vote (1 rating without comment)

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