Thai Sweet Potato Carrot Soup

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.

Ingredients

  • 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

  • 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

Directions

  1. 1

    Preheat oven to 325 degrees F. and line a sheet pan with parchment paper.

  2. 2

    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.

Thai Sweet Potato Carrot Soup

Thai Sweet Potato Carrot Soup

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About this Recipe

Craving a vibrant, comforting meal that truly warms you from the inside out? Our Thai Sweet Potato Carrot Soup delivers a perfect balance of creamy sweetness, aromatic spice, and a gentle kick, making it ideal for chilly evenings or a light, yet satisfying lunch.

What makes this soup truly special is the thoughtful combination of naturally sweet root vegetables, vibrant spices, and rich coconut milk. The aromatic base of grated ginger and garlic, deepened by red curry paste, creates a complex flavor profile that feels both exotic and deeply comforting. It’s a healthy, filling bowl designed to nourish without sacrificing bold, authentic taste.

Prepare your senses for a delightfully smooth, velvety texture that coats your palate, offering immediate warmth and satisfaction. Each spoonful begins with the comforting sweetness of tender sweet potatoes and carrots, seamlessly transitioning to the fragrant spices and a subtle, building warmth from the sriracha. The addition of cashews, lightly toasted with coconut oil, curry powder, and red curry paste, provides an irresistible crunchy counterpoint and an extra layer of savory depth, elevating the soup from simple to truly memorable. This vibrant dish is surprisingly easy to create, promising a bowl that’s both hearty and elegantly flavored.

This versatile Thai Sweet Potato Carrot Soup can be easily adapted to your taste. If you prefer a milder soup, simply reduce the sriracha to one teaspoon. For an extra pop of fresh flavor and color, garnish with plenty of chopped cilantro just before serving. A sprinkle of unsweetened shredded coconut adds a lovely tropical note and texture, while adjusting the red curry paste lets you control the overall intensity of the curry flavor.

This nourishing soup shines as a satisfying weeknight dinner or a delightful starter for a cozy gathering with friends and family. Serve it piping hot, brightened with a squeeze of fresh lime juice and topped with the crunchy spiced cashews for an elegant, flavorful finish.

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