This fragrant thai sweet potato and carrot soup is spicy, flavourful and totally comforting. It only requires a handful of ingredients and is perfect for cold days!

The flavours only deepen over time and it always makes me happy to see a big pot of soup in the fridge waiting for me!

This soup is made up of less than 10 ingredients and takes under half an hour. You probably already have most of the ingredients in your kitchen.

If not, I recommend going to get them asap because this soup is amazing! I had three bowls in one sitting!

What you’ll need for thai sweet potato and carrot soup:

• Red onion
• Garlic cloves
• Fresh ginger
• Sweet potato
• Carrots
• Coconut milk, from a tin
• Thai red curry paste
• Peanut butter
• Lime

How to make thai sweet potato and carrot soup:

You want to make sure you use a large heavy bottom saucepan for this soup to allow room for all the ingredients and space to blend it in the pan (if you have a hand blender). 

It starts by sauteing the finely chopped onion until its soft and translucent. Now comes the ginger and garlic which gets fried for a minute. It will smell amazing already, but be careful not to burn the garlic or ginger.

Peel the sweet potato and carrots and cut into cubes roughly the same size. Add these to the pan along with the coconut milk, water, peanut butter and thai red curry paste.

Bring this to a simmer for around 20 minutes, until the carrot and sweet potato are soft. Check by piercing with a knife. 

Once the sweet potato and carrot are soft it’s time to blend it. I use a hand blender for this, but if you don’t have one transfer it to a blender and then back into the pan. 

Add the lime juice, taste and season with salt and pepper and it’s ready to serve! It is such a simple recipe and one that is packed with flavour.

Tip: Make sure the thai red curry paste you buy is vegan as sometimes it has fish sauce added. I use the Blue Dragon paste pots (not the jar) that you can pick up in most supermarkets.

I had so many spoonfuls of this soup when I was photographing it. It has all the flavours of a thai red curry with hints of peanut butter and the sweet flavours from the vegetables. It is SO good!

One of my other popular soup recipes is this curried butternut squash soup so if you’re into flavourful curry soups we sure to check that out too!

My favourite way to serve this is with some toasted sourdough smothered in melted vegan butter. It makes for a great lunch or dinner!

The recipe will keep well in the fridge for a few days so is great if you want to make a week of lunches ready to go! I’m pretty certain all your colleagues would be jealous too!

You may also enjoy these sweet potato recipes:

Sweet Potato and Coconut Curry Soup

Curried Sweet Potato Patties

Lentil Shepherd’s Pie with Sweet Potato Mash

Sweet Potato and Chickpea Sausage Rolls

As always if you make this thai sweet potato and carrot soup be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!

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Thai Sweet Potato & Carrot Soup

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Spicy, fragrant and comforting vegan thai sweet potato and carrot soup. It has less than 10 ingredients and is ready in under half an hour!

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Ingredients

• 1 red onion
• 4 garlic cloves
• 1 inch fresh ginger
• 1 sweet potato
• 500g (about 6) carrots
• 1 tin / 400ml coconut milk + water
• 1-2 tbsp thai red curry paste
• 2 tbsp peanut butter
• 1 lime

Optional Toppings

• Chopped peanuts
• Kaffir lime leaves
• Chilli flakes

Instructions

1. Finely chop the onion and cook in a tbsp of oil in a large pot on medium heat.
2. After a few minutes, add the crushed garlic and grated ginger and stir.
3. Peel the sweet potato and carrots and cut into small cubes and add to the pan.
4. Add the tin of coconut milk then fill up with water (400ml) and add too. Add the peanut butter and curry paste, give it a good stir and bring to a simmer.
5. Leave to simmer for about 20 minutes, until the sweet potato and carrots are soft.
6. When they are soft, use a hand blender or food processor to blitz into to a creamy consistency. If you like your soup a little thinner, add some more water.
7. Add the juice of one lime and serve! It will keep in the fridge in an air tight container for 3-5 days.

Notes

Make sure the red thai curry paste you buy is vegan. I use one 50g Blue Dragon Red Thai Curry Paste Pot.

Depending how spicy you like it add between 1-2 tbsp thai red curry paste.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Thai Kitchen Red Curry Paste - 4 oz
• 
  Native Forest Organic Classic Coconut Milk, 13.5 Ounce Cans (Pack of 12)
• 
  Mueller Austria 1 001 Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender Heavy Duty Copper Motor Brushed Stainless Steel Finish Includes Whisk Attachment normal Silver

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 483Total Fat: 34gSaturated Fat: 22gUnsaturated Fat: 8gSodium: 807mgCarbohydrates: 36gFiber: 7gSugar: 10gProtein: 15g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale