There’s just something about a warm bowl of soup, isn’t there? It’s like a hug from the inside out! But you know what’s even *better* than regular soup? Soup with a little kick! That’s where this Creamy Thai Carrot Sweet Potato Soup comes in. I’m telling you, it’s SO good.
It’s super easy to whip up, and the best part? It’s totally vegan and can easily be made gluten-free! Plus, it’s packed with flavor that’ll make your tastebuds sing. I spent ages tweaking this recipe to get it *just* right, and trust me, it’s worth it. You’re gonna love how simple and delicious this Creamy Thai Carrot Sweet Potato Soup is. Let’s get cooking!
Why You’ll Love This Creamy Thai Carrot Sweet Potato Soup
Okay, seriously, you NEED this soup in your life. Here’s why:
Quick and Easy
Seriously, who has tons of time to spend in the kitchen? Not me! This soup comes together in under an hour. Boom! Dinner is served.
Incredibly Flavorful Creamy Thai Carrot Sweet Potato Soup
That Thai-inspired flavor? Forget about it! The red curry paste, ginger, and lime… it’s just an explosion of yumminess in your mouth. You won’t believe it!
Healthy and Nutritious
Packed with carrots and sweet potatoes, this soup is loaded with vitamins and fiber. It’s good for you *and* tastes amazing. Win-win!
Vegan, Gluten-Free, and Soy-Free Options
Got dietary restrictions? No problem! This soup is naturally vegan, and it’s super easy to make it gluten-free and soy-free too. Everyone can enjoy it!
Ingredients for Creamy Thai Carrot Sweet Potato Soup
Alright, gather ’round! Here’s what you’ll need for this amazing soup. Don’t skimp on the fresh stuff – it makes all the difference!
- 2 cups chopped yellow (sweet) onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons red curry paste
- 4 cups low-sodium vegetable broth
- 1/4 cup raw almond butter or peanut butter
- 3 cups diced peeled carrots
- 3 cups diced peeled sweet potatoes
- 1/2 teaspoon fine-grain sea salt
- Freshly ground black pepper
- Up to 1/4 teaspoon cayenne pepper (optional)
- Minced fresh cilantro
- Fresh lime juice
- 1/2 cup raw almonds, finely chopped
- 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos
How To Make Creamy Thai Carrot Sweet Potato Soup: Step-by-Step Instructions
Okay, here’s where the magic happens! Follow these steps, and you’ll have a pot of the most amazing Creamy Thai Carrot Sweet Potato Soup before you know it. Don’t worry, it’s easier than it sounds!
Sauté the Aromatics
First things first, grab a large pot and melt a tablespoon of coconut oil over medium heat. Then, toss in your chopped onion, minced garlic, and ginger. Sauté them for about 5-6 minutes, until the onion turns nice and translucent. That’s when you know they’re ready!
Combine and Simmer the Creamy Thai Carrot Sweet Potato Soup
Now for the good stuff! Stir in those two tablespoons of red curry paste – get ready for a burst of aroma! In a small bowl, whisk some of your vegetable broth with the almond butter until it’s smooth, then pour that into the pot too. Add the carrots, sweet potatoes, salt, and the rest of the broth. Give it all a good stir to combine.
Bring the soup to a low boil over medium-high heat, then turn the heat down to medium-low. Cover the pot and let it simmer for 15-20 minutes, or until the carrots and sweet potatoes are fork-tender. You’ll know ’em when you see ’em!
Blend for a Creamy Texture
Carefully ladle the soup into your blender – you’ll probably have to do this in batches, depending on how big your blender is. Don’t overfill it! Hold the lid down tight (careful, it’s hot!) and start blending on low, slowly increasing the speed until the soup is totally smooth and creamy. Trust me, this is the best part.
Alternatively, if you have an immersion blender, just stick it right into the pot and blend away! So easy, right?
Season and Adjust
Time to taste! Add more salt and pepper if needed. If you’re feeling spicy, toss in a pinch (or even a 1/4 teaspoon!) of cayenne pepper and blend again. If the soup is too thick, just add a little more broth until it’s the perfect consistency. You’re the boss!
Serve and Enjoy Your Creamy Thai Carrot Sweet Potato Soup
Ladle that gorgeous soup into bowls and top with fresh cilantro, a squeeze of lime juice, and, if you’re feeling fancy, those tamari almonds. This soup will keep in the fridge for up to a week, and it freezes like a dream for 1-2 months. Perfect for meal prep!
Making the Roasted Tamari Almonds
Okay, these are optional, but seriously, they add such a nice crunch and flavor! Preheat your oven to 325 degrees F (160 degrees C) and line a baking sheet with parchment paper. Toss finely chopped almonds with tamari until they’re coated, then spread them in a single layer on the baking sheet.
Roast for 9-12 minutes, until they’re lightly golden. Let them cool completely on the pan – they’ll harden up as they cool. Then, just scrape them off the parchment paper and sprinkle ’em on your soup! Leftovers will keep in an airtight container at room temperature for a couple of weeks. Yum!
Ingredient Notes and Substitutions for Creamy Thai Carrot Sweet Potato Soup
Let’s talk ingredients, shall we? Sometimes you gotta swap things out, and that’s totally okay! Here are a few notes and substitutions to keep in mind for this Creamy Thai Carrot Sweet Potato Soup:
Coconut Oil
I love the slight coconutty flavor the coconut oil adds, but no worries if you don’t have any! Olive oil or avocado oil work just as well. Just use whatever you’ve got on hand!
Almond Butter
Almond butter gives the soup a lovely creaminess, but if you’re allergic or just don’t have any, sunflower butter or even tahini are great alternatives. They’ll give you that same smooth texture.
Tamari
Tamari adds a salty, umami punch to those roasted almonds. But if you’re avoiding soy, just swap it out for coconut aminos. It tastes almost identical, I promise!
Red Curry Paste
Now, this is where you control the spice! Red curry paste can vary in heat, so start with 2 tablespoons and add more to taste. If you’re sensitive to spice, look for a mild curry paste. And remember: once opened, keep that curry paste in the fridge!
Tips for the Best Creamy Thai Carrot Sweet Potato Soup
Want to make sure your soup is *absolutely* perfect? Here are a few little secrets I’ve learned along the way!
Adjusting the Spice Level
Spice is a personal thing, right? If you’re not sure how much heat you want, start with a little less red curry paste and cayenne. You can always add more, but you can’t take it away! Trust me, I’ve been there. Whoops!
Achieving the Perfect Creaminess
Want your soup extra silky smooth? Blend it a little longer! And if it’s still not quite there, try adding a splash of coconut milk at the end. Ooh la la!
Storing Leftovers
This soup is even better the next day, IMHO. Just pop it in an airtight container and store it in the fridge for up to a week. When you’re ready to eat, reheat it gently on the stovetop or in the microwave. Easy peasy!
Frequently Asked Questions About Creamy Thai Carrot Sweet Potato Soup
Got questions? I’ve got answers! Here are a few of the most common things people ask about this delicious Creamy Thai Carrot Sweet Potato Soup. Let’s dive in!
Can I make this soup ahead of time?
Absolutely! This soup is fantastic for meal prepping. Just make it according to the instructions, let it cool completely, and then store it in an airtight container in the fridge. It’ll keep for up to a week, and the flavors actually meld together even more over time. Bonus!
Can I freeze this soup?
Yep, you sure can! Freezing this Creamy Thai Carrot Sweet Potato Soup is a breeze. Let it cool completely, then pour it into freezer-safe containers or bags. Make sure to leave a little room at the top, since liquids expand when frozen. It’ll keep in the freezer for 1-2 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat on the stovetop or in the microwave.
Is this soup spicy?
That depends on your spice tolerance! The red curry paste adds a bit of a kick, and the cayenne pepper (if you use it) kicks it up another notch. But you can totally control the heat! If you’re sensitive to spice, start with less curry paste and skip the cayenne altogether. You can always add more later if you want a little extra zing!
What can I serve with this soup?
Ooh, so many options! I love serving this Creamy Thai Carrot Sweet Potato Soup with some crusty bread for dipping. A simple side salad is also a great choice. And if you want to add a little protein, grilled chicken or tofu would be delicious!
Can I use different vegetables?
Of course! Feel free to get creative with your veggies. Butternut squash would be a yummy substitute for sweet potato, and you could even add some cauliflower or broccoli for extra nutrients. Just make sure to adjust the cooking time as needed so everything is nice and tender!
Serving Suggestions for Creamy Thai Carrot Sweet Potato Soup
Okay, so you’ve got this amazing soup… now what do you serve with it? Here are a few of my favorite things to pair with this Creamy Thai Carrot Sweet Potato Soup. Trust me, you can’t go wrong!
Bread
Gotta have bread, right? Some crusty bread for dipping is always a winner. Or, if you’re feeling fancy, try some warm naan bread. Yum!
Salad
A simple green salad is the perfect light and refreshing side. Just toss some mixed greens with a vinaigrette and you’re good to go. Easy peasy!
Protein
Want to make it a heartier meal? Add some grilled chicken or tofu. It’s a great way to add some extra protein and make the soup even more satisfying!
Estimated Nutritional Information for Creamy Thai Carrot Sweet Potato Soup
Okay, so here’s the lowdown on the nutritional stuff! Keep in mind, it’s just an estimate, but roughly, you’re looking at about 300 calories per serving. Not bad, right?
Rate and Share Your Creamy Thai Carrot Sweet Potato Soup
Loved this soup as much as I do? Let me know in the comments! Don’t forget to rate the recipe and share it with your friends on social media. Happy cooking!
Print
Creamy Thai Carrot Soup: 3 Secrets Revealed
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop, Blended
- Cuisine: Thai-inspired
- Diet: Vegan
Description
Enjoy this creamy and flavorful Thai-inspired carrot sweet potato soup. It’s easy to make and perfect for a comforting meal.
Ingredients
- 1 tablespoon coconut oil
- 2 cups chopped yellow (sweet) onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons red curry paste
- 4 cups low-sodium vegetable broth, plus more if needed
- 1/4 cup raw almond butter or peanut butter
- 3 cups diced peeled carrots
- 3 cups diced peeled sweet potatoes
- 1/2 teaspoon fine-grain sea salt, plus more to taste
- Freshly ground black pepper
- Up to 1/4 teaspoon cayenne pepper (optional, if you like spice)
- Minced fresh cilantro (for topping)
- Fresh lime juice (for topping)
- Roasted tamari almonds (optional topping)
- 1/2 cup raw almonds, finely chopped
- 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos
Instructions
- To make the soup: 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 carrots, sweet potatoes, salt, and remaining vegetable broth. 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 (never fill your blender past the maximum fill line). Being 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 1/4 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 tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
- To make the roasted tamari almonds: Preheat the oven to 325 degrees F (160 degrees C). Line a large baking sheet with parchment paper.
- In a medium bowl, toss the almonds with the tamari 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. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.
Notes
- Make it Soy Free: Use coconut aminos instead of tamari for the roasted almonds.
- Make it Gluten Free: Verify that your tamari is gluten-free.
- Make it Nut Free: Consider using sunflower butter or blending with cooked white beans instead of almond butter. Omit almond topping.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300
- Sugar: 15g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
