Print

Creamy Thai Carrot Sweet Potato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright, silky soup combining carrots, sweet potatoes, coconut milk, and warm Thai spices for a comforting dish perfect for cool evenings.

Ingredients

Scale
  • 1 lb carrots, peeled and chopped
  • 1 lb sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2–3 cloves garlic, smashed
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp red curry paste (or 1 tsp ground turmeric for milder taste)
  • 14 oz (400 ml) canned coconut milk
  • 3 cups vegetable or chicken broth (low-sodium recommended)
  • 1–2 tbsp lime juice, to taste
  • 2 tbsp neutral oil (coconut, avocado, or vegetable)
  • Salt and black pepper to taste
  • Fresh cilantro or basil for garnish
  • Optional toppings: toasted peanuts, chili flakes, a swirl of coconut milk

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
  2. Stir in garlic, ginger, and red curry paste. Cook for 1 minute until fragrant.
  3. Add chopped carrots and sweet potatoes. Toss to coat with spices.
  4. Pour in broth, bring to a simmer, and cook until vegetables are tender (15–20 minutes).
  5. Remove from heat, stir in coconut milk and lime juice. Purée the soup with an immersion blender or in batches in a countertop blender until smooth.
  6. Season with salt and pepper. Reheat gently if needed. Serve with cilantro and optional toppings.

Notes

This soup freezes and reheats well, making it a great option for meal prep. Adjust seasoning with fresh lime juice before serving.

Nutrition

Find it online: https://recipesunfolded.com/creamy-thai-carrot-sweet-potato-soup/

×