Thai Sweet Potato & Carrot Soup

This Thai Sweet Potato & Carrot Soup brings warm, fragrant flavors to a simple weeknight meal. It pairs creamy roasted sweet potatoes and carrots with coconut milk, ginger, and a touch of red curry for a cozy bowl that’s brightened with lime and cilantro. If you like warming root-vegetable soups or want ideas to pair with a curry, try this one it also works well alongside a sweet potato lentil curry for a heartier spread.

What makes this soup worth a try

This recipe feels seasonal and fresh while staying easy. It uses pantry staples and a handful of fresh produce, so you can make a full pot after a grocery run. The flavors sit between mildly spicy and gently sweet, which makes it a reliable family favorite. If you enjoy comforting bowls like a hearty potato and bean soup, you’ll find this one hits similar comfort notes with a Thai twist.

Why you’ll love this Thai Sweet Potato & Carrot Soup

The soup balances sweet roasted vegetables with savory aromatics and creamy coconut milk. It brightens with lime and finishes with a little heat from red curry paste or Thai chilies. Texture stays smooth and velvety after blending, and the flavor improves if you let it rest a few hours or make it the day before.

This recipe comes together quickly. Most of the time is hands-off roasting or simmering. An immersion blender finishes the soup in a minute. You can serve it weeknight-quick or make a large batch for lunches through the week.

Ingredients and thoughtful swaps

Below is what I recommend and why each item matters. The sweet potatoes and carrots give body and sweetness. Coconut milk adds silkiness. Aromatics like onion, garlic and ginger build the savory base, while red curry paste gives the characteristic Thai flavor.

What you’ll need for this recipe

• 1 tablespoon neutral oil (canola, avocado, or light olive oil)
• 1 large yellow onion, diced
• 3 garlic cloves, smashed and chopped
• 2 inches fresh ginger, peeled and grated
• 1–2 tablespoons Thai red curry paste (use a shrimp-free version for vegetarian)
• 1 1/2 pounds sweet potatoes, peeled and cubed (about 3 medium)
• 3 medium carrots, peeled and chopped
• 4 cups low-sodium vegetable broth
• 1 (14 oz) can full-fat coconut milk
• 1–2 teaspoons soy sauce or tamari (or 1 tablespoon fish sauce for non-vegetarian)
• 1 tablespoon lime juice, plus extra for serving
• 1–2 teaspoons maple syrup or brown sugar (optional, to balance acidity)
• Salt and black pepper to taste
• Fresh cilantro and chopped peanuts or roasted pumpkin seeds for garnish

You can also see how sweet potato works in meals like this hearty potato and bean soup for more pairing ideas.

Smart swaps for dietary needs

• To keep it vegan: use a shrimp-free red curry paste and tamari instead of fish sauce.
• Lower fat: swap half the coconut milk for extra broth.
• Nut-free garnish: use roasted seeds instead of peanuts.
• No curry paste? Mix 1–2 teaspoons of mild curry powder with a pinch of cayenne and a tablespoon of tomato paste.

Smart variation (optional)

Roast the sweet potatoes and carrots instead of simmering for added depth. Toss with oil, roast at 425°F (220°C) until caramelized, then add to the pot to simmer briefly before blending.

How to make Thai Sweet Potato & Carrot Soup

Follow these steps for a smooth, fragrant soup. Work in order: sauté aromatics, add vegetables and liquid, simmer until tender, then blend and finish.

Step-by-step cooking instructions

1. Heat the oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in garlic, ginger, and red curry paste. Cook 1 minute until fragrant.
3. Add the sweet potatoes, carrots, and vegetable broth. Bring to a simmer. Cover and cook until vegetables are tender, about 18–22 minutes.
4. Remove from heat. Use an immersion blender to puree the soup until smooth. Alternatively, work in batches in a blender.
5. Return to low heat. Stir in coconut milk, soy sauce or fish sauce, lime juice, and maple syrup if using. Warm through but do not boil. Taste and adjust salt, lime, or spice.
6. Serve with cilantro and a sprinkle of chopped peanuts or seeds.

Step	Details
1	Sauté onion, garlic, and ginger until soft and fragrant.
2	Add curry paste, sweet potatoes, carrots, and broth; simmer until tender.
3	Blend smooth, stir in coconut milk and lime, then season to taste.

Tips for texture, timing & tools

• Use an immersion blender for convenience and fewer dishes.
• For a silkier soup, blend thoroughly and pass through a fine mesh if desired.
• If soup is too thick after blending, thin with warm broth or water.
• Roast vegetables first for more caramelized flavor; see the variation above.
• For a quicker method, peel and dice vegetables small so they cook faster.

Also helpful: recipes that show different winter soup techniques can spark ideas, like this italian sausage and potato soup (use plant-based sausage to keep it vegetarian).

Keeping, reheating, and making it again

How to store it right

Cool the soup to room temperature within two hours, then transfer to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in portions for up to 3 months. Leave a small headspace in containers because liquids expand when frozen.

You can also plan menus and pairings by checking similar make-ahead soups such as italian sausage and potato soup (swap sausage for beans or mushrooms to stay meat-free).

Reheating without losing flavor

Reheat gently on the stovetop over medium-low heat. Stir frequently and add a splash of broth or coconut milk if it thickens too much. Avoid high heat to keep the coconut from separating. Finish with a squeeze of fresh lime and fresh cilantro to revive brightness.

A dish worth making again and again

This soup holds up well as leftovers. The flavors mellow and deepen overnight, making it an excellent make-ahead choice for busy weeks.

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Questions people often ask

Can I make this soup vegan?

Yes. Use a shrimp-free red curry paste and replace fish sauce with tamari or soy sauce. Coconut milk and vegetable broth keep it fully plant-based.

How spicy is this soup?

The heat depends on the curry paste and how much you add. Start with 1 tablespoon if you prefer mild, and increase to taste. You can also add a pinch of chili flakes at the table.

Can I use canned sweet potatoes or frozen carrots?

You can in a pinch, but fresh vegetables give the best texture and flavor. Canned sweet potatoes may be softer and change the consistency, so reduce cooking time and adjust seasoning.

Is this freezer-friendly?

Yes. Cool completely and freeze in airtight containers. Thaw in the refrigerator overnight and reheat on the stove, adding a little broth if needed.

Final Thoughts

If you want a reliably creamy, mildly spiced soup that’s easy to make and friendly to substitutions, this Thai Sweet Potato & Carrot Soup fits the bill. For an alternative take with similar flavors and a tested approach, see the detailed version at Crockpot Roasted Potatoes. Enjoy a warm bowl and feel free to personalize the garnishes and spice level to your taste.