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Thai Sweet Potato & Carrot Soup

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A creamy and fragrant Thai soup made with roasted sweet potatoes, carrots, coconut milk, and a hint of red curry for a comforting weeknight meal.

Ingredients

Scale
  • 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
  • 1 1/2 pounds sweet potatoes, peeled and cubed
  • 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
  • 1 tablespoon lime juice, plus extra for serving
  • 1–2 teaspoons maple syrup or brown sugar (optional)
  • Salt and black pepper to taste
  • Fresh cilantro and chopped peanuts or roasted pumpkin seeds for garnish

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.

Notes

This soup improves in flavor if made a day ahead. Adjust the spice level according to taste and use alternatives to suit dietary needs.

Nutrition

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

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