Creamy Thai Carrot Sweet Potato Soup
This creamy, Thai-spiced carrot and sweet potato soup will warm you up on cold days. It's filling and full of nutritious ingredients.
Updated by Kathryne Taylor on August 10, 2024
Is it too soon for soup? When I had a full-blown cold last week, soup sounded like just the ticket. I flipped through Angela’s new cookbook, Oh She Glows Every Day, and landed on this creamy, plant-based soup bursting with vitamin A and other goodness.
Carrots, sweet potato, and warming Thai curry blended with an unexpected ingredient—almond butter—made it a sweet and spicy, rich soup. I wish it could say it cured me for good (if only soup could), but it definitely made me feel better that evening. And the next morning, when I heated up leftovers for breakfast. Thank you, Angela!
Fans of Angela’s first book, The Oh She Glows Cookbook, will find tons of new favorites in her new one. Fun vegan breakfasts, smoothies, salads and soups, hearty plant-based dinners—this book has it all, with beautiful, bright and light photos by the lovely Ashley of Edible Perspective.
Blogging has a lot of perks, and meeting wonderful people through the blog is the best one. I’m so glad to have gotten to know Angela and Ashley over the years. I emailed Angela for cookbook advice a couple of years ago, and I’m so thankful for her generous advice and support. She’s a really hardworking lady, and I know that every recipe in this book has been tested over and over again to make sure it works. I hope you’ll get a chance to pick up her new book soon.
Watch How to Make Creamy Thai Carrot Sweet Potato Soup
Creamy Thai Carrot Sweet Potato Soup
This nutritious, Thai-spiced carrot and sweet potato soup will warm you right up! The tamari almonds are a nice, crunchy touch. Be sure to season this soup with enough salt and lime juice so the flavors really sing. Recipe yields about 8 cups soup (4 servings).
Ingredients
Soup
- 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
- ¼ cup raw almond butter or peanut butter
- 3 cups diced peeled carrots
- 3 cups diced peeled sweet potatoes
- ½ teaspoon fine-grain sea salt, plus more to taste
- Freshly ground black pepper
- Up to ¼ teaspoon cayenne pepper (optional, if you like spice)
Toppings
- Minced fresh cilantro
- Fresh lime juice
- Roasted tamari almonds (optional, see below)
Roasted tamari almonds
- ½ 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 ¼ 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°F (160°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
Recipe minimally adapted, with permission, from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation.
Make it soy free: When making the tamari almonds, use coconut aminos instead of tamari.
Make it gluten free: Verify that your tamari is gluten free (most, but not all, are).
Make it nut free: I haven’t tried making this soup nut-free, but here are some thoughts. First, you’ll have to omit the almond topping. You could also just omit the almond butter, but the soup will be lighter. If you like sunflower butter, you could try that in place of the almond butter. I’ve also had good luck blending soup with ½ cup rinsed and drained cooked white beans (Great Northern or chickpeas) if you want to give that a shot—I haven’t tasted beans in the finished soup.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I’ve been eyeing this soup recipe in Angela’s book! There are just so many good recipes to try in there, that I don’t know where to start :) Hope you have recovered from your cold and are enjoying the last of summer! xo
Thank you, sweet Abby! I’m feeling much better now, thank you. Any chance you’re coming to Chopped this year?
Gah, I wish, but I have a couple commitments that weekend that will prevent me from coming :( I was wanting to come so badly I considered flying in Wednesday night and out late Friday, ha!
Aw, shucks. We’ll have to find an excuse to hang out soon!
This looks awesome :) I love curry but usually don’t make it myself, just wait for date night ;) Would love to dabble in homemade dishes but don’t know where to start when it comes to choosing good curry pastes? Recommendations?
Thanks so much! LOVE your blog, have for years :)
Thank you, Shannon! That’s really nice to hear. I just use Thai Kitchen brand since it’s widely available and doesn’t have anything crazy in it. You should try my red Thai curry; it’s one of the most popular recipes on the blog!
Aroy-D is the best Thai curry paste I have used. It’s well priced and is completely vegetarian!!
It’s never too soon for soup and this sounds delicious! I’m trying to convince my husband to love sweet potatoes as much as I do so I’ll give this a whirl.
Thanks, Ashley! I didn’t love sweet potatoes until I tried spicy sweet potato fries, and then I was hooked. Hope this spicy soup does the trick for him.
This looks so yummy Kate! I love the bright color. This recipe is getting me so excited for soup season :)
Thank you, Jessie! It is a pretty color, isn’t it?
It’s not too early for this soup! I hope you are feeling better.
Thank you, Danica! I’m feeling much better. Hope you’re having a great week!
Hello from Quebec (Canada), Kate!
I have just voted for your blog on Bloglovin’.
All the best and, above all else, congratulations on your wonderful blog and inspired & delicious recipes.
Genevieve
Genevieve, thank you! I really appreciate it. :)
Oh this looks so good!! Great photography too!!
Thank you!
This sounds AMAZING. I love the addition of the peanut butter here… “Thai peanut” anything is my favorite :)
Thanks, Alexa! I’m with you on Thai peanut, so good.
This looks yummy! There’s never a wrong time for soup, especially for one that looks as good as this.
Thanks, Becky!
Soup looks amazing!! Can´t wait for temps to drop in Madrid to try it, 102ºF at mom.. P.S. hubby and I both voted for best blog, good luck!
Thank you to you both! I really appreciate it. :)
Like the thicker soups can’t wait to tryit
There’s no such a thing as being too soon for soup! I had a cabbage and white beans soup the other day and even though the weather is still pretty hot, I enjoyed every single spoon of it.
But I should be talking about yours, it looks absolutely delicious. I’m saving the recipe and I’m definitely going to try it. Thanks for sharing it, Kate!
Thanks, Sonia! You know, when I was flipping through Angela’s recipes, I realized I’ve never tried cabbage soup! Hope to change that this fall.
I wonder if you could also cook this in a slow cooker? Thoughts?
Quite possibly! It’s always harder to develop flavors in a slow cooker, and you’d still need to blend the soup at the end.
I made this tonight and my husband, teenagers and baby enjoyed it! I subbed peanuts for almonds (since I didn’t have any on hand) and served quinoa on the side (easier for baby to eat as a sauce on quinoa then soup).
So glad! Thank you, Kjersten!
Voted!! You deserve it Kate! Thank you!
Thank you so much, Heather! :)
Yum! It is never too early for soup and this one looks amazing!
I made this soup tonight. Wow! I only had 2cups of sweet potatoes so I used 2 cups of carrots but used all the the other ingredients as written. I used 1/4 + red pepper flakes to make it nice and spicy. The roasted almonds were the icing on the cake. Obviously it was thinner than the original but absolutely delishous. Thanks. I’ll be making this again.
Thanks for letting me know! I’ll have to let Angela know, too. So glad you enjoyed it.
Mmmm, I’m so ready for soup. Unfortunately for me, I think we still have another good month and a half of summer down here in Austin. Boo!! Have a bowl for me :)
Oh, I bet it’s hot down there. I was just in Oklahoma City last weekend and it was so hot. Stay cool!
I made this for dinner tonight and it was fantastic! I couldn’t believe how creamy it was without any dairy or coconut. It might replace butternut as my new favorite fall soup. Thanks for another great recipe!
Awesome! Thanks, Katherine.
I don’t think it’s too early for soup.
This looks fantastic!
I am so ready for fall, I love making soups!
*excited dance*
This is the perfect soup to make as fall approaches, already getting cold here in Canada!
Thanks, Jan!
Perfect combination. Sweet potato, coconut and spice. Dreamy recipe!
Thanks, Laura!
This looks sooo delicious but I’m sensitive to onion. Is there something I could substitute for it and still keep the flavor profile?
Hi Char, can you do shallots, or do these also cause you problems? I’m not sure what else to suggest, other than maybe adding some extra garlic.
I will try it – thank you!
Yes!! For me, Fall is the start of sweet potato everything. I can’t wait to try this.
And no, it’s never too early for soup. Get well soon!
Loved this! Went to vote but was too late, your blog is number one in my books!
Belated thank you, Olesea! That means a lot. :)
I made this last night and my husband and I both loved it. The soup was very thick, and I tried to thin it a bit, but then we decided to eat it over rice and it was fantastic. The combination of flavors is wonderful, and it was just spicy enough. I used cashews instead of almonds, and they tasted great. I would certainly make this again.
Great recipe! It´s simply delicious.
This soup is one of my favorites now! My dude loves it, too, and sweet potatoes are kind of a hard sale for him!
Same! My husband generally won’t eat them, but he went back for seconds. Will definitely keep this recipe in rotation.
Thanks, Terrell! :)
Today is the second time to make this soup in a week. It is surprisingly hearty and so delicious!
Hey Kate ! This recipe looks great, do you think it would it be ok to swap the red curry paste for green curry paste (got only green in the fridge) ? Thanks :)
Adeline, I’m sorry I missed your question. I want to say that would work?
I made this recipe over the weekend, and was so pleased with how quickly this came together (after I peeled and cut everything beforehand – I am very slow) and how yummy it is. Although this soup was even better the next day, I think the flavors had more time to get along.
Thank you for posting this recipe.
Kate,
My soup came out rather thick and more orange then yellow. Any sugguestions for next time? Still very good!
Hi Franci, I remember my soup being rather thick and orangey, too, so it sounds like it turned out right to me. You could thin it out with a little more broth next time if you’d like a thinner soup.
One of my favorite soups to try any time of the year is Thai Carrot Soup! This one is very similar to what I normally make except for the use of peanut butter, which now I absolutely must add! Thank you for sharing so many great recipes, what a great way to help people eat healthier then by sharing delicious vegetarian recipes!
Thank you, Michael! Your carrot soup sounds great!
Today was our first cool day for the season. When I stepped outside for my morning walk I knew I would be making this soup for dinner. It was so good. Thanks so much for choosing to share this tasty recipe. I can’t wait to get Angela’s new cookbook.
Thank you, Cathy! I’m glad you enjoyed it.
Two of my favorite bloggers and one absolutely delicious recipe!! I used peanut butter and held off on the cayenne, glad I did as my red curry packed a perfect punch into this oh-so-velvety soup! Thank you for this recipe share, Kate! Have a wonderful weekend!
Creamy Thai Carrot Sweet Potato Soup
I have followed your blog for a couple of years and have made quite a number of the recipes … and loved most that I tried. However, this soup was truly magnificent! I made it just as you directed, except I never got to the almonds with tamari. It was nonetheless delicious. I topped it off with a dollop of non-fat Greek yogurt … YUM!!
Thank you, Sharon! I wish I could take credit for this one, but I’ll have to give that to Angela. So glad you loved it!!
I just made this for a lovely autumnal dinner and it was delicious! Thank you!
Hooray! Thank you, Amrita!
OMG. Seriously incredible. I skipped the lime and added some coconut cream on top. Wow!
Thanks, Erica!
Who knew healthy food could taste so incredible! I swear thanks to this blog it might just be possible for me to go vegetarian.
Woohoooo! Thank you, Kyla!
I made this soup last night and it was delicious! I opted for only 2 tablespoon of curry paste because I am little sensitive to spicy foods, but overall, it was wonderful!
Thanks, Tatiana! Good idea to hold back on the spice a little. :)
Made this last night – it came together so easily, and it was delicious. An immersion blender definitely makes it easier. I’ll be eating leftovers for lunch this week!
Hi Brita! Awesome, I’m glad to hear you enjoyed this one. Thanks for letting me know!
Made this soup yesterday and it is fantastic. What wonderful flavors, and it’s surprisingly substantial considering that it doesn’t use coconut milk or cream. Since I had a half a loaf of good bread that had (sadly) gone stale, I made tamari croutons instead of almonds. I’m so happy there are leftovers to enjoy for days to come!
Thank you, Kelley! I’m glad you enjoyed it!
Wow! Just had this delicious soup for dinner. It is a fantastic recipe.
Thank you, Monica!
Delicious!!! This is such a great and easy to make soup. I love the kick of the red curry paste against the sweetness of the carrots and sweet potatoes. I added some tumeric just because why not…it matches the color and gives some additional nutritional elements. Thank you for sharing this wonderful recipe.
Thank you, Katia! Glad you’re enjoying this one!
Kate, you know I absolutely love your food so it hurts me to type that this was not my favorite meal ever. The consistency of the soup didn’t work for me. It’s my personal preference. I used a hand blender, so maybe that failed to emulsify it properly. I did enjoy the coated almond toppings and will add that to my meal repertoire! Keep ’em coming!
This looks so creamy and perfect! And no, it is never too soon for soup. Just turn the AC up :)
I followed the recipe closely except for the use of green curry paste instead of red. I also used a potato masher, as I like a more rustic texture. It’s fabulous!
I harvested the last of the carrots from my garden and was looking for something to do with the funny looking, misshapen carrots and tried this recipe. I just happened to have some sweet potatoes from my garden as well.
The soup is amazing! You have done it again Kate! I didn’t even make the tamari almond or use any of the toppings. The soup is great just on it down. Will definitely make this again.
Forgot to rate
5 stars, of course
Amazing!!! Simply amazing. This is a new favorite in our household. Thank you!
This soup is incredible! Not only is it delicious and flavorful, but it came together quickly after the vegetables were chopped. I added a can of chickpeas to amp up the protein and kept everything else the same. Thanks again for a stellar recipe! I’m eagerly awaiting your cookbook. :)