Creamy Thai Carrot Sweet Potato Soup – Pure Comfort!

Creamy Thai Carrot Sweet Potato Soup – Pure Comfort!

Whip up this comforting thai soup featuring creamy coconut milk, sweet potato, and warming ginger for a delicious and easy meal.

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Prep Time 45 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Soup

Cuisine: Thai

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 tablespoon virgin coconut oil (15 mL)
• 2 cups diced sweet onion (500 mL)
• 2 cloves garlic (minced)
• 1 tablespoon minced fresh ginger (15 mL)
• 2 tablespoons red curry paste (30 mL)
• 4 cups low-sodium vegetable broth (plus more if needed, 1 L)
• 1/4 cup raw almond butter (60 mL)
• 3 cups diced peeled carrots (750 mL, 1/2-inch/1 cm dice)
• 3 cups diced peeled sweet potatoes (750 mL, 1/2-inch/1 cm dice)
• 1/2 teaspoon fine sea salt (plus more to taste, 2 mL)

Method

 

1. Melt the virgin coconut oil in a large pot over medium heat.
2. Add the sweet onion, garlic, and fresh ginger. Sauté for 5-6 minutes until the onion is translucent.
3. Stir in the red curry paste and cook for 1 minute until fragrant.
4. In a small bowl, whisk together the almond butter and a splash of vegetable broth until smooth. Add this mixture to the pot along with the remaining vegetable broth, diced carrots, diced sweet potatoes, and sea salt. Stir to combine.
5. Bring the soup to a low boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes, until the sweet potatoes and carrots are fork-tender.
6. Carefully ladle the soup into a blender (you may need to do this in batches). With the lid slightly ajar to let steam escape, blend on low speed, gradually increasing, until completely smooth. Alternatively, use an immersion blender directly in the pot.
7. Return the soup to the pot. Season with additional salt if needed. Thin with more broth if you prefer a soupier consistency. Reheat gently.
8. Ladle the creamy soup into bowls. Garnish with fresh cilantro, slivered almonds, and a squeeze of lime juice.

Notes

– For an even richer flavor, use full-fat coconut milk instead of broth.
– Adjust the red curry paste amount to your spice preference.
– Garnish with toasted sesame seeds or chili flakes for extra texture and heat.

Allergens: Tree nuts.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to achieving a luxuriously creamy texture in this Thai soup, without relying on heavy cream, lies in the emulsification of the almond butter and the natural starches released from the sweet potatoes and carrots as they cook and break down. When the vegetables are simmered until tender in the vegetable broth, their cell walls rupture, releasing starch into the liquid. This starch acts as a natural thickener. Subsequently, whisking in the raw almond butter at the end, while the soup is still warm, allows its oils to bind with the starchy liquid. This process, known as emulsification, creates a smooth, cohesive, and velvety consistency. It’s crucial to ensure the vegetables are cooked through to maximize starch release and to incorporate the almond butter thoroughly to achieve a uniform creaminess. Avoid boiling vigorously after adding the almond butter, as this can sometimes cause it to separate.

Troubleshooting

• Soup is too thin: If the soup hasn’t thickened sufficiently, you can simmer it uncovered for an additional 10-15 minutes to allow more liquid to evaporate. Alternatively, create a slurry by whisking 1 tablespoon of cornstarch or arrowroot powder with 2 tablespoons of cold water, then stir it into the simmering soup and cook for 1-2 minutes until thickened.
• Soup is too thick: If the soup becomes too dense, thin it out by gradually stirring in more low-sodium vegetable broth or water, a quarter cup at a time, until your desired consistency is reached.
• Flavor is bland: Ensure you’ve used a good quality red curry paste, as this is a primary flavor component. Taste and adjust salt if needed. A squeeze of fresh lime juice at the end can also brighten the flavors significantly.
• Almond butter is clumpy: Ensure the almond butter is well-stirred before measuring. If it’s separated, whisk it vigorously before adding it to the soup. Adding it off the direct heat and stirring until smooth helps prevent clumping.

Substitutions

• Coconut Oil: Olive oil or avocado oil can be used instead of virgin coconut oil. The flavor profile might shift slightly, but the cooking function remains the same.
• Almond Butter: Cashew butter or tahini (sesame paste) are excellent alternatives for achieving creaminess. Cashew butter will yield a very similar neutral creaminess, while tahini will introduce a distinct nutty, slightly earthy flavor.
• Vegetable Broth: Chicken broth can be used for a non-vegetarian version. For a richer flavor, consider using a mushroom broth. Ensure any broth used is low-sodium to control the overall saltiness.
• Red Curry Paste: Different brands of red curry paste vary in spice level and flavor. If you find yours too mild, you can add a pinch of cayenne pepper or a small amount of sriracha. For a milder soup, use less paste or look for a ‘mild’ variety.

Pro tips

• For an even richer flavor, use full-fat coconut milk instead of broth.
• Adjust the red curry paste amount to your spice preference.
• Garnish with toasted sesame seeds or chili flakes for extra texture and heat.

Enjoy this delightful Thai soup! It’s a perfect way to warm up and savor incredible flavors.

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