Name: Creamy Thai Carrot Sweet Potato Soup - Pure Comfort!
Prep time: 45 min
Total time: 45 min
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)

This creamy thai soup uses carrots and sweet potatoes for a rich, velvety texture with a hint of spice. It’s simple to prepare and makes a comforting meal.

⏱ Time: 45 min

👥 Servings: 6-8

📊 Level: Easy

🥗 10 ingredients

Creamy Thai Carrot Sweet Potato Soup – Pure Comfort!

This creamy Thai carrot sweet potato soup is the ultimate comfort food, delivering a rich and velvety texture with a hint of exotic spice. It’s surprisingly easy to prepare, making it perfect for a weeknight dinner or a cozy weekend meal. Packed with wholesome ingredients like sweet potatoes, carrots, and warming Thai-inspired spices, this soup is as nutritious as it is delicious. The addition of almond butter creates an incredibly smooth and luxurious mouthfeel, transforming simple vegetables i

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Prep Time 45

Total Time 45

Servings: 8

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

Melt the virgin coconut oil in a large pot over medium heat.
Add the sweet onion, garlic, and fresh ginger. Sauté for 5-6 minutes until the onion is translucent.
Stir in the red curry paste and cook for 1 minute until fragrant.
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.
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.
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.
Return the soup to the pot. Season with additional salt if needed. Thin with more broth if you prefer a soupier consistency. Reheat gently.
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.