Creamy Sweet Potato and Carrot Soup with a hint of Thai spice is perfect winter comfort food. If you need a quick and nutritious meal to warm you up then this is it. Best served with some toasted peanuts and warm flatbread, this is one of my favourite cosy winter lunches.
I will never get tired of talking about what a great meal soup is. Cosy, comforting and filling while also being typically packed with nutritious veg, soup is almost always quick and convenient too! This easy spiced sweet potato soup can be whipped up in about 30 minutes. And it freezes really well so you can keep a serving handy for an emergency meal.
I love blended soups as they are so rich, creamy and comforting without the need for heavy cream or butter. If you like this style of soup too then be sure to try my Cream of Vegetable Soup and Butternut Squash and Carrot Soup.
Red Thai Sweet Potato Soup
I love the subtle spice from the red curry paste in this recipe. Spice levels will depend slightly on the brand of paste used, but you can alter to suit your tastes and use more curry paste if you want a spicier soup.
You can also add some extra heat to the soup by adding sliced red chillies when cooking the onion, or sprinkle on some red pepper flakes to serve.
Ingredients
The full list of ingredients with quantities is included in the recipe card at the bottom of the post.
Sweet Potato – peeled and cut into chunks, roughly about ½ an inch.
Carrots – you can peel them or leave unpeeled, whatever you prefer. Try to cut them a similar size to the sweet potato so everything cooks evenly.
Vegetable Stock – or use chicken stock if you prefer. I use two cubes with 750ml hot water, or you can use 3 tsp bouillon powder.
Red Thai Curry Paste – Stick to your favourite brand if you have one. I would recommend Mae Ploy red curry paste which is pretty easily available. If you need the soup to be vegan then make sure you use a vegan curry paste as some will contain shrimp. Red curry paste can vary in terms of spice so if you are using a new paste or don’t like it too spicy you can always start with just one tablespoon and adjust to your taste.
Coconut Milk – I use full fat but you can use light coconut milk if preferred.
Peanut Butter – optional, but peanut butter really gives this soup that extra kick of flavour. I love to use a high quality, palm-oil free peanut butter made from hi-oleic peanuts like Pip and Nut.
Equipment
Large pot or Dutch Oven – Something with a lid to cover the soup when simmering.
Stick Blender – I find a stick or immersion blender so much more convenient than a jug blender, as you can blend the soup right in the pot. With a jug blender the soup needs to be blended in batches and should be cooled first otherwise you will have issues with steam.
Vegetable Peeler – Sweet potatoes need to be peeled but you can leave the carrots unpeeled.
You will also need a sharp knife, chopping board and a wooden spoon or spatula.
Serving
I love to serve carrot sweet potato soup with warm herby flatbread or a crusty roll. It goes very nicely with some crisp crackers too.
I recommend toping Thai sweet potato soup with some toasted peanuts. Toast them in a dry pan over a medium high heat for a few minutes until starting to golden. You could top with toasted almonds, cashews or sunflowers seeds/pepitas instead.
Thai Sweet Potato soup is vegan as long as the curry paste and stock used is vegan.
Storing
Thai Sweet Potato and Carrot soup will store in the fridge for 3 days.
Freeze soup in an airtight container for up to 3 months – I like to freeze in single portions for an easy emergency dinner.
Reheat sweet potato soup on the stove or in the microwave until piping hot.
More Easy Soup Recipes:
- Three Bean Soup
- Butternut Squash and Harissa Soup
- Roasted Tomato and Pepper Soup
- Leek, Kale and White Bean Soup
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Thai Sweet Potato and Carrot Soup
Equipment
- Spatula or wooden spoon
Ingredients
- 500 grams sweet potato - (1lb) cut in ½ inch chunks
- 300 grams carrots - (about 4 large carrots) cut in ½ inch chunks
- 1 onion - diced
- 2 tbsp red Thai curry paste
- 400 ml tin coconut milk - (14oz can)
- 750 ml vegetable stock - 3 cups
- 2 tbsp creamy peanut butter
- ¼ tsp salt - plus more to taste
- Toasted peanuts for topping - optional
Instructions
- Heat the oil in a large pot or Dutch oven over a medium to high heat. Add the onion and salt and cook for 4-5 minutes until softening, then stir in the curry paste. Cook for another 2-3 minutes to ‘toast’ the paste and let the flavour bloom.
- Stir in the carrots and sweet potato then pour in the stock and coconut milk. Str well.
- Bring to a slow boil then pop a lid on, turn the heat down and simmer for 20 minutes or until the sweet potato and carrot are nice and soft.
- Add the peanut butter and stir well so it melts into the liquid.
- Blend the soup using either a stick blender or by transferring to a blender in batches. Add additional salt to taste if desired.
- Garnish with toasted peanuts and coriander to serve.
Nutrition
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