Thai Sweet Potato and Carrot Soup - A Thai-inspired soup that is incredibly light, healthy, hearty and cozy! It is so easy to make using baby carrots, sweet potatoes, lite coconut milk and lime juice. It is packed with SO MUCH FLAVOR!

A Thai-inspired soup that is incredibly light, healthy, hearty and cozy! It is so easy to make using baby carrots, sweet potatoes, lite coconut milk and lime juice. It is packed with SO MUCH FLAVOR!

Thai Sweet Potato and Carrot Soup - A Thai-inspired soup that is incredibly light, healthy, hearty and cozy! It is so easy to make using baby carrots, sweet potatoes, lite coconut milk and lime juice. It is packed with SO MUCH FLAVOR!

Greetings from Phuket!

We are at our last stop here in Thailand, and I have had my fair share of pad thai, green curry, spring rolls and tom yum soup.

I think I’ve had enough Thai food for a lifetime.

But.

I can still have Thai-inspired dishes, right?

Thai Sweet Potato and Carrot Soup - A Thai-inspired soup that is incredibly light, healthy, hearty and cozy! It is so easy to make using baby carrots, sweet potatoes, lite coconut milk and lime juice. It is packed with SO MUCH FLAVOR!

Because that’s what that is.

A cozy sweet potato and carrot soup with all the fun Thai flavors of lite coconut milk, zesty lemon juice and fresh cilantro leaves.

I also love the use of baby carrots here so you don’t have to spend time peeling and dicing.

Ain’t nobody got time for that.

Plus, with the immersion blender, the soup comes out perfectly smooth and velvety without lifting a finger!

Thai Sweet Potato and Carrot Soup

A Thai-inspired soup that is incredibly light, healthy, hearty and cozy! It is so easy to make using baby carrots, sweet potatoes, lite coconut milk and lime juice. It is packed with SO MUCH FLAVOR!

15 minutes35 minutes

Ingredients:

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, crushed
  • 1 sweet onion, chopped
  • 1 (3/4-inch) piece ginger, peeled and sliced
  • 2 tablespoons red curry paste, or more, to taste
  • 1 pound baby carrots
  • 2 sweet potatoes, peeled and chopped
  • 3 cups chicken stock
  • 1 (13.5-ounce) can lite coconut milk
  • Kosher salt and freshly ground black pepper
  • 1/3 cup fresh cilantro leaves
  • 1/4 cup packed fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons crushed peanuts

Directions:

  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in ginger and curry paste until fragrant, about 1 minute.
  2. Stir in carrots, sweet potatoes, stock and coconut milk; season with salt and pepper, to taste.
  3. Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes.
  4. Remove from heat. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. Puree with an immersion blender until desired consistency is reached.
  5. Serve immediately, garnished with peanuts, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 173.0 Calories from Fat 81
% Daily Value*
Total Fat 9.0g 14%
Saturated Fat 5.0g 25%
Trans Fat 0g
Cholesterol 11.0mg 4%
Sodium 906.0mg 38%
Total Carbohydrate 21.0g 7%
Dietary Fiber 0g 0%
Sugars 5.0g
Protein 1.0g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.