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?
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
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
- ⅓ cup fresh cilantro leaves
- ¼ cup packed fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons crushed peanuts
Instructions
- 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.
- Stir in carrots, sweet potatoes, stock and coconut milk; season with salt and pepper, to taste.
- Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes.
- 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.
- Serve immediately, garnished with peanuts, if desired.
Did you make this recipe?
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I made this tonight and all I have to say is Yum! I will be making this again.
Do you put the cilantro and basil leaves in whole or chop them up? Thanks
Thank you so very much for THIS recipe:) Found this a while back and have now made it many times. At the top of my recipe list 100%
Made this today and it’s so good! My house smells amazing. I doubled the recipe except just added three TBSP of red curry paste instead of two (which recipe calls for as written). You can always add more if you like it spicy. This was perfect for our taste. This made a lot.
I will freeze some for later. This is a keeper.
Amazing flavour this is going to be a favourite thank you
Made this today for lunch and it was delicious! The lime juice adds a great flavor.
Excellent
Just wanted to say this recipe was amazing. I thoroughly enjoyed it. As well as several family and friends that I shared the soup with. They kept saying how delicious it was. Thanks so much for the recipes. I also made the recipe that is like Pad Thai, but I used more like an angel hair rice noodle. It came out fantastic. Will be excited to try other recipes as well. I love the fresh herby taste of Thai food. Thanks for your generosity in sharing these recipes!
Great recipe. Will use again for sure.
Delicious! Will be adding this soup to our regular weeknight rotation. So good – a must try!
Hi . Can you please tell me how many mls are in a serving size
Thank you
The soup was wonderful, great on a chilly fall day. I found the recipe easy to follow and will definitely be making this again.
This was delicious. I substituted almond milk for the coconut milk and it was perfect. Great flavor
Just love this recipe – it’s a regular so we buy carrots and sweet potatoes by the big bag full!
Wow! This was such an easy and delicious soup that was a big hit with my small family.
This was excellent. My husband loved it too. I didn’t have curry paste so I substituted 1 tsp. of curry powder. Otherwise I made as the recipe specified. We have enough for another meal. Yum.
So easy…and it was delicious…I had some left over sweet potatoes and needed to use them up…couldn’t get coriander sadly but i used basil and a bit of fresh mint and it was pretty good!…made my own red curry paste and full fat coconut milk as that is what was in the cupboard.. Will def. make this again but try to get plenty of coriander as I am sure that will improve it.
This soup was delicious. We used a blender instead of an immersion blender and it worked out perfectly. So yummy, will definitely make again.
Yum!!
Hi. Can you tell me if the basil is normal or thai basil?
The recipe calls for fresh basil, not Thai basil. 🙂
Thank you