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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Delicious! Halved the curry paste as our brand is very hot. Used full fat coconut milk as that’s what we had in the cupboard.
Sounds great! Happy to hear you liked it.
This recipe is banging!!!! Thank you for sharing
Made this today for lunch and it was delicious! The lime juice adds a great flavor.
We made this tonight and it is amazing! All the flavors and creaminess ofna traditional Thai curry. Thank you!
Can you comment on caloric intake
Hi Mary, the nutrition label is added below 🙂
Delicious. I followed basic recipe. But had a piece of pumpkin that needed to be used this just added to flavour etc. All happy.
Also a good healthy weight watchers soup. Made a pot and took it to share for lunch on winter meeting day. 100% approval. For taste, food value, slimmers delight recipe.
Two of my favorite things, sweetpotatoes and carrots. Also, it’s healthy. Yummy!
What can I use to substitute red curry? I don’t want to make it spicy so my kids can eat it
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
You can always put a less spicier brand of curry in it (spiciness varies greatly among the brands) or just 1 spoon instead of two. You can leave it out completly and just season with salt and pepper but it’ll taste less thai…
Sweet potatoes can vary greatly in size. How many cups or pounds do I need? Thanks.
I recommend using medium sweet potatoes. 1 pound of sweet potatoes equals to about three medium sweet potatoes. Hope that helps!
Hey Chungah, this recipe looks delicious! Combination of Sweet potato and carrot sounds something special.I am gonna try at home. Thanks for the recipe!