Name: Creamy Thai Carrot Sweet Potato Soup Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: For Soup:; 1 tbsp coconut oil; 2 cups yellow onion; 2 cloves garlic; 1 tbsp minced fresh ginger; 2 tbsp red curry paste; 4 cups vegetable broth; ¼ cup raw almond butter or peanut butter; 3 cups diced peeled carrots; 3 cups diced peeled sweet potatoes; ½ tsp sea salt; black pepper; ¼ tsp Cayenne pepper; For Toppings:; fresh cilantro; fresh lime juice; For Roasted Tamari Almonds:; ½ cup raw almonds; 1 tbsp tamari

Indulge in the rich and creamy flavors of Thai cuisine with this delightful carrot and sweet potato soup. Combining the warmth of red curry paste with the smoothness of almond butter, this soup is an explosion of taste and texture. Perfect for a cozy night in or as a starter for an exotic dinner, this recipe brings the essence of Thailand to your kitchen.

Photos of Creamy Thai Carrot Sweet Potato Soup Recipe

When preparing this recipe, you might need to visit a well-stocked supermarket for some ingredients. Coconut oil and red curry paste are essential for authentic Thai flavor but may not be common in every pantry. Additionally, tamari is a gluten-free soy sauce alternative that adds a distinct umami taste. Ensure you have these on hand to achieve the best results.

Ingredients For Creamy Thai Carrot And Sweet Potato Soup

Coconut oil: Adds a rich, tropical essence to the soup, providing a silky texture and subtle sweetness.

Yellow onion: Offers a mild yet slightly sweet flavor that forms the base of the soup.

Garlic: Enhances the aroma and adds depth to the overall taste.

Fresh ginger: Introduces a zesty and spicy kick, balancing the sweetness of the vegetables.

Red curry paste: Brings authentic Thai flavors with its blend of spices and herbs.

Vegetable broth: Acts as the liquid base, providing a savory foundation for the soup.

Almond butter: Adds creaminess and a nutty richness to the soup.

Carrots: Provide natural sweetness and a vibrant orange color.

Sweet potatoes: Contribute a creamy texture and additional sweetness.

Sea salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a subtle heat and complexity.

Cayenne pepper: Introduces an extra layer of spiciness for those who love a bit of heat.

Cilantro: Adds freshness and a hint of citrusy flavor as a topping.

Lime juice: Provides a tangy burst of acidity to balance the richness of the soup.

Raw almonds: Used to make roasted tamari almonds, adding a crunchy texture and nutty flavor.

Tamari: A gluten-free soy sauce that adds umami depth to the roasted almonds.

One reader, Free Hanlon says:

This creamy Thai carrot and sweet potato soup is a delightful blend of flavors! The curry paste and ginger add a perfect kick, while the almond butter gives it a rich, smooth texture. Topped with fresh cilantro and a squeeze of lime, it's absolutely delicious and comforting.

Free Hanlon

Techniques Required

How to sauté: Heat the coconut oil in a pot and cook the onion, garlic, and ginger until the onion is translucent. How to whisk: Combine some of the broth with the almond butter in a small bowl until smooth. How to blend hot liquids: Carefully blend the hot soup in batches, ensuring not to overfill the blender and to avoid hot steam escaping. How to roast almonds: Toss raw almonds with tamari, spread them on a baking sheet, and roast until lightly golden.

How To Make Creamy Thai Carrot Sweet Potato Soup

A healthy and tasty soup that’ll sure to perk you up! This amazing sweet potato soup boasts Thai herbs which lends itself with the thick and savory soup!

Preparation: 25 minutes

Cooking: 20 minutes

Total: 45 minutes

Serves:

Ingredients

For Soup:

1tbspcoconut oil
2cupsyellow onionchopped
2clovesgarlicminced
1tbspminced fresh ginger
2tbspred curry paste
4cupsvegetable brothlow-sodium
¼cup raw almond butter or peanut butter
3cupsdiced peeled carrots
3cupsdiced peeled sweet potatoes
½tspsea saltfine-grain
black pepperfreshly ground
¼ tspcayenne pepper(optional)

For Toppings:

fresh cilantrominced
fresh lime juice

For Roasted Tamari Almonds:

½cupraw almondsfinely chopped
1 tbsptamarilow-sodium (or coconut aminos)

Instructions

Soup:

In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line).
Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth.
Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again.
Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.
Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.

Roasted Tamari Almonds:

Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy!

Tip: Alternatively, you can use an immersion blender and blend the soup directly in the pot. Leftovers can be stored in an airtight container at room temperature for a couple of weeks.

Nutrition

Calories: 2588.44kcal
Fat: 214.91g
Saturated Fat: 19.02g
Trans Fat: 0.02g
Monounsaturated Fat: 126.82g
Polyunsaturated Fat: 52.20g
Carbohydrates: 120.81g
Fiber: 52.65g
Sugar: 30.06g
Protein: 89.14g
Cholesterol: 0.74mg
Sodium: 2180.24mg
Calcium: 1375.25mg
Potassium: 3880.90mg
Iron: 16.54mg
Vitamin A: 1555.33µg
Vitamin C: 19.87mg

How to Save Time on Making This Soup

Prep ingredients ahead: Dice the carrots and sweet potatoes the night before to save time.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and ginger to cut down on prep time.

Batch cook: Make a double batch of the soup and freeze half for a quick meal later.

Blender efficiency: Use an immersion blender directly in the pot to save time on transferring and cleaning.

Quick toppings: Buy pre-roasted almonds and pre-chopped cilantro to speed up the topping process.

Substitute Ingredients For Creamy Thai Carrot Sweet Potato Soup Recipe

coconut oil - Substitute with olive oil: Olive oil provides a similar fat content and can handle the heat for sautéing.
yellow onion - Substitute with white onion: White onions have a similar flavor profile and texture.
garlic - Substitute with garlic powder: Use 1/4 teaspoon of garlic powder per clove for a similar taste.
minced fresh ginger - Substitute with ground ginger: Use 1/4 teaspoon of ground ginger per tablespoon of fresh ginger for a similar flavor.
red curry paste - Substitute with yellow curry paste: Yellow curry paste has a similar spice blend but may be slightly milder.
vegetable broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor if you are not strictly vegetarian.
raw almond butter - Substitute with sunflower seed butter: Sunflower seed butter has a similar creamy texture and nutty flavor.
peanut butter - Substitute with cashew butter: Cashew butter provides a similar creamy texture and mild nutty flavor.
diced peeled carrots - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when cooked.
diced peeled sweet potatoes - Substitute with yams: Yams have a similar sweetness and texture to sweet potatoes.
sea salt - Substitute with kosher salt: Kosher salt has a similar flavor and can be used in the same quantity.
black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.
cayenne pepper - Substitute with paprika: Paprika provides a milder heat and a similar color.
fresh cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor without the strong taste of cilantro.
fresh lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness.
raw almonds - Substitute with raw cashews: Raw cashews have a similar texture and can be roasted similarly.
tamari - Substitute with soy sauce: Soy sauce provides a similar umami flavor and can be used in the same quantity.

Best Way to Present This Thai-Inspired Soup

Serve in elegant bowls: Choose sleek, white porcelain bowls to let the vibrant orange hue of the carrot and sweet potato soup stand out.
Garnish with fresh herbs: Top each bowl with a sprinkle of finely minced cilantro to add a burst of color and a fresh, aromatic touch.
Add a citrus twist: Just before serving, squeeze a wedge of lime juice over the soup to enhance its flavors with a zesty brightness.
Incorporate texture: Scatter a handful of roasted tamari almonds on top for a delightful crunch that contrasts with the creamy soup.
Drizzle with coconut milk: Add a delicate swirl of coconut milk on the surface of the soup for an elegant finish and an extra layer of creaminess.
Use microgreens: Place a small tuft of microgreens in the center of the bowl to elevate the presentation and add a touch of sophistication.
Serve with artisan bread: Accompany the soup with a slice of toasted artisan bread on the side, brushed with coconut oil and lightly sprinkled with sea salt.
Highlight the spices: Dust a tiny pinch of cayenne pepper around the edge of the bowl to hint at the soup's subtle heat and add a pop of color.
Create a balanced composition: Arrange the elements thoughtfully, ensuring that each bowl has a balanced distribution of garnishes for a visually appealing presentation.
Use a warm serving tray: Present the bowls on a warm serving tray to maintain the soup's temperature and provide a cohesive, polished look.

Best Tools for This Creamy Soup Recipe

Large pot: Used for cooking the soup ingredients together and simmering them until tender.
Coconut oil: For sautéing the onion, garlic, and ginger to build the soup's base flavor.
Blender: Essential for blending the soup to a smooth, creamy consistency.
Ladle: Useful for transferring the hot soup from the pot to the blender safely.
Knife: Needed for dicing the onions, carrots, and sweet potatoes.
Cutting board: Provides a safe surface for chopping vegetables.
Measuring cups: For accurately measuring the vegetable broth, almond butter, and other ingredients.
Measuring spoons: For precise measurement of spices and curry paste.
Wooden spoon: Ideal for stirring the soup and ensuring all ingredients are well combined.
Small bowl: Used to whisk together some of the broth with the almond butter.
Baking sheet: Needed for roasting the tamari almonds.
Parchment paper: To line the baking sheet and prevent the almonds from sticking.
Oven: For roasting the tamari almonds to a golden perfection.
Spoon: For scraping the roasted almonds off the parchment paper once they have cooled.
Serving bowls: For ladling the finished soup into and serving.
Cilantro: Fresh herb for garnishing the soup.
Lime: For squeezing fresh juice over the soup before serving.

How to Store/Freeze This Thai Soup

Refrigerating the Soup:
- Allow the soup to cool to room temperature. This prevents condensation and keeps the soup from becoming watery.
- Transfer the creamy thai carrot and sweet potato soup into an airtight container. Glass containers are ideal as they don't absorb odors.
- Store the container in the refrigerator. The soup will stay fresh for up to a week.
Freezing the Soup:
- Once the soup has cooled completely, pour it into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top as the soup will expand when frozen.
- Label the containers or bags with the date and name of the soup. This helps you keep track of how long it has been stored.
- Lay the bags flat in the freezer to save space and ensure even freezing. The soup can be frozen for 1 to 2 months.
Thawing the Soup:
- When ready to enjoy, transfer the frozen soup to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the soup's creamy texture.
- For a quicker method, place the sealed container or bag in a bowl of cold water. Change the water every 30 minutes until the soup is thawed.
Reheating the Soup:
- Pour the thawed soup into a pot and reheat over medium heat. Stir occasionally to ensure even heating.
- If the soup is too thick, add a splash of vegetable broth or water to reach your desired consistency.
- Taste and adjust the seasoning if necessary. Sometimes, frozen soups may need a touch more salt or spices to bring back their full flavor.
Tips for Best Results:
- Avoid freezing the soup with the cilantro and lime juice toppings. Add these fresh when serving for the best flavor and texture.
- If you plan to freeze the soup, consider undercooking the carrots and sweet potatoes slightly. They will finish cooking when you reheat the soup, preventing them from becoming too mushy.
- For added convenience, freeze the soup in individual portions. This makes it easy to grab a single serving without having to thaw the entire batch.

How to Reheat Leftovers

To reheat your leftover creamy Thai carrot and sweet potato soup, follow these methods to ensure it retains its delicious flavor and creamy texture:

Stovetop Method:
- Pour the soup into a saucepan or pot.
- Heat over medium-low heat, stirring occasionally to prevent sticking and ensure even heating.
- If the soup is too thick, add a splash of vegetable broth or water to reach your desired consistency.
- Once the soup is heated through, taste and adjust the seasoning if necessary. A pinch of salt or a squeeze of lime juice can refresh the flavors.
Microwave Method:
- Transfer the soup to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or plate to prevent splatters.
- Heat on high for 1-2 minutes, then stir the soup.
- Continue heating in 30-second intervals, stirring between each, until the soup is hot throughout.
- Be cautious when removing the bowl from the microwave, as it may be hot.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Pour the soup into an oven-safe dish or casserole.
- Cover the dish with aluminum foil to prevent the soup from drying out.
- Heat in the oven for about 20-30 minutes, or until the soup is thoroughly heated.
- Stir the soup halfway through the heating process to ensure even warming.
Slow Cooker Method:
- Pour the soup into your slow cooker.
- Set the slow cooker to the low setting.
- Heat for 1-2 hours, stirring occasionally, until the soup is hot.
- This method is perfect if you want to reheat the soup slowly and keep it warm for an extended period.
Double Boiler Method:
- Fill a large pot with a few inches of water and bring it to a simmer.
- Place the soup in a heatproof bowl that fits snugly over the pot without touching the water.
- Stir the soup occasionally as it heats gently from the steam.
- This method helps to reheat the soup evenly and prevents it from scorching.

Tips for Enhancing Reheated Soup:
- Add a fresh squeeze of lime juice and a sprinkle of cilantro to brighten the flavors.
- If the soup has thickened too much, thin it out with a bit of vegetable broth or coconut milk.
- For a bit of crunch, top with freshly roasted tamari almonds just before serving.

Random Fact About This Recipe

A random fact about this recipe is that coconut oil not only adds a rich flavor to the soup, but it also contains medium-chain triglycerides (MCTs) which can provide a quick source of energy and may help with weight management.

Is This Recipe Economical for Home Cooking?

Analyzing the cost-effectiveness of this creamy Thai carrot and sweet potato soup recipe, we find it quite budget-friendly. The primary ingredients like carrots, sweet potatoes, and onions are inexpensive and readily available. Coconut oil, red curry paste, and almond butter might be slightly pricier but are used in small quantities. The roasted tamari almonds add a gourmet touch without breaking the bank. Overall, this recipe rates a solid 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people is around $15-$20 USD.

Creamy Thai Carrot and Sweet Potato Soup: Healthy or Unhealthy?

This creamy Thai carrot and sweet potato soup is a delightful blend of flavors and nutrients, making it a relatively healthy choice. The use of coconut oil, fresh vegetables, and spices provides a rich source of vitamins, minerals, and antioxidants. The almond or peanut butter adds healthy fats and protein, while the vegetable broth keeps it light and low in calories.

However, there are a few considerations. The soup contains a fair amount of sodium from the tamari and vegetable broth, which could be a concern for those watching their salt intake. Additionally, the use of coconut oil, while providing healthy fats, is high in saturated fats.

Use low-sodium vegetable broth to reduce the overall sodium content.
Replace coconut oil with olive oil for a healthier fat profile.
Add more vegetables like spinach or kale to increase fiber and nutrient density.
Use natural peanut butter without added sugars or oils.
Consider reducing the amount of almond or peanut butter to lower calorie content.
Serve with a side of whole-grain bread for added fiber and to make it a more balanced meal.

Editor's Thoughts on This Thai Carrot and Sweet Potato Soup

This creamy Thai carrot and sweet potato soup is a delightful fusion of flavors and textures. The coconut oil, ginger, and red curry paste provide a fragrant base, while the almond butter adds a rich, nutty depth. The carrots and sweet potatoes offer natural sweetness, balanced by the subtle heat of cayenne pepper. Topping with fresh cilantro and lime juice adds a refreshing finish. The roasted tamari almonds introduce a satisfying crunch, enhancing the overall experience. This recipe is both comforting and exotic, perfect for a cozy meal or an impressive starter.

Enhance Your Creamy Thai Carrot Sweet Potato Soup Recipe with These Unique Side Dishes:

Mango Sticky Rice: Imagine pairing the creamy Thai carrot and sweet potato soup with a delightful dessert of Mango Sticky Rice. The sweet, juicy mango complements the savory and spicy notes of the soup, creating a harmonious balance of flavors that will transport your taste buds straight to Thailand.

Thai Basil Chicken: For a heartier meal, serve the soup alongside Thai Basil Chicken. The aromatic basil and tender chicken pieces, cooked in a savory sauce, provide a wonderful contrast to the creamy texture of the soup. This combination will make your dining experience feel like a gourmet Thai feast.

Papaya Salad: Add a refreshing touch to your meal with a vibrant Papaya Salad. The crisp, tangy green papaya, mixed with cherry tomatoes, peanuts, and a zesty lime dressing, offers a delightful crunch and a burst of flavors that perfectly complement the rich, creamy soup.

Coconut Jasmine Rice: Enhance the tropical vibes of your meal by serving the soup with Coconut Jasmine Rice. The fragrant jasmine rice, cooked with creamy coconut milk, adds a subtle sweetness and a fluffy texture that pairs beautifully with the soup's bold flavors.

Spring Rolls: For a light and crispy side, consider Spring Rolls. These delightful rolls, filled with fresh vegetables and herbs, provide a refreshing crunch that contrasts wonderfully with the smooth, creamy soup. Dip them in a tangy peanut sauce for an extra layer of flavor.

Other Alternative Recipes Similar to This Soup

Spicy Thai Pumpkin Soup: Dive into a bowl of this rich and creamy soup that combines the earthy sweetness of pumpkin with the bold flavors of Thai spices. Perfect for a cozy night in, this dish is topped with fresh cilantro and a squeeze of lime for that extra zing.

Coconut Curry Butternut Squash Soup: Experience the velvety texture of butternut squash blended with creamy coconut milk and aromatic curry spices. This soup is a delightful balance of sweet and savory, garnished with toasted pumpkin seeds and a drizzle of coconut cream.

Ginger Carrot Soup: A vibrant and refreshing soup that highlights the natural sweetness of carrots paired with the zing of fresh ginger. This dish is perfect for a light lunch or a starter, topped with a dollop of Greek yogurt and a sprinkle of chives.

Sweet Potato and Red Lentil Soup: A hearty and nutritious soup that combines the creamy texture of sweet potatoes with protein-packed red lentils. Infused with warm spices and a hint of coconut milk, this dish is both comforting and satisfying.

Thai Coconut Chicken Soup: Indulge in this flavorful soup that features tender pieces of chicken simmered in a fragrant coconut broth with lemongrass, kaffir lime leaves, and galangal. Garnished with fresh cilantro and a squeeze of lime, this dish is a true taste of Thailand.

Suggested Appetizers and Desserts for This Soup

Appetizers:

Stuffed Mushrooms: Delight your guests with these Stuffed Mushrooms. Begin by selecting large, firm mushrooms and remove the stems. Create a savory filling using cream cheese, garlic, and herbs. Add a touch of parmesan for extra flavor. Bake until golden and bubbly, and garnish with fresh parsley. These bite-sized treats are perfect for any gathering.

Bruschetta: Transport your taste buds to Italy with this classic Bruschetta. Start with slices of toasted baguette and top them with a mixture of diced tomatoes, basil, and garlic. Drizzle with extra virgin olive oil and a splash of balsamic vinegar. Finish with a sprinkle of sea salt and freshly cracked black pepper. This appetizer is a fresh and vibrant way to start any meal.

Desserts:

Mango Sticky Rice: Indulge in the exotic flavors of mango sticky rice. This delightful treat combines the creamy texture of coconut milk with the natural sweetness of ripe mangoes. The glutinous rice is cooked to perfection, absorbing the rich coconut essence. Garnish with toasted sesame seeds for a nutty crunch and a drizzle of palm sugar syrup to elevate the sweetness. Serve warm or chilled, and let the tropical flavors transport you to a sunny paradise.

Thai Tea Ice Cream: Experience the unique taste of Thai tea ice cream, a fusion of traditional Thai tea and creamy ice cream. The bold flavors of black tea and spices are perfectly balanced with the sweetness of condensed milk. Churned to a smooth and velvety texture, this dessert is a refreshing way to end your meal. Add a sprinkle of crushed peanuts or a dollop of whipped cream for an extra layer of indulgence. Enjoy this frozen delight on a hot day or as a special treat after dinner.

Why trust this Creamy Thai Carrot Sweet Potato Soup Recipe:

This recipe combines the rich flavors of coconut oil, red curry paste, and fresh ginger to create a deliciously creamy soup. The blend of carrots and sweet potatoes offers a nutritious base, while the addition of almond butter provides a unique, nutty depth. Topped with fresh cilantro and a squeeze of lime juice, this soup is both refreshing and satisfying. The roasted tamari almonds add a delightful crunch, making it a well-rounded dish. Trust this recipe for its balance of flavors and wholesome ingredients.

Share your thoughts on the Creamy Thai Carrot Sweet Potato Soup recipe in the Recipe Sharing forum section. Let's discuss any tweaks or variations you've tried!

FAQ:

How can I make this soup spicier?

If you want to kick up the heat, you can add more red curry paste or a bit more cayenne pepper. Just be sure to taste as you go so you don't overdo it.

Can I use a different nut butter instead of almond or peanut butter?

Absolutely! You can use cashew butter or even sunflower seed butter if you need a nut-free option. It will slightly change the flavor but still be delicious.

How do I store leftovers?

You can keep the soup in the fridge for up to a week. If you want to store it longer, it freezes well for 1 to 2 months. Just make sure to let it cool completely before transferring it to airtight containers.

Can I use a hand blender instead of a regular blender?

Yes, you can use an immersion blender directly in the pot. It might not get as smooth as a regular blender, but it will still be tasty and save you from transferring hot soup.

What can I use instead of tamari for the roasted almonds?

If you don't have tamari, you can use soy sauce or coconut aminos. Both will give you that savory, umami flavor.