Thai Sweet Potato and Carrot Soup

I know you totally saw this coming. As if I could go longer than three weeks without posting a Thai recipe, right?

Thai Sweet Potato and Carrot Soup Recipe - a hearty and delicious soup in under 30 minutes!

I suppose this doesn’t really count because it isn’t a “traditional” Thai recipe so much as it is a recipe I’ve doctored up with Thai flavors. Either way, any time I can throw together fish sauce + lime juice + cilantro in a recipe, I’m going to be a very happy camper.

Thai Sweet Potato and Carrot Soup Recipe - a hearty and delicious soup in under 30 minutes!

Oh, and I can’t forget about the curry + peanuts + coconut milk. Some of my very favorite things in the whole wide world.

Thai Sweet Potato and Carrot Soup Recipe - a hearty and delicious soup in under 30 minutes!

This recipe is super quick and easy, but it tastes like something you simmered on the stove all day long.

I love making soups this time of year because it takes very little energy from the stove (so the house doesn’t heat up) and very little energy from me (so I don’t heat up).

The creamy texture spiked with bits of spice and hints of cool lime juice hit the spot every time!

Thai Sweet Potato and Carrot Soup Recipe - a hearty and delicious soup in under 30 minutes!

The easiest way to make this soup is to use a heavy-duty enameled cast iron Dutch oven (I love this one from Lodge
because it’s so reasonably priced), which will hold up to any abuse from your immersion blender. If you don’t have an immersion blender, you can just use your regular old blender-blender to puree the soup.

Thai Sweet Potato and Carrot Soup

If you like this recipe, you should check out this board on Pinterest for more inspiration!

Follow Anetta | The Wanderlust Kitchen’s board Asian & Indian on Pinterest.

Here’s Your Recipe!

Thai Sweet Potato and Carrot Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
For the Soup
  • 3 tablespoons coconut oil (or substitute olive oil)
  • 1 medium yellow onion, peeled and chopped
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger (or 1 teaspoon ground dry ginger)
  • 6 garlic cloves, peeled and minced
  • 1 large sweet potato, peeled and diced
  • 1½ pounds carrots, peeled and diced
  • 1 quart low-sodium vegetable or chicken broth
  • 1 (14.5 oz) can coconut milk
  • 2 tablespoons fish sauce (optional - salt to taste for vegetarian)
  • 1 teaspoon ground black pepper
For Garnish
  • 1 lime cut into wedges
  • 1 cup roasted peanuts, chopped
  • ½ cup cilantro, roughly chopped
Instructions
  1. Heat the oil in a large Dutch oven over medium heat. Add onions and saute for 3 minutes. Add the ginger, garlic, and curry paste, then saute another 2 minutes.
  2. Add the diced sweet potatoes, diced carrots, and broth. Cover the pot, reduce the heat to low, and simmer 15 or until the vegetables are tender.
  3. Puree the soup with an immersion blender, leaving a few chunks if desired. Alternatively, transfer small portions to a counter-top blender and puree in batches, being careful not to let the steam blow the top off the blender. Return soup to Dutch oven.
  4. Stir in the coconut milk, fish sauce, and black pepper.
  5. Serve garnished with lime wedges, peanuts, and cilantro.

 

Comments

  1. says

    All my favorite ingredients in one dish. Couple that with the short cook and prep time and voila! The perfect dinner for a week night. Thank you.

  2. Denise says

    Read this comment — MAKE THIS!!! It is sooooo good! I had a blast making it (love reasons to use my immersion blender) and omg now it’s gone and I am already craving it!

  3. says

    I’m not a huge fan of soup, I eat it maybe four of five times a year. But I have to say, this looks lovely, I think I will ask my wife to make this for dinner. :)

  4. Hillary says

    I just have to comment that this has become my FAVORITE soup. I’ve probably made it an upwards of 5 times now. It is so simple to make and super forgiving depending on how many sweet potatoes and carrots I have on hand. Thank you for sharing!

  5. Jacqueline says

    One word, AWESOME ! Just made this for lunch. My husband and son loved it. Can’t wait to make it for the rest of my children and family

  6. Tish says

    This is so incredibly delicious, I cannot stand it! Made it for dinner last night. I started eating vegan almost 3 weeks ago and am eagerly seeking new things to eat because our repertoire has been pretty meat and poultry focused. I forgot the peanuts crushed on top, which gave me an excuse for a second helping, and it was EVEN MORE DELICIOUS. I woke up in the middle of the night and while trying to fall back to sleep, I realized I could bring the leftovers for lunch today, and that just gave me a huge smile – in the dark, in the middle of the night! Thank you

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