Easy Thai Sweet Potato Carrot Soup recipe. This creamy vegan soup is the perfect quick and simple weeknight meal idea.
Finally, a day where we can stand not blasting the air conditioning all day long!
It has been HOT in Chicago lately! Nights have been super unpleasant, and we have fans running all day and night. But today we had a break from the heat.
Time to make the most of it with some Thai Sweet Potato Carrot Soup.
What do you need to make this Thai Sweet Potato Carrot Soup?
Soup is always my comfort food. And with soup this easy to make, if I might even make it during hot days too.
Seriously. All you need is:
- olive oil
- onions
- garlic
- ginger
- curry paste
- hot sauce
- sweet potatoes
- carrots
- vegetable broth
- coconut milk
- salt and pepper
- your desired toppings (optional)
That is it!!
So this recipe is basically using all of my pantry essentials. I always have all of these ingredients on hand, so that makes it so much easier to whip up this recipe on a busy weeknight. Plus it is ready in 35 minutes, so it isn’t a huge time commitment either.
Typically when I am craving sweet potato soup, I opt for my Instant Pot Sweet Potato Soup or my Sweet Potato Cauliflower Soup. But I think this one is going to be added to my regular rotation quite soon.
But I understand if you don’t want to make soup during the hot months of the summer. I think I might be one of the crazy ones who loves hot soup all year round. If that’s you, then I highly recommend you bookmark this recipe. Save it for fall. Don’t be surprised if, come fall, I start making this recipe on the daily. It is that good.
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Thai Sweet Potato Carrot Soup
Ingredients
- 1 Tbsp olive oil
- 1 medium onion diced
- 1 clove garlic minced
- 2 tsp ginger grated
- 2 Tbsp green curry paste
- 2 tsp hot sauce
- 3 medium sweet potatoes peeled and diced
- 1 large carrot, peeled and diced
- 3 cups vegetable broth
- 1 cup coconut milk
- salt and pepper to taste
Toppings
- lime wedges
- cilantro
- unsweetened shredded coconut
- cashews
Instructions
- In a large saucepan, heat the oil over medium high heat. Cook for 3-4 minutes. Add in the garlic, ginger, green curry paste and hot sauce. Cook for an additional 2 minutes.
- Mix in the sweet potatoes, carrots and vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low and allow to simmer for around 20--25 minutes, or until vegetables are tender.
- Remove from heat and use an immersion blender (or ladle soup in a blender to blend until smooth) to puree. Mix in the coconut milk and season with salt and pepper.
- Ladle into bowls and top with desired toppings.
Nutrition
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The weather has been so odd here this summer – barely a HOT day unlike it Chicago – it barely made it to 80 today, which makes it perfect weather for this tasty soup! YUM!
Yes!! Love soup weather 🙂
This sounds like an amazing summer time soup to keep on rotation. I can not wait to try it.
Let me know if you give it a try!
This soup was so delicious and very yummy! We love the combination of sweet potato and carrots especially with a kick to it! Definitely making this comforting soup again!
I am so glad you liked it Beth 🙂
Oh boy this soup looks delicious! There is so much flavour in there and I love the cashews on top also. Can’t wait to try it! Thanks
The cashews add that perfect crunch 😉 Thanks!
I haven’t tried this before but I think I’m gonna like it. I love Thai food! Thank you for sharing this soup it really is easy to make.
So easy to make! Thanks Maria 🙂