Thai Carrot Sweet Potato Soup

Thai Carrot Sweet Potato Soup made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter.

It’s jarring when things that used to feel easy start to feel hard. 

Maybe it’s physical challenges, maybe it’s maintaining relationships, maybe it’s your routine. 

If I’m being honest, a lot of things feel hard for me personally, right now.

Every morning I snooze my alarm, wishing for *just 5 more minutes* of sleep. 

I struggle on the indoor climbing wall doing climbs that normally would be within my grade. 

Meeting up with friends feels like an epic adventure, one that I would rather embark on in pajamas, please. 

I’m ready for warmer weather, longer days, and lightness. 

Right now, I’m in a self-imposed crunch time; sticking to a routine, chasing dreams, and marking off action items. 

Luckily, when everything else feels hard, this Thai Carrot Sweet Potato Soup feels easy. 

It also tastes amazing and every warm spoonful is like a comforting embrace. 

This Thai Carrot Sweet Potato Soup is made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter.

What You Need to Make Thai Carrot Sweet Potato Soup

M isn’t a big sweet potato lover, but he *loves* this soup.

That’s because carrots and sweet potatoes create a new creamy character profile when combined and puréed into this soup. 

Here’s what you need:

• refined coconut oil 
• white onion
• garlic powder 
• yellow curry paste
• carrots
• sweet potatoes
• low-sodium vegetable broth
• black pepper 
• sunflower seed butter or almond butter

That’s it!

How to Make Thai Carrot Sweet Potato Soup

Add the coconut oil to a large stockpot over medium heat.

Once it’s melted and warm, add in the diced onion and sauté them for ~5 minutes, until the onion is translucent and fragrant. 

Next, add in the garlic powder and curry paste and stir everything to combine.

Let the curry paste melt into the pan and become fragrant for ~1 before adding in the carrots, sweet potato, vegetable broth, and black pepper.

Increase the heat to high and bring the mixture to a boil over medium-high heat.

Once it’s boiling, reduce the heat, cover the pot with a lid, and let the mixture simmer for 15-20 minutes.

The soup is done when the carrots and sweet potatoes are fork tender.

Stir in the sunflower seed butter or almond butter in the last few minutes of cooking and stir  to combine it into the soup. 

Transfer the soup to a blender and pop the top to ensure the steam has an exit.

Blend the soup on low, increasing the speed to medium-high until the soup is completely soup and creamy.

Return the soup to the pot, taste, and add additional salt and pepper to taste. 

Alternatively, you can use an immersion blender to blend this directly into the pot!

Toppings for Thai Carrot Sweet Potato Soup

For serving, here are the toppings I love:

• cilantro
• Eden Foods Tamari Roasted Almonds, roughly chopped
• Eden Foods Hot Pepper Sesame Oil (optional!)

Feel free to add your favorites, like roasted chickpeas, green onion, and sesame seeds. 

Eden Foods Toppings

I used Eden Foods products to top this soup with texture, flavor, and color! 

Eden Foods Tamari Roasted Almonds are infrared roasted organic almonds with complimentary organic tamari soy sauce. 

They’re a delicious snack packed with protein and fiber. 

I love that they’re gluten-free and low sodium, two things I look for in a snack and all of my eats.

You can enjoy them on their own, added to trail mix, on salads and bowls, or…on soup! 

Eden Foods Hot Pepper Sesame Oil is a delicious unrefined expeller pressed toasted sesame oil that is infused with hot red chili peppers. 

Friends, this stuff is HOT! 

Just a *drop* adds a big kick to your dressings, marinades, stir-fries, etc. 

If you have a wild side, and a drop or two to your soup bowl for a little extra heat! 

Swaps & Substitutions

While you can use any color of carrots and sweet potato for this recipe, I love doing orange on orange for the vibrant color! 

I used sunflower seed butter for my recipe, but you can use any neutral nut butter like almond or cashew. 

You can also use peanut butter, but it will yield a slightly peanut flavored soup. 

If you don’t have or can’t find yellow curry paste, you can use red or green, however, the results in color and flavor will vary. 

This soup is forgiving, so don’t be afraid to make it yours!

How to Serve Thai Carrot Sweet Potato Soup

Serve the soup warm served with chopped tamari roasted almonds, optional hot pepper sesame oil, and cilantro.

Sometimes I like to add a spoonful of almond milk yogurt to cool down the “heat” of the soup. 

It’s wonderfully cozy and warm; perfect for a winter weekday dinner recipe to share. 

Leftovers work well for a soup situation the following day! 

Store leftovers in an airtight container in the refrigerator and reheat single bowls in the microwave before serving. 

I recommend storing the soup and toppings separately so they don’t get soggy when stored. 

Enjoy!

More Vegan Soups

• Detox Zoodle Soup

• Vegan Chocolate Chili

• Chickpea & Wild Rice Soup

• Lentil Tomato Soup

• Black Bean Quinoa Chili

• The Quickest Vegan Curry

• Everyday Carrot Lentil Soup

• 1-Pot Vegetable Minestrone

• 5-Spice Squash & Chickpea Stew

• Roasted Pumpkin & Vegetable Soup

• Heart Beet Soup

• Spicy Tempeh Bell Pepper Chili

• Curried Chickpea Apricot Stew

• “Clean Out The Fridge” Vegetable Chili

• Chunky Chickpea Noodle Soup

• Vegetable Quinoa Stew

I Want to Hear From You

If you make this Thai Carrot Sweet Potato Soup recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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