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Thai Sweet Potato and Carrot Soup
5 from 51 votes

Thai Sweet Potato and Carrot Soup

This Thai Sweet Potato and Carrot Soup combines tender sweet potatoes and baby carrots simmered with fragrant ginger, garlic, and red curry paste in chicken stock and coconut milk. Fresh herbs and lime juice brighten this creamy, mildly spicy soup, which is garnished with crushed peanuts for added texture.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6 servings (8 cups)
Course: Main Course, Soup
Cuisine: Asian

Ingredients

  • 2 tablespoons butter unsalted
  • 4 cloves garlic crushed
  • 1 sweet onion chopped
  • 1 ginger 3/4-inch piece, peeled and sliced
  • 2 tablespoons red curry paste or more, to taste
  • 1 pound carrot baby
  • 2 sweet potato peeled and chopped
  • 3 cups chicken stock
  • 1 lite coconut milk 13.5-ounce can
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • ⅓ cup cilantro fresh leaves
  • ¼ cup basil leaves fresh, packed
  • 2 tablespoons lime juice freshly squeezed
  • 2 tablespoons peanuts crushed

Instructions

    Cup of Yum
  1. 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.
  2. Stir in carrots, sweet potatoes, stock and coconut milk; season with salt and pepper, to taste.
  3. Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes.
  4. 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.
  5. Serve immediately, garnished with peanuts, if desired.