Thai Sweet Potato Carrot Soup
User Reviews
4.4
Thai Sweet Potato Carrot Soup
Description
The recipe starts by roasting cashews coated in coconut oil, curry powder, and red curry paste until golden, adding a textured topping with warm spice. The soup base begins by sautéing onions with grated garlic, ginger, red curry paste, and sriracha, layering the flavors before adding diced sweet potatoes and carrots. Simmering with vegetable broth softens the vegetables, which are then puréed into a creamy soup. Coconut milk blends in for richness and a subtle sweetness.
This soup balances the natural sweetness of root vegetables with the complex heat and aroma of Thai spices. It can be garnished with lime wedges, fresh cilantro, and unsweetened shredded coconut, enhancing the flavors and presentation. The cashew topping adds a crunchy contrast to the smooth soup.
If an immersion blender is unavailable, using a conventional blender in batches works well, with precautions to vent steam to avoid pressure buildup. To make the dish Whole30 and Paleo compliant, swapping sriracha for chili paste like Sambal Oelek maintains heat without added sugar.
Ingredients
Thai Sweet Potato Carrot Soup
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 cup onion diced
- 1 teaspoon garlic grated
- 2 teaspoons ginger grated fresh
- 2 tablespoons red curry paste
- 2 teaspoons sriracha see note, use 1 if you don't want it as spicy
- 4 cups sweet potato peeled and diced
- 2 cups carrot peeled and diced
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 3 cups vegetable broth low sodium
- 1 cup coconut milk light
- lime chopped cilantro and unsweetened shredded coconut for toppings, wedges
Curry Roasted Cashews
- 1/3 cup cashew nuts raw
- 1/2 teaspoon coconut oil
- 1/4 teaspoon curry powder
- 1/4 teaspoon red curry paste
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
Curry Roasted Cashews:
- Preheat oven to 325 degrees F. and line a sheet pan with parchment paper.
- In a small bowl stir together the coconut oil, curry powder and red curry paste until combined.
- Add in the cashew and toss until coated. Season with salt and pepper.
- Dump them onto the prepared sheet pan and roast for 8-12 minutes or until they are golden brown. Keep an eye on them as nuts tend to burn quickly.
Thai Sweet Potato Carrot Soup:
- Heat the oil in a large pot over medium-high heat. Add in the onion and sauté 3-4 minutes. Add in the garlic, ginger, red curry paste and sriracha (or chile paste) and sauté another 1-2 minutes.
- Add in the sweet potatoes and carrots and season with salt and pepper. Stir everything together then pour in the vegetable broth.
- Bring the mixture to a boil then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are fork-tender.
- Turn off the heat and use an immersion stick blender* to purée the soup. Stir in the coconut milk and taste for seasoning.
- Serve the soup topped with the chopped curry roasted cashews, cilantro, shredded coconut and lime wedges.
Notes
- If you lack an immersion blender, purée soup in a blender in small batches, leaving the lid slightly ajar to release steam and prevent pressure buildup.
- To make the recipe Whole30 and Paleo compliant, replace sriracha with chili paste such as Sambal Oelek for spice without added sugars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 639mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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