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Thai Sweet Potato and Carrot Soup

Course: Soup


  • 1 tbsp coconut oil or any other oil you have
  • 1.5 cups onions diced
  • 1 tbsp ginger chopped
  • 2 cloves garlic chopped
  • 2-3 tbsp red curry paste
  • 4 cups vegetable broth
  • 1/4 cup almond butter or peanut butter
  • 3 cups sweet potato chopped
  • 3 cups carrots chopped
  • 1 tsp lime juice


  • Heat the oil in a large pot.
    Add onion, ginger, garlic and sauté for about 5 minutes.
    Stir in the curry paste and sauté for another 2-3 minutes.
    In a small bowl, whisk some of the broth together with the almond butter.
    Add the almond butter mixture, carrots, sweet potatoes and remaining broth to the pot.
    Bring it to a boil and then turn down the heat to medium and let it simmer for about 20-30 minutes (until potatoes and carrots are soft).
    Pureé the soup with a hand blender.
    Season with salt and pepper and lime juice.