Roasted Butternut Squash Apple Burrata Pizza.
Soup season has returned!!
Look, I am really sorry to everyone who is still experiencing hot weather, but up here in the mountains of Colorado it is fall, and I am embracing it!
OK and maybe I just could not wait a day longer to make this Creamy Thai Carrot Sweet Potato Soup recipe. So “souper” exited about it! The recipe comes from Angela Liddon and her new cookbook, Oh She Glows Every Day. Some of you may know her better as the writer behind the blog, Oh She Glows. If you’re not familiar with Angela and her blog, I highly recommend checking her out. She focuses on vegan eating, but you guys, I promise every last one of her recipes is beyond delicious.
Beyond, meaning just so good and so healthy, like for real. She’s sounding kind of amazing right about now, huh? Well she is!
You know what’s really cool though? Before I started Half Baked Harvest, Angela’s blog was the very first I had ever read. Back in the day (think middle school) I went through this crazy phase of trying to get my family to eat healthy things like vegetables, soups and quinoa. So I turned to Oh She Glows for her amazing recipes and photographs, I remember just being in awe of her. Therefore, I could not be more excited to be sharing her new cookbook with you guys today.
YEAH! Like happy Tuesday, right!
PS. These pumpkin butter oat squares are one of the first recipes I ever made of hers… so good!
When I received Angela’s cookbook I was semi-overwhelmed with trying to pick just one recipe to share with you guys. I mean, the book is packed with amazing food. The prettiest and most colorful salads, smoothies, grain bowls, soups and desserts. It honestly has everything!
While choosing just one recipe was crazy hard, I had a pretty good feeling about this Thai Carrot Sweet Potato Soup. It has everything I love, and this time of year always has me craving soup, so creamy Thai soup it was!
Umm, you guys?!? Such a good choice. Not only is this soup incredibly delish, it’s also so easy to make, and ahh, there’s not even an ounce of cream! Wait, what? Yes, totally serious right now. SOOO GOOD.
So what is the secret to this super creamy, creamless soup?! Almond butter! Ok, and obviously the sweet potato makes it extra creamy as well, but I think the almond butter is the true secret. How good does that sound? Normally when making something Thai, I usually reach for peanut butter, but almond butter is genius! It’s a little mellower in flavor, so it lets the flavors of the Thai curry really shine through.
Top the soup with tamari (gluten-free soy sauce) and roasted almonds, and it’s autumn soup perfection!
OH, and Angela mentioned that she sometimes serves this soup with a little rice…ahh, ok! I’ll take some rice with my soup. I mean, obviously! 🙂
In all seriousness though, this soup is truly so good.
It’s warm, cozy and healthy, which is probably the greatest combo ever! If you guys are interested in vegan or gluten-free cooking and baking, please check out Angela’s new cookbook, Oh She Glows Every Day. Even if you’re not vegan, it’s just an all around great cookbook, and this is coming from someone who loves cheese! ?
The recipes are super reader friendly. I bet you’ll even be able to get your meat loving boyfriend, husband or whomever, to fall in love with Angela’s veggie burger… so good!
Okok, so bottom line for today though?
Soup tonight! Or at least sometime this week, because Thursday marks the official start of fall, and as if you couldn’t tell, I am pretty darn excited about it.
Also, since a lot of you have been asking, the baby goats (technically they’re called kids) are doing amazing, and yes, they are still the cutest thing ever! I’m hoping to share photos of them on the blog this weekend or next. I just have to try to actually catch them first…they do a lot of jumping and playing around. If you follow me in Instagram or snapchat then you know what I’m talking about. All I can say is, the three billy goats… they are clearly going to be trouble…
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Happy soup Tuesday! 🙂
Delishish on a cold and frosty night. Satisfying and clean. Feel good food!
Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! xT
Is there a way to make this without nuts? I am allergic! Thanks 🙂
You can skip the almond butter or use sunflower butter in its place. Please let me know if you give the recipe a try, I hope you love it! xx
Would peanut butter work if I don’t have almond butter on hand?
Sure that will work well for you. Let me know if you give this recipe a try, I hope you love it! xTieghan
My fiancé is obsessed with this recipe and keeps making it! He made a couple additions that have been so nice! He adds a poblano pepper with the onion, coconut milk with the broth, and butternut squash with the potatoes/carrots. Top notch soup
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
This is my go to soup this winter and I’m loving it! I’ve even made it half carrots and half butternut squash- positively delicious! I do it in the instant pot and immersion blender it ftw!
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Absolutely delicious! Switched out the green onion for a leek I had on hand and it was perfect.
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
I think this might be my favourite soup recipe from HBH! I make a big batch of this regularly and freeze multiple servings for later. I once accidentally added a can of coconut milk to this, and now it’s always my extra addition.
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan
Could you use peanut butter instead of almond butter?
Hi Kristin! Yes, of course! It will change the flavor a bit, but I think it will still taste great! xTieghan