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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 Thai 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 carrot 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…
Creamy Thai Carrot Sweet Potato Soup.
Ingredients
- 1 tablespoon virgin coconut oil, 15 mL
- 2 cups diced sweet onion, 500 mL
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger, 15 mL
- 2 tablespoons red curry paste, 30 mL
- 4 cups low-sodium vegetable broth, plus more if needed, 1 L
- 1/4 cup raw almond butter, 60 mL
- 3 cups diced peeled carrots, 750 mL, 1/2-inch/1 cm dice
- 3 cups diced peeled sweet potatoes, 750 mL, 1/2-inch/1 cm dice
- 1/2 teaspoon fine sea salt, plus more to taste, 2 mL
- 1/4 teaspoon cayenne pepper, 1 mL, optional
- Freshly ground black pepper
- minced fresh cilantro, for serving
- lime juice, for serving
Roasted Tamari Almonds
- 1/2 cup raw almonds, finely chopped, 125 mL
- 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos, 20 mL
Instructions
- In a large pot, melt the coconut oil over medium heat.
- Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the curry paste.
- In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). Stir until combined.
- Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
- Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar, to allow the steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
- Return the soup to the pot and season with salt and black pepper. If desired, you can thin the soup out with a bit more broth if you prefer a thinner soup. Reheat if necessary.
- Ladle the soup into bowls and top with minced cilantro, almonds, and a squeeze of lime juice, if desired. The soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
Roasted Tamari Almonds
- Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
- Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
- Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Happy soup Tuesday! 🙂
This was one of the first recipes I made from this cookbook. It is awesome and my whole family loved it. My husband and I both thought, “this will be our new Christmas meal soup”, it really is that good. I have also made several of the other recipes from her new book and everything has been simple and delicious! Both of her cookbooks sit on my counter as I am always using them! Thanks for sharing this recipe with your readers! I can’t wait to add your cookbook to my counter too?!
Ah!! yes it is so good!! Thats so awesome that you have them both!! I’m so flattered you want mine too!! Thanks SO much Julie! Have a good day!! (:
I cant wait to make this! Looks so great!
Hope you love it!! Thank you!
It’s soup season! I love that you used a combination of sweet potato and carrots to give the soup a natural sweetness. And I can’t believe there’s no cream in this. Looks super creamy and delicious!
Thanks Andrea!! Its my favorite fall flavor!! (:
The soup looks wonderful. The raw almond butter does it add thickness to the soup. I have an allergy to nuts. Is there anything I can replace it with.
HI Rose!! It does add thickness, but it can be omitted from the soup. it will still be great! 🙂
This soup looks so good! I could totally imagine a red lentil or a rice noodle situation going on here.
Oh my! that sounds delish!!
I desperately want that cookbook! That soup sounds AHHHHMAZING. I love anything Thai scented!
https://www.searedandshameless.com
Ah you and I both Jessica!! Thank you!!
Finally, fall has arrived and your soup is an excellent introduction to “spoons” time ! And again, yes, your photos are amazing !
SO happy about Fall!! Thank you so much!!
I LOVE the Oh She Glows Website and I adore her first book. She was the very first food blogger I followed as well. I’m not vegan but I try and eat super clean and her recipes never miss. Just like yours 🙂
Thanks for the recipe – I will have to add the second book to my collection.
I totally agree!! Thanks So much Rose!! (:
Good morning. Am missing something?
What is the white ingredient on top of the soup?
Rice?
Can’t wait to try this.
thanks..
Carrots still in the garden.. so this will be my first dishes using them.
HI Leslie! Yup, that is rice! Just steamed white rice. Let me know if you have questions! 🙂
I do love how much you love Autumn, it makes me giggle! I love a good soup and this one looks delicious! Beautiful photos as always!
Rxx
http://www.peppermintdolly.com
Haha! Its just so pretty!!
Thanks so much!!
This looks delicious, I’m going to make this soon! I think I’ll roast the carrots and sweet potato for even more deliciousness!
That will be amazing!! Let me know how it goes!!
I love soups but I need to have things in there if that makes sense.
I would need to add some vegetables.
You totally should! Vegetables would taste so good with it! Thanks Nancy!
Hi Nancy! Maybe add broccoli!? I bet that would be delish! 🙂
I love soup, always have soup ready for our meals, and my son particularly looves pumpkin soup!!
https://bloglairdutemps.blogspot.pt/
Ah, yes! Pumpkin is possibly me favorite!!
You totally convinced me to buy that cookbook ?
YAY! Thanks Eva!
Almond butter in soup is such a great idea. And what is it about carrot soup that it can be made in so many different amazing flavours so that it is totally different every time??
Have you tried amy herb oils to top soups? I was given this great book when I was in college by Gizzi Erskine called Skinny Weeks & Weekend Feasts, which had a carrot soup recipe with a coriander and lime oil (I’ve recreated it here http://www.rachelphipps.com/2014/01/recipe-spicy-carrot-soup-with-greek.html) and that oil is very addictive, I now make it for so many different soups, not just her carrot and lentil (which is also pretty great, too!)
I will have to check it out! Thanks Rachel!
Hi Have! Herb oils on soup are delish! I will have to check out that book! Sounds awesome! 🙂
Thank you!