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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 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! 🙂
Excellent soup!
Easy to make and oh sooo delicious!
Thank you Eva! xTieghan
Any idea how long you’d cook this for in a Slow Cooker? Maybe 3 hours? Low or high?
Can I use something in place of the curry paste? I can’t find it. I have curry spice…..
Hi! 2 teaspoons of curry spice will be great! Let me know if you have questions. Hope you love this!
It’s wonderful that you’re sharing a completely vegan recipe! Angela is such a talented blogger and chef, so I could imagine that her latest recipe book would be abundant with amazing goodies!
yum- thank you so much for this recipe! I made it and even my meat-and-potatoes-only-boyfriend requested a bowl and loved it! I topped it with feta and some buffalo crackers for some extra spice 🙂
Thanks again!
Sounds delicious!! Thanks so much Olivia!!
Made this for my friend who described it as the best thing she’s ever tasted. It might have just been because she was super hungry, but this soup was quite honestly incredible. Thanks for sharing! Love your site 🙂
MUST MAKE!! And purchase this cookbook.
Haha thank you so much Marilyn! I hope you enjoy the recipe… and the book when its out!! (:
Just finished our bowls — Major league-tasty-goodness! Cannot wait to make this soup again. Thank you!
YAY! This is so great, thanks Michael!
I would add some fresh chopped lemongrass to make it truly Thai
It’s just like a recipe my husband made
He’s been a vegan chef for over 40 years
But he adds coconut milk instead of almond butter and sometimes sweet white miso and pumpkin or squash or just carrots are also good instead of sweet potatoes!!
Great substitutes! Thanks so much Holly!
Wow love that fall color! When our temperature here cools down, I will definitely try this beautiful soup. I can’t wait to making soups and stews and all the comfort food!
That book sounds awesome! It might just be a great addition to my collection! 😉
This dish was wonderful. Congratulations
Thank you Sheila!
there is nothing Thai about this soup
I love the bright colors of fall foods, and this soup is no exception! I like hearing about your baby goats. I’ve been following along on IG hehe.
Yes they are so fun (the goats and fall food!!) Thanks Natasha!
I just had a pumpkin soup for lunch today (my favourite!) and now I’m craving this one, it looks amazing and love all those flavours, yum! 🙂
Thank you Lili!!
Something wonderful for the coming colder days of fall…I have all the ingredients so I’m going to give this a try.
Thanks so much Charlie!! Hope you love the gall flavors (: