Soup season has returned!!

Creamy Thai Carrot Sweet Potato Soup | @hbharvest

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!

Creamy Thai Carrot Sweet Potato Soup | @hbharvestCreamy Thai Carrot Sweet Potato Soup | @hbharvest

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! 🙂

Creamy Thai Carrot Sweet Potato Soup | @hbharvest

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!

Creamy Thai Carrot Sweet Potato Soup | @hbharvest

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 | @hbharvest

Creamy Thai Carrot Sweet Potato Soup.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 Cups
Calories Per Serving: 137 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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


  • 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.


*Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation

Creamy Thai Carrot Sweet Potato Soup | @hbharvest

Happy soup Tuesday! 🙂

Creamy Thai Carrot Sweet Potato Soup | @hbharvest

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    1. Hi Kristin! Yes, of course! It will change the flavor a bit, but I think it will still taste great! xTieghan

  1. 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!

  2. 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!

  3. 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 🙂

  4. 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!!

  5. 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! 😉

  6. 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.

  7. 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! 🙂

  8. Something wonderful for the coming colder days of fall…I have all the ingredients so I’m going to give this a try.

  9. 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?!

    1. 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!! (:

  10. 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!

  11. 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.

  12. Finally, fall has arrived and your soup is an excellent introduction to “spoons” time ! And again, yes, your photos are amazing !

  13. 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.

  14. Good morning. Am missing something?
    What is the white ingredient on top of the soup?
    Can’t wait to try this.
    Carrots still in the garden.. so this will be my first dishes using them.

  15. This looks delicious, I’m going to make this soon! I think I’ll roast the carrots and sweet potato for even more deliciousness!

  16. 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 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!)

    1. Hi Have! Herb oils on soup are delish! I will have to check out that book! Sounds awesome! 🙂

      Thank you!