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4.08 from 83 votes

Creamy Thai Carrot Sweet Potato Soup.

Not only is this soup incredibly delish, it's also so easy to make, and ahh, there's not even an ounce of cream!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Soup
Cuisine: American, Asian, thai
Servings: 8 Cups
Calories: 137kcal


  • 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


Calories: 137kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 252mg | Potassium: 495mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15970IU | Vitamin C: 7.6mg | Calcium: 96mg | Iron: 1.3mg