Thai Sweet Potato & Carrot Soup
Sweet, creamy and warming, this vegan thai sweet potato and carrot soup is ridiculously easy and absolutely delicious.
What you need
- onion
- garlic cloves
- ginger
- chilli
- cumin
- turmeric
- coriander
- sweet potatoes
- carrots
- veg stock
- coconut milk
- lime
- coriander
How to make Thai sweet potato & carrot soup
Chop the onion, garlic and ginger, and add to a pot with a drizzle of oil over medium heat. Cook until softened.
Add in the spices, along with a splash of water if it needs it, and fry for a couple of mins.
Meanwhile, chop up the sweet potato and carrots into cubes.
Add in the sweet potato and carrots, coating in the spices.
Pour over the veg stock and coconut milk, stir and bring to a boil.
Once boiling, turn down to simmer until the vegetables are soft.
When everything is cooked, add in the stalks of the coriander, juice of a lime, salt and pepper. Blend.
Taste, adjust seasoning and serve topped with coriander leaves and a side of bread or rice.
It might seem odd to eat soup with rice, but it is one of my favourite things to have with soup, especially Asian-style soups.
If you prefer more liquid-y soup, add some more water to make it your desired consistency.
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Thai Sweet Potato & Carrot Soup
Ingredients
- 1 onion (chopped )
- 2 garlic cloves (chopped)
- thumb of ginger (chopped )
- ½ tsp chilli
- 1 tsp cumin
- ½ tsp turmeric
- 1 tsp coriander
- 1 large/2 small sweet potatoes (cubed)
- 1 large/2 small carrots (cubed)
- 500 ml veg stock
- 400 ml coconut milk
- lime (juice of )
- coriander (finely chopped, keeping the leaves and stalks separate)
- salt and pepper (to taste )
Instructions
- Add the onion, garlic and ginger to a pot with a drizzle of oil over medium heat. Cook until softened.
- Add in the spices, along with a splash of water if it needs it, and fry for a couple of mins.
- Add to the pan the sweet potato and carrots, coating in the spices.
- Pour over the veg stock and coconut milk, stir and bring to a boil.
- Once boiling, turn down to simmer until the vegetables are soft.
- When everything is cooked, add the stalks of the coriander, juice of a lime, salt and pepper. Blend.
- Taste, adjust seasoning and serve topped with coriander leaves and a side of bread or rice.
Video
Notes
- It might seem odd to eat soup with rice, but it is one of my favourite things to have with soup, especially Asian-style soups.
- If you prefer more liquid-y soup, add some more water to make it your desired consistency.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
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10 comments
Jessie
I have made this soup twice now and it is delicious! I have mine with pita bread or some rice. I love how easy and tasty this recipe is!
Anel
Hi there! I cannot have coconut products 🙁
Can I use almond or soy milk instead of coconut milk?
Love your recipes!!!
Brenna
SO GOOD! I’m not easy to impress, But I Knew this was going to be great just reading the reciept. Thank You! Made my evening!
Lola
Sooo delicious! Even my so who doesn’t like soup looked it!
Monika
I’m cooking this soup for a 3rd time now and I cannot wait until it’s ready to blend and taste. It’s really easy and sooo good to eat. Amazing recipe, thanks. 🙂
Olivia
I made this but i didnt blend it and served it with rice just like a curry (cause thats how mine turned out not blended) i also used a japanese sweet potato (the purple ones on outside white on inside)
Jessica
Made this soup several times. Freezes really well too.
Madeleine OliviaAuthor
Hi Jessica! So glad you’re enjoying the soup!
Sarah
Can someone please tell me how many servings this recipe makes?
Madeleine OliviaAuthor
It serves 4!