Thai Sweet Potato and Carrot Soup

Creamy sweet potato and carrot soup with a kick featuring hot curry paste, Sriracha sauce, ginger, garlic, and coconut milk, topped with lime wedges and fresh cilantro.

This Thai Sweet Potato and Carrot Curry Soup is a comforting, flavor-packed dish with vibrant, spicy notes. It begins with sautéed onion in vegetable oil, combined with red curry paste, Sriracha, ginger, and garlic for an aromatic base. Sweet potatoes and carrots are simmered in vegetable broth until tender, then puréed until smooth; coconut milk is stirred in to add creaminess and balance the spice. Served warm with lime wedges and cilantro, this soup delivers a delightful harmony of sweet, spicy, and tangy flavors, perfect for a warming meal.

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Ingredients

Vegetables and Aromatics

  • 4 cups sweet potatoes, peeled and diced
  • 2 cups carrots, peeled and sliced
  • 1 cup yellow onion, diced
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon fresh garlic, grated

Liquids

  • 3 cups vegetable broth
  • 1 can (14.5 oz) coconut milk

Seasonings and Sauces

  • 2 tablespoons hot red curry paste
  • 2 tablespoons Sriracha sauce
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper

Fats

  • 1 tablespoon vegetable oil

Garnishes

  • Lime wedges
  • Fresh cilantro

Instructions

Prepare Vegetables

Peel and dice sweet potatoes. Peel and slice carrots. Dice yellow onion.

Prepare Spice Mixture

In a small bowl, combine hot red curry paste, Sriracha sauce, grated ginger, and grated garlic. Set aside.

Cook Onion

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add diced onion and sauté for 3-4 minutes until translucent.

Add Spice Mixture

Stir the spice mixture into the onions and cook for 3-4 more minutes over medium heat.

Add Vegetables

Add diced sweet potatoes and sliced carrots. Season with Kosher salt and black pepper, stirring to combine.

Add Broth and Simmer

Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until vegetables are tender.

Blend Soup

Remove from heat and use an immersion blender to purée the vegetables until smooth.

Finalize Soup

Stir in coconut milk and return to low heat, letting the soup simmer for a few more minutes.

Serve

Serve warm, garnished with lime wedges and fresh cilantro.

Prepare the curry paste, Sriracha sauce, ginger, and garlic together in a bowl.

Peel and dice 4 cups of sweet potatoes. Peel and dice 2 cups of carrots. Dice 1 cup of yellow onion. Prepare 3 cups of vegetable broth and coconut milk.

Heat the vegetable oil over med-high in a skillet or Dutch oven and add the onion. Cook about 3-4 minutes until turning translucent.

Add the curry, Sriracha, garlic, ginger to the onion and stir in over medium heat about 3-4 more minutes.

Add the sweet potatoes and carrots and season with the kosher salt and pepper. Stir together.

Add the vegetable broth. Heat to boiling then reduce heat to low and simmer 30 minutes, until vegetables are fork tender.

Remove from heat and use an immersion blender to puree the vegetables.

Stir in the coconut milk and return to low heat to simmer and stir a few minutes.

Serve garnished with lime wedges and fresh cilantro.