Is it too soon for soup? When I had a full-blown cold last week, soup sounded like just the ticket. I flipped through Angela’s new cookbook, Oh She Glows Every Day, and landed on this creamy, plant-based soup bursting with vitamin A and other goodness.
Carrots, sweet potato, and warming Thai curry blended with an unexpected ingredient—almond butter—made it a sweet and spicy, rich soup. I wish it could say it cured me for good (if only soup could), but it definitely made me feel better that evening. And the next morning, when I heated up leftovers for breakfast. Thank you, Angela!
Fans of Angela’s first book, The Oh She Glows Cookbook, will find tons of new favorites in her new one. Fun vegan breakfasts, smoothies, salads and soups, hearty plant-based dinners—this book has it all, with beautiful, bright and light photos by the lovely Ashley of Edible Perspective.
Blogging has a lot of perks, and meeting wonderful people through the blog is the best one. I’m so glad to have gotten to know Angela and Ashley over the years. I emailed Angela for cookbook advice a couple of years ago, and I’m so thankful for her generous advice and support. She’s a really hardworking lady, and I know that every recipe in this book has been tested over and over again to make sure it works. I hope you’ll get a chance to pick up her new book soon.
Watch How to Make Creamy Thai Carrot Sweet Potato Soup
Creamy Thai Carrot Sweet Potato Soup
- Author: Cookie and Kate
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Thai
This nutritious, Thai-spiced carrot and sweet potato soup will warm you right up! The tamari almonds are a nice, crunchy touch. Be sure to season this soup with enough salt and lime juice so the flavors really sing. Recipe yields about 8 cups soup (4 servings).
Ingredients
Soup
- 1 tablespoon coconut oil
- 2 cups chopped yellow (sweet) onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons red curry paste
- 4 cups low-sodium vegetable broth, plus more if needed
- ¼ cup raw almond butter or peanut butter
- 3 cups diced peeled carrots
- 3 cups diced peeled sweet potatoes
- ½ teaspoon fine-grain sea salt, plus more to taste
- Freshly ground black pepper
- Up to ¼ teaspoon cayenne pepper (optional, if you like spice)
Toppings
- Minced fresh cilantro
- Fresh lime juice
- Roasted tamari almonds (optional, see below)
Roasted tamari almonds
- ½ cup raw almonds, finely chopped
- 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos
Instructions
- To make the soup: 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 carrots, sweet potatoes, salt, and remaining vegetable broth. 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 (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, 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.)
- Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.
- Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
- To make the 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.
Notes
Recipe minimally adapted, with permission, from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation.
Make it soy free: When making the tamari almonds, use coconut aminos instead of tamari.
Make it gluten free: Verify that your tamari is gluten free (most, but not all, are).
Make it nut free: I haven’t tried making this soup nut-free, but here are some thoughts. First, you’ll have to omit the almond topping. You could also just omit the almond butter, but the soup will be lighter. If you like sunflower butter, you could try that in place of the almond butter. I’ve also had good luck blending soup with ½ cup rinsed and drained cooked white beans (Great Northern or chickpeas) if you want to give that a shot—I haven’t tasted beans in the finished soup.
Abby @ Heart of a Baker
I’ve been eyeing this soup recipe in Angela’s book! There are just so many good recipes to try in there, that I don’t know where to start :) Hope you have recovered from your cold and are enjoying the last of summer! xo
Kate
Thank you, sweet Abby! I’m feeling much better now, thank you. Any chance you’re coming to Chopped this year?
Abby @ Heart of a Baker
Gah, I wish, but I have a couple commitments that weekend that will prevent me from coming :( I was wanting to come so badly I considered flying in Wednesday night and out late Friday, ha!
Kate
Aw, shucks. We’ll have to find an excuse to hang out soon!
shannon
This looks awesome :) I love curry but usually don’t make it myself, just wait for date night ;) Would love to dabble in homemade dishes but don’t know where to start when it comes to choosing good curry pastes? Recommendations?
Thanks so much! LOVE your blog, have for years :)
Kate
Thank you, Shannon! That’s really nice to hear. I just use Thai Kitchen brand since it’s widely available and doesn’t have anything crazy in it. You should try my red Thai curry; it’s one of the most popular recipes on the blog!
Melissa Meyer
Aroy-D is the best Thai curry paste I have used. It’s well priced and is completely vegetarian!!
Ashley
It’s never too soon for soup and this sounds delicious! I’m trying to convince my husband to love sweet potatoes as much as I do so I’ll give this a whirl.
Kate
Thanks, Ashley! I didn’t love sweet potatoes until I tried spicy sweet potato fries, and then I was hooked. Hope this spicy soup does the trick for him.
Jessie @ Chasing Belle
This looks so yummy Kate! I love the bright color. This recipe is getting me so excited for soup season :)
Kate
Thank you, Jessie! It is a pretty color, isn’t it?
Danica
It’s not too early for this soup! I hope you are feeling better.
Kate
Thank you, Danica! I’m feeling much better. Hope you’re having a great week!
Genevieve Catta
Hello from Quebec (Canada), Kate!
I have just voted for your blog on Bloglovin’.
All the best and, above all else, congratulations on your wonderful blog and inspired & delicious recipes.
Genevieve
Kate
Genevieve, thank you! I really appreciate it. :)
Peppermint Dolly
Oh this looks so good!! Great photography too!!
Kate
Thank you!
Alexa [fooduzzi.com]
This sounds AMAZING. I love the addition of the peanut butter here… “Thai peanut” anything is my favorite :)
Kate
Thanks, Alexa! I’m with you on Thai peanut, so good.
Becky
This looks yummy! There’s never a wrong time for soup, especially for one that looks as good as this.
Kate
Thanks, Becky!
CARMEN
Soup looks amazing!! Can´t wait for temps to drop in Madrid to try it, 102ºF at mom.. P.S. hubby and I both voted for best blog, good luck!
Kate
Thank you to you both! I really appreciate it. :)
brenda eddy
Like the thicker soups can’t wait to tryit
Sonia @ Inglourious Bananas
There’s no such a thing as being too soon for soup! I had a cabbage and white beans soup the other day and even though the weather is still pretty hot, I enjoyed every single spoon of it.
But I should be talking about yours, it looks absolutely delicious. I’m saving the recipe and I’m definitely going to try it. Thanks for sharing it, Kate!
Kate
Thanks, Sonia! You know, when I was flipping through Angela’s recipes, I realized I’ve never tried cabbage soup! Hope to change that this fall.
Gail
I wonder if you could also cook this in a slow cooker? Thoughts?
Kate
Quite possibly! It’s always harder to develop flavors in a slow cooker, and you’d still need to blend the soup at the end.
Kjersten
I made this tonight and my husband, teenagers and baby enjoyed it! I subbed peanuts for almonds (since I didn’t have any on hand) and served quinoa on the side (easier for baby to eat as a sauce on quinoa then soup).
Kate
So glad! Thank you, Kjersten!
Heather
Voted!! You deserve it Kate! Thank you!
Kate
Thank you so much, Heather! :)
Harri
Yum! It is never too early for soup and this one looks amazing!
CA
I made this soup tonight. Wow! I only had 2cups of sweet potatoes so I used 2 cups of carrots but used all the the other ingredients as written. I used 1/4 + red pepper flakes to make it nice and spicy. The roasted almonds were the icing on the cake. Obviously it was thinner than the original but absolutely delishous. Thanks. I’ll be making this again.
Kate
Thanks for letting me know! I’ll have to let Angela know, too. So glad you enjoyed it.
Jessie | Kitschen Cat
Mmmm, I’m so ready for soup. Unfortunately for me, I think we still have another good month and a half of summer down here in Austin. Boo!! Have a bowl for me :)
Kate
Oh, I bet it’s hot down there. I was just in Oklahoma City last weekend and it was so hot. Stay cool!
Katherine
I made this for dinner tonight and it was fantastic! I couldn’t believe how creamy it was without any dairy or coconut. It might replace butternut as my new favorite fall soup. Thanks for another great recipe!
Kate
Awesome! Thanks, Katherine.
Krysten
I don’t think it’s too early for soup.
This looks fantastic!
I am so ready for fall, I love making soups!
*excited dance*
Jan
This is the perfect soup to make as fall approaches, already getting cold here in Canada!
Kate
Thanks, Jan!
Laura O
Perfect combination. Sweet potato, coconut and spice. Dreamy recipe!
Kate
Thanks, Laura!
Char
This looks sooo delicious but I’m sensitive to onion. Is there something I could substitute for it and still keep the flavor profile?
Kate
Hi Char, can you do shallots, or do these also cause you problems? I’m not sure what else to suggest, other than maybe adding some extra garlic.
Char
I will try it – thank you!
Tiffany @yumamifood.com
Yes!! For me, Fall is the start of sweet potato everything. I can’t wait to try this.
And no, it’s never too early for soup. Get well soon!
Olesea
Loved this! Went to vote but was too late, your blog is number one in my books!
Kate
Belated thank you, Olesea! That means a lot. :)
Maggie
I made this last night and my husband and I both loved it. The soup was very thick, and I tried to thin it a bit, but then we decided to eat it over rice and it was fantastic. The combination of flavors is wonderful, and it was just spicy enough. I used cashews instead of almonds, and they tasted great. I would certainly make this again.
Laura
Great recipe! It´s simply delicious.
Mandy
This soup is one of my favorites now! My dude loves it, too, and sweet potatoes are kind of a hard sale for him!
Terrell
Same! My husband generally won’t eat them, but he went back for seconds. Will definitely keep this recipe in rotation.
Kate
Thanks, Terrell! :)
Danica
Today is the second time to make this soup in a week. It is surprisingly hearty and so delicious!
Adeline
Hey Kate ! This recipe looks great, do you think it would it be ok to swap the red curry paste for green curry paste (got only green in the fridge) ? Thanks :)
Kate
Adeline, I’m sorry I missed your question. I want to say that would work?
Tamara
I made this recipe over the weekend, and was so pleased with how quickly this came together (after I peeled and cut everything beforehand – I am very slow) and how yummy it is. Although this soup was even better the next day, I think the flavors had more time to get along.
Thank you for posting this recipe.
Franci
Kate,
My soup came out rather thick and more orange then yellow. Any sugguestions for next time? Still very good!
Kate
Hi Franci, I remember my soup being rather thick and orangey, too, so it sounds like it turned out right to me. You could thin it out with a little more broth next time if you’d like a thinner soup.
Michael K
One of my favorite soups to try any time of the year is Thai Carrot Soup! This one is very similar to what I normally make except for the use of peanut butter, which now I absolutely must add! Thank you for sharing so many great recipes, what a great way to help people eat healthier then by sharing delicious vegetarian recipes!
Kate
Thank you, Michael! Your carrot soup sounds great!
Cathy
Today was our first cool day for the season. When I stepped outside for my morning walk I knew I would be making this soup for dinner. It was so good. Thanks so much for choosing to share this tasty recipe. I can’t wait to get Angela’s new cookbook.
Kate
Thank you, Cathy! I’m glad you enjoyed it.
Nicole Wagner-Moore
Two of my favorite bloggers and one absolutely delicious recipe!! I used peanut butter and held off on the cayenne, glad I did as my red curry packed a perfect punch into this oh-so-velvety soup! Thank you for this recipe share, Kate! Have a wonderful weekend!
Sharon
Creamy Thai Carrot Sweet Potato Soup
I have followed your blog for a couple of years and have made quite a number of the recipes … and loved most that I tried. However, this soup was truly magnificent! I made it just as you directed, except I never got to the almonds with tamari. It was nonetheless delicious. I topped it off with a dollop of non-fat Greek yogurt … YUM!!
Kate
Thank you, Sharon! I wish I could take credit for this one, but I’ll have to give that to Angela. So glad you loved it!!
Amrita
I just made this for a lovely autumnal dinner and it was delicious! Thank you!
Kate
Hooray! Thank you, Amrita!
Erica
OMG. Seriously incredible. I skipped the lime and added some coconut cream on top. Wow!
Kate
Thanks, Erica!
Kyla
Who knew healthy food could taste so incredible! I swear thanks to this blog it might just be possible for me to go vegetarian.
Kate
Woohoooo! Thank you, Kyla!
Tatiana
I made this soup last night and it was delicious! I opted for only 2 tablespoon of curry paste because I am little sensitive to spicy foods, but overall, it was wonderful!
Kate
Thanks, Tatiana! Good idea to hold back on the spice a little. :)
Brita
Made this last night – it came together so easily, and it was delicious. An immersion blender definitely makes it easier. I’ll be eating leftovers for lunch this week!
Kate
Hi Brita! Awesome, I’m glad to hear you enjoyed this one. Thanks for letting me know!
Kelley
Made this soup yesterday and it is fantastic. What wonderful flavors, and it’s surprisingly substantial considering that it doesn’t use coconut milk or cream. Since I had a half a loaf of good bread that had (sadly) gone stale, I made tamari croutons instead of almonds. I’m so happy there are leftovers to enjoy for days to come!
Kate
Thank you, Kelley! I’m glad you enjoyed it!
Monica Azzopardi
Wow! Just had this delicious soup for dinner. It is a fantastic recipe.
Kate
Thank you, Monica!
Katia Suttile
Delicious!!! This is such a great and easy to make soup. I love the kick of the red curry paste against the sweetness of the carrots and sweet potatoes. I added some tumeric just because why not…it matches the color and gives some additional nutritional elements. Thank you for sharing this wonderful recipe.
Kate
Thank you, Katia! Glad you’re enjoying this one!
Mer
Kate, you know I absolutely love your food so it hurts me to type that this was not my favorite meal ever. The consistency of the soup didn’t work for me. It’s my personal preference. I used a hand blender, so maybe that failed to emulsify it properly. I did enjoy the coated almond toppings and will add that to my meal repertoire! Keep ’em coming!
Morgan
This looks so creamy and perfect! And no, it is never too soon for soup. Just turn the AC up :)
LPS
I followed the recipe closely except for the use of green curry paste instead of red. I also used a potato masher, as I like a more rustic texture. It’s fabulous!
Cindy
I harvested the last of the carrots from my garden and was looking for something to do with the funny looking, misshapen carrots and tried this recipe. I just happened to have some sweet potatoes from my garden as well.
The soup is amazing! You have done it again Kate! I didn’t even make the tamari almond or use any of the toppings. The soup is great just on it down. Will definitely make this again.
Cindy
Forgot to rate
5 stars, of course
M
Amazing!!! Simply amazing. This is a new favorite in our household. Thank you!
Brittani
This soup is incredible! Not only is it delicious and flavorful, but it came together quickly after the vegetables were chopped. I added a can of chickpeas to amp up the protein and kept everything else the same. Thanks again for a stellar recipe! I’m eagerly awaiting your cookbook. :)
Cathy
OMG, this soup is fabulous. Tasty and easy to make. The only thing I did differently was to roast the carrots, potatoes, garlic and onions for about an hour rather than cook them on a burner. Definitively a keeper, thank you!
Renee
This looks amazing. I am committing to make more time for cooking this year after years of not cooking as much, and I love the flavors in this. In your recipe, it would be helpful to know how many carrots & sweet potatoes (approximately) – as I don’t buy them pre-diced!
Kate
Hi Renee, that’s a good point. I always include rough amounts in my recipes, but this one was more or less verbatim from a friend’s cookbook. I just checked to see if I made note of the amounts in the book, but I didn’t. I’m guessing you’d need one large onion, about 1/2 pound carrots and 1 or 2 medium-to-large sweet potatoes.
Laurel
So I never comment on blogs (but i ALWAYS read the comments section). If you’re like me, you’re looking for someone who’s made this soup to vouch for how awesome it is. Well look no further, cause I’m your girl.
I’ve been a vegetarian my whole life and soup seems to still be one of those things that’s super difficult to for me to want to eat it again and again for days after I make it. I consider this one my first victory—Incredibly flavorful and hearty without all the fatty cream. I didn’t have almonds or tamari, so i topped mine with toasted pepitas and it was perfect. It also helped to have my immersion blender on hand.
Thank you, Kate!
Kate
I’m so happy this soup stood out to you, Laurel! Thanks for the fantastic comment, I hope it helps to convince others to try this delicious dish :)
Lilian B
Do you think that sunflower seed butter would work all right here in place of the peanut or almond butter (hubby’s allergic to both)? I’ve successfully used it as a sub in peanut sauces and the amount is relatively small here, so I think it would, but I’m curious to know what someone who has made the recipe thinks!
Kate
I imagine it would work well, yes!
Nicole
I stumbled upon this receipe and just made it! WOW it’s fantastic!! Going to be making this again For sure!!
Kate
Awesome!
Kathy
OMG! This was SO good! It was easy to make and the garnishes topped this soup off with great flavors as well as with great color. Hot soup and this spiced one in particular is very warming and appreciated in this cold snap we have going on here…
Thank you once again Kate (& of course Cookie) for yet again another delicious dinner!
Ps…I took a great picture but no way to post it… :(
Kate
It’s a great soup for winter. & you can tag me on Facebook, if you post the photo there!
Sharon
Does this really only make 4 servings?
Kate
If I remember correctly, I believe it makes 4 rather large servings or 6 to 8 small to medium servings.
Danielle
This was delicious and pretty quick to make! The nut butter really makes it creamy and gives it a heartiness I wasn’t expecting (I thought I would miss coconut milk or something to make it rich – but the almond butter did that). I went light on the curry paste since the kids don’t like spice. We aren’t vegetarians, so I also added a couple splashes of fish sauce. Will add this to our regular week-night dinner rotation, perfect for winter! Thank you!
Kate
Awesome, Danielle! Happy your version came out delicious :)
Regina
This soup was amazing! It made a curry lover out of me for sure! I could eat it all day long. The best part is that it doesn’t include anything on my do not eat list! Thanks!
Kate
Oh, I’m so glad! Thanks, Regina.
Lilly Bean
Hi Kate! Glad you’re feeling better! (Read comments below) I wanted to ask – is it ok to omit almond bitter? I would have to make it at home as it’s difficult to find where I am and also wouldn’t know how to use it after. Guilty fact – never tried it before
Kate
Hi Lilly! You can omit it, but your soup won’t be quite as creamy and rich. I bet peanut butter would be good, too. If you want to make some almond butter yourself, you can use it like peanut butter—I love it on toast!
Patricia McClung
This is now my favorite winter soup. I made a big pot on Presidents’ Day and shared it, along with a simple kale salad, two nights in row with girlfriends (who raved about it). Thank you!
Patti in Portola Valley
Kate
Thanks, Patti! This sounds delicious with a light salad.
Abigail
Absolutely delicious. Made this for a dinner party last night and everyone got up for seconds – awesome! I didn’t have red curry paste and it turned out fine with just curry powder. Though I may have to find the paste so I can taste it how it was intended.
Kate
Awesome! Sounds like it was a crowd-pleaser. :)
Susan
I thought the soup was delicious. I added some freshly ground tumeric and 1 can of coconut milk, also. I added additional broth to thin. Recipe is a keeper. Thanks!
Kate
Yum. Sounds creamy and wonderful, Susan.
Lindsey
I just made this soup and it is outstanding! I love the layers of flavor. I did not add any additional salt or pepper and the taste is just fine. I will definitely continue to make this delicious soup. Thank you for posting the recipe! I am newly vegetarian and am always looking for new recipes. I need to expand my cooking repertoire and this is just the place to find amazing recipes!
Kate
I’m so happy you found my blog, Lindsey!
Stefanie
This looks delicious and I’m dying to try it, but I have a nut allergy. I can certainly leave the almonds off, but would it alter the texture too much to leave out the peanut butter? Any ideas on substitutions?
Thanks!
Stefanie
Kate
Hi Stefanie, you could omit the almond butter but the soup will be lighter. If you like sunflower butter, you could try that. Actually, I’ve had good luck blending soup with 1/2 cup rinsed and drained cooked white beans (Great Northern or chickpeas) if you want to give that a shot. I never can taste the beans in the final result.
Viktoriya
I made this soup this weekend and it was sooo… good. It only lasted 2 days. Next time I will have to make twice as much. Yummy!
Kate
Awesome!
Claudia
Wow! I made the Creamy Thai Carrot Sweet Potato soup last night and it is awesome! I brought some to work for lunch and can’t wait to have it! This will definitely be a regular in my home! Thank you!!
Kate
Awesome! You’re welcome, Claudia.
Marie
Wow this was seriously delicious!! I made it yesterday for lunch and we all loved it! So creamy, the flavors are really well balanced, it’s really a great soup that i will make many times again.
Kate
Thank you, Marie. :)
Deb MacMillan
I have read and heard so many different opinions on coconut oil (re cholesterol).
What are your thoughts?
The recipe sounds delish!!!! Will try for sure.
Kate
Hey, Deb! I know, there is a lot of contradictory discussions out there on coconut oil. I don’t think the recent discussions have brought up anything *new* about coconut oil, just renewed the conversation around it. With any type of oil or butter, you need to watch your consumption of it. Moderation is key, I think. I’m not a dietician, so I can’t give any professional advice on it, but my policy is to just be aware, make the best choices you can, and don’t police yourself too heavily, because that can become unhealthy for your mind really quickly. Labeling food “good” or “bad” is a really awful way to go about nourishing yourself, so just be mindful, and if you want to swap it out, go for it!
Alyssa
Kate,
Thank you for another great recipe! Very thick, creamy, and filling with great flavor and texture. My husband and I have loved every recipe we’ve tried so far. As a diabetic, I can’t tell you enough how much I appreciate that you include the nutrition facts for every recipe. Thank you for all of your hard work, it’s been greatly appreciated in my home :)
Liz
Another great recipe Kate! I just made this one for lunch and it was awesome…like seriously awesome. Thanks again, love your soups so much!
Kate
I made this and it was delicious!
I didn’t have any cilantro or lime, and only toasted sliced almonds to throw on top, but it was still great!
Marie Brogan
Haven’t got through all the recipes yet but some are so good.
Kate
Thank you!
Dana K.
We made this AMAZING recipe last night. I actually FORGOT to do the toasted almonds, but it was wonderful without. We also did not add any cayenne or red pepper because the red curry paste itself was quite spicy.
We also used a blend of cashew and almond butter that we had on hand and it was delightful.
I am looking forward the enjoying the cold leftovers for lunch today. This soup hit the spot.
Kate
Leftover soup is the best! Glad you enjoyed it. Thank you for your review, Dana!
Adriana R.
Excellent recipe!! I’ve made it twice already, and it’s great! It has so many different layers of flavor, very satisfying. My modifications were that I added some coconut milk (1/2 a cup to a cup, I’m not sure), and used butternut squash instead of sweet potatoes the second time around. Also, I’ve omitted the toppings only because I couldn’t be bothered, but it still tasted great.
Kate
Thank you, Adriana! I am happy you enjoyed it. I appreciate your review!
Kathleen
I made this the other night after being out of town on business, and it was amazing! I didn’t need to go to the store, as I had all the ingredients from before my trip. If you food shop before your holiday, these items are easy to keep in the pantry for when you return. I made a few edits:
– I used green curry paste to automatically add the kick, so I omitted any spicy pepper.
– Cashew butter easily replaced the almond butter, and it still had a creamy texture.
– I halved the recipe, and it made about 2-3 servings (perfect for singles who don’t like to eat the same thing all week.)
Thanks, this will become a cold weather staple for me!
Kate
Thank you, Kathleen for your feedback and star review! I appreciate it.
Hannah
This was the spiciest thing I’ve ever eaten in my whole life. I mean it was good but I was also sweating while I was eating it. I had to take frequent breaks to go wipe myself down. Maybe I goofed somewhere in the directions? I don’t think so, but holy cow this is spicy. I recommend using half the amount of curry paste it says to – unless you like the feeling of your whole mouth being on fire.
Kate
I am sorry to hear that Hannah! Maybe omit cayenne pepper next time. Or, you can even cut back some of the curry paste. Try adding the curry in by taste and see how that helps.
Tania
I made this recipe last night for a Soup/Chili Holiday fundraising lunch at work. I made 3 batches of it! I didn’t have enough almond butter so I added some coconut milk to make maintain the richness and it worked great.
I made homemade Veggie stock…that was a lot of extra work. I’m sure it added to the flavour but next time I may just buy some.
Out of 10 crock pots, mine was the first to empty and I had many people come up to me to tell me that they loved it. I saved a bit to have with friends on the weekend. Looking forward to eating it again!
Thanks for the great recipe!! I will definitely make this again. It’s great for the cold Canadian winters.
Kate
That’s success! Way to go, Tania! You are very welcome. I am so happy it worked well. Thanks so much for your review and comment!
Patrícia
Just fantastic. Thanks
Kate
You are welcome!
Evie
I would never have thought put nut butter in a soup but it really works!! I use cashew butter and it tastes great. Such a warming nourishing soup, at one point I had 10 frozen portions in my freezer!! I love serving it with toasted cashews
Kate
Thanks for trying it, Evie!
Sherri R.
I added a little extra Thai spice, peanut butter and cayenne. Yum!
Kate
Nothing wrong with a little extra spice! Thank you, Sherri.
Katie
Made this with shredded butternut squash instead of sweet potatoes, and it turned out great. The perfect amount of heat and so creamy! Loving all the Cookie & Kate soups we have tried so far!
Kate
That’s a great variation! Thank you for your review, Katie.
Elle
I was looking forward to making this soup today and as expected it was beyond yummylicious. As suggested, I added slightly more ginger and pepper for a bit of a kick and it made it even more perfectisimo. Thank you for making the recipes simple and easy to follow.
I also want to thank you for including the nutritional information – I’m a lil health nut ;)
Kate
Yes! It’s so nice with a little extra ginger. I’m glad you thought so too. And you are welcome! I try to provide as much and accurate information as I can. I appreciate the review, Elle.
SARAH B HENDRICKSON
Your “Best Lentil Soup Recipe” was my go-to for healthy, delicious, filling lunch for the week. This one might replace it!
I added a half can of full fat coconut milk while blending, and added a couple pinches of red pepper flakes while simmering. It’s incredible. I also had some cauliflower I had to use, so I roasted that in sesame oil and soy sauce, and threw some of that on top with toasted cashews and cilantro.
Thanks so much. This totally made my snowy Sunday even better!
Kate
You’re welcome! Thanks for commenting, Sarah. I appreciate the review!
Jeannie Rodnell
Super easy and amazingly taste! Will make this again.
Kate
Great! Thanks, Jeannie for trying it.
Candy
I made this today. It was delicious. I didn’t have red curry so i used green one and it was fenomenal. I ate it with avocados and cilantro on top! Great recipe!
Whitney
could you use red chili paste instead of curry paste?
Kate
You could try it, but it won’t be a curry dish! It would change the curry taste and the heat level/taste would be different.
Karishma
Delicious! I’ve been following your blog, and love your book. Wanted a different carrot soup recipe and searched your blog. This looked interesting. I used less sweet potato than recommended as that’s all I had at home. We all loved it at home, didn’t need the extra cayenne pepper. Yum!
Kate
I’m glad, Karishma. Thanks so much for your review!
Susan A
So flavorful! The almonds are a particularly delicious addition. The pinch of cayenne was just enough for me, but my husband ended up adding more to his portions.
Kate
Thanks for sharing and providing a review, Susan!
Todd
I did a search on Google this weekend for carrots and sweet potatoes and soup. I made this in my Instant Pot and made a double portion. This honestly is possibly the best tasting soup I’ve ever made. I analyzed the calories and it’s amazing how good it is for so little calories overall — rich and very filling. Thank you so much. This is going into my regular rotation. ;-)
Kate
Wonderful, Todd! Thanks for stopping to comment and provide a review.
Elisa
The soup looks quite nutritious, and given that it contains carrots, sweet potatoes, and Thai curry; that is to be expected. Seems like just the thing to warm you up if you are feeling a little chilly. I love that the soup looks like something I could try to make myself, and I bet I will.
Kate
Thank you! It’s perfect to warm you up. Thanks Elisa for the review!
Jwiltz
We are in a cooling trend after a nasty heat wave. I looked in my fridge and saw all these odds-and-ends. Luckily, this recipe fit the bill to easily use them up, so I decided to make it. It was delicious! And I was surprised how delicious it was since normally I hate blended soups. It was so delicious that I wish I had the ingredients to make it again!
Kate
Great!! You’re welcome. I’m glad it fit just what you needed.
McKenzie
Well, this is another recipe that has my family telling me I should go become a chef. Thing is, the recipe was really easy! Fry, this, boil this, blend it all together, the result is beautiful. Feel free to switch the veges out for what you have on hand – I used pumpkin instead of kumara/sweet potato and it worked very well!
Kate
I’m glad you like it, MccKenzie!
JB
Amazing recipe. I made this last night and am making the vegetarian chili tonight. My partner suffers from a rare condition and until surgery soups, smoothies, and chili are apparently what is recommended. So I’ll be making a lot of your recipes I’m sure. Thank you!
Kate
You’re welcome, JB!
Jamie
We just made it and gobbled it up! We enjoyed and will make it again , thank you for sharing!
Kate
You’re welcome, Jamie!
Beth
I have one cup of coconut milk left from making your Chickpea Tikka Masla from the cookbook (wonderful!). Do you think this recipe would take well to blending it in?
Kate
Did you try it? What did you think, Beth?
Laura
I thought it was too sweet at first, but once I added more salt and the lime it was perfect.
Really flavorful and complex without anything being to overpowering.
I was looking for a good healthy lunch food so I would stop eating frozen pizza, so glad I found this.
Kate
Great, Laura!
Dylan Luks
Couple of weeks in the fridge?
Kate
Hi Dylan! Sorry for the confusion. The soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months. The tamari almonds will keep for up to 2 weeks. I don’t know of any soup recipe that will keep for a couple of weeks in the fridge.
Poonam Chhabria
Heavenly! this soup has just changed the way my hubs and baby look at sweet potato! it was devoured in minutes. the almond butter gave it another dimension altogether. i’m your fan and love you for your recipes :)
Kate
Powerful soup! :) Thanks so much for sharing!
BETHAN J LOMBARD
This soup is so good! I love the punch of lime and i drizzled some sriracha on it too. I have a 3 month and 3 year old so I end up eating garbage or nothing for lunch, lately and it’ driving me nuts! I made this tonight and am already excited to have it again for lunch tomorrow. Thank you!
Kate
Happy to hear that this was just what you need to fuel your body at lunch!