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
- 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).
- 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)
- 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
- 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.
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.
Oooh, this looks delicious!! I don’t have Thai curry paste on my shelf; Do you think that sriracha sauce would work in a pinch?
It will likely have more spice, but you could try it. Let me know what you think!
The first words that came to mind when I tasted it was “Seriously this is EVERYTHING”. It’s ridiculously yummy !!!! Perfect blend of sweet, salty, creamy and all with a teeny tiny kick of heat. This will be on regular rotation for sure !! Thanks for sharing such a fantastic recipe.
I made this with a a few modifications to make it nut-free. Instead of nut butter, I used a combo of tahini and coconut milk (it’s what we had on hand). I toasted tamari pepitas with a bit of brown sugar instead of almonds (delicious!)
I poured the soup over a bowl of udon to make a thick sauce for the noodles. It was a hit all around, everyone loved it. If you like it spicier, I’d suggest adding some minced hot peppers to the aromatics in the first step.
The recipe for this food was pretty simple and the soup looked rich and creamy. The color of the soup gave it a nice look and gives you the desire to eat it.
AMAZING Soup! I had 3 bowls. I love your recipes. Keep them coming!
I’m glad you enjoyed it, Heather! Thank you for your review.
interesting taste, definitely something different for me, but loved it! I did not have enough sweet potatoes so I used only 1 cup and it still turned out great.
I don’t love carrots, and I’m always looking for a way to attempt to eat more of them. This recipe fit the bill. I am positively shocked to really like this soup!! I’m glad I took a chance on this month, thank you for sharing the recipe. The lime and cilantro, totally make it!
I’m excited you enjoyed it!
I found this recipe because I was trying to recreate something similar that I had at a local restaurant.
I am thrilled to report that this was just as good or better than the restaurant version. I will dream about this soup. It is so, so good.
In my excitement I forgot to add any toppings so I can only imagine that it will be even better with the cilantro and almonds. I will use them for the leftovers.
Seriously so good. This will be on regular rotation in my house this winter.
So good!! I don’t know how, but the almond butter really makes it, and definitely the lime added after cooking. Such a great combo of flavors!
I’m glad you loved it, Mary! I appreciate your review.
Adore this soup. So comforting and healing from the warm spices. The addition of the almonds is a must! I use coconut milk at the end and 1/2 miso ginger broth.
Thank you for your review, Mackenzie!
This is seriously one of the best soup recipes that I have tried. It’s easy and tasty….
I’m excited you loved it, Valerie! I appreciate your review.
My 13 month old daughter loved this soup! So that’s a big win for me! I was almost tempted to add some coconut milk, out of habit but so glad I didn’t. It’s delightfully creamy and flavourful as is.
Great recipe! I amended it some:
I made it in the Instant Pot. First part was done on sautee, and then High Pressure for 10 min. Natural release for 15 minutes, followed by Quick Release. I also used an immersion blender. Note: if you use the IP, only use 1/2 of the stock/broth.
I added a fresh cayenne pepper since my curry paste wasn’t very hot. I sauteed it with the onions and ginger. And then added the garlic last just until fragrant. I didn’t have red curry paste, so I used Panang, which was tasty.
I did not use salt. Instead, before I blended it, I added 1 T. coco aminos and 1 T. fish sauce. It was just the right amount of salt/umami.
I also blended in the juice of 1 lime (instead of using it as garnish).
It was delicious!
I will make this again!
Thank you for sharing how you made it, May! I appreciate your review.
I’ve made this soup a few times and love it. Only had green curry paste, but was still delicious. I also add a little extra ground ginger because I love it with soup. For those asking for nut-free alternatives, I’ve also added miso paste and it is YUM! (omit the salt if you’re going that route) Perfect soup that is both hearty and healthy. Thank you.
I’m excited you love it, Beckey! I appreciate your review.