It is about time we embrace the cold and officially welcome soup season! And what better way to warm the soul then a creamy, plant-based Carrot and Sweet Potato Thai Soup!
If you’re looking for a vegan, dairy-free, warm-the-soul kind of soup, look no further! This hearty Carrot and Sweet Potato Thai Soup will fill your and your loved ones’ tummies and leave a feeling of ultimate satisfaction lingering on their taste buds.
Carrot and Sweet Potato Thai Soup
There’s no going wrong with this creamy soup. Packed with aromatic flavors, hints of nuttiness, and the perfect amount of spice, this soup will be the star of any dinner spread!
This Carrot and Sweet Potato Thai Soup is a great way to add healthier options to your diet. It also allows you to spice up your side dish or appetizer rotation as well!
It is family approved, and a great companion to make and take to potlucks or for a cuddling session under a blanket on a cold winter night.
So if you are craving a full Asian-themed dinner, then this Carrot and Sweet Potato Thai Soup will play the right song with your heartstrings! A Thai-inspired soup that is amazingly light, hearty, healthy, and comforting!
Benefits of Thai Soup
Despite it being sweet, spicy and incredibly rich, this Carrot and Sweet Potato Thai Soup does wonders for your body! It includes carrots (better if fresh) and roasted sweet potatoes. Each one offers amazing benefits.
To start off, carrots are commonly known to improve eye health, and are considered a tasty weight-loss friendly snack. Carrots are also a great source of beta carotene, fiber, vitamin K1, and potassium, and have been linked to lower cholesterol levels.
Next on the list are the sweet potatoes. This sweet vegetable possesses Carotenoids which can lower risk for cancer. They are full of vitamin A, and are known to lower LDL or “bad” cholesterol and control blood sugar levels.
Finally, the ginger hidden within the creamy waves of this aromatic Carrot and Sweet Potatoes Thai Soup is a healing pill for the body! Ginger has anti-inflammatory properties, and is used to treat nausea. It also helps with weight loss, lowering blood sugar, and treating chronic digestion issues.
A Tour Around Asian Cuisine
Being the home to many cultures, it is no secret that Asian cuisine holds an abundance of rich regional cuisines. Its use of ingredients include rice, garlic, ginger, chilies, dried onions, sesame seeds, soy, and tofu; with steaming stir and deep frying as common cooking methods.
So if you are booking your taste buds a round trip ticket around Asian-infused dishes, then make sure you allow them the pleasure of tingling dance with these recipes.
In addition to this creamy Carrot and Sweet Potato Thai Soup, my love for Asian food led me into falling in love with a creative spin on traditional food: Chinese Mushroom Chicken Over Beef Hotlink Rice.
Also, an Asian inspired dinner wouldn’t be the same without some golden crispy Air-Fried Cilantro Chicken Egg Rolls. I even presented the best of both worlds with my Beef Shawarma Egg Rolls. Now THAT’S something worth trying!
Finally, you might even want to enjoy this flavorful Carrot and Sweet Potato Thai Soup with some warm and fluffy Olive Bread!
Each Ingredient Enhancing the Other!
Top It with Some Roasted Delight!
Let’s take this steamy Carrot and Sweet Potato Thai soup to a whole other crunchy level with some roasted Tamari Almonds, or roasted Curry cashews!
Roasted Tamari Almonds
First, Preheat your oven to 325 °F, and line a large baking sheet with parchment paper.
Next, In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Place the almonds on the baking sheet as a single layer.
Keep your almonds in the oven for about 12 minutes, or until lightly golden Roast the almonds for 9 to 12 minutes, until lightly golden. Make sure the Tamari has dried up.
Finally, allow your almonds to cool, then scrape the almonds off the parchment paper and enjoy!
Curry Roasted Cashews
First, preheat your oven to 325 °F, and line a sheet pan with parchment paper.
Then, in a small bowl stir together coconut oil, curry powder and red curry paste until combined.
Next, add your cashew and make sure everything is coasted, then season with salt and pepper.
Finally, place them onto the sheet pan in the oven for about 12 minutes, or until golden brown.
Tips for Perfect Results
Sometimes, it is better taking a few tips into consideration, even if you are dealing with something as simple as soup. So here are a few pointers to make your cooking session an easy task!
You can play with the consistency of this soup. Although it’s a thick soup, you can definitely make it thinner.
Also, remember that fresh carrots may need a little longer to cook than sweet potatoes, so cook them first.
And if you like it real spicy, you can always increase the amount of curry spice or add some red chili flakes.
Finally, using a hand blender to puree it while simmering on low heat would be best to get the desired consistency.
Frequently Asked Questions
Keep your Carrot and Sweet Potato Thai Soup leftovers in a container in the fridge for 4-5 days. Reheat in the microwave or oven when you are ready to enjoy the rest.
If you feel like your soup is not at a desired consistency, then simply add some vegetable stock or a bit of water.
As a finishing touch, top your Carrot and Sweet Potato soup with some roasted cashews, roasted tamari almonds, chopped fresh cilantro, shredded coconuts, or a squeeze of fresh lime juice.
Cook, Serve, Repeat!
Ingredients You Need
- roasted carrots
- sweet potato; cubed
- coconut oil
- onions; cubed
- ginger; minced
- bouillon cubes vegetarian
- curry spice
- peanut butter crunchy or creamy
- salt to taste
Follow These Simple Steps
First, roast 4 large pealed carrots at 400F for 30 min.
Then, add coconut oil in a pan and sauté your onions and minced ginger. Once onions are translucent, add water and 2 bullion cubes.
Finally, add the peanut butter, roasted carrots, and the sweet potato to the pot and keep on medium heat until they are soft.
Add in the curry then puree the soup and enjoy!
Other Delicious Recipes to Try
- Mediterranean Brown Lentil Soup
- Durum Wheat Chicken Soup-Frikeh
- Best Chicken Healing Soup
- Red Lentil Soup
- Best Boiled Potatoes With Dried Herbs
- Meat Potato Onion Egg Skillet
- Chicken Curry With Vegetables
- Freekeh With Beef Shanks
- Hearty Kafta And Potato Stew
- Cajun Salmon Rice With Tahini Salad
CARROT AND SWEET POTATO THAI SOUP
- 5 roasted carrots
- 1 sweet potato cubed
- 1 tbsp. coconut oil
- 2 onions cubed
- 1 tbsp. ginger minced
- 2 ½ quarts water about 10 cups
- 2 bouillon cubes vegetarian
- ½ tbsp. curry spice
- ¼ peanut butter crunchy or creamy
- salt to taste
- Roast 4 large pealed carrots at 400 °F for 30 minutes.
- Add coconut oil in a pan, and sauté onions and minced ginger. Once onions are translucent, add your water and 2 bullion cubes.
- Add the peanut butter, roasted carrots, and the sweet potato to the pot and keep on medium heat until they are soft.
- Add in the curry then puree the soup and enjoy!