Vegan Creamy Thai Carrot Sweet Potato Soup
Silky coconut-based vegetable soup infused with red curry paste, ginger, and garlic. Carrots and sweet potatoes are simmered until tender then pureed for a smooth finish. Topped with crispy tamari-roasted almonds and fresh herbs for contrast. Naturally vegan and gluten-free when using tamari.
Ingredients
- microgreens or fresh herbs(optional)
- fresh squeezed lime juice(optional)
- coconut milk(optional)
- red pepper flakes(optional)
- ½ cup almonds, raw, finely chopped
- 1 tablespoon tamari
- 1 tablespoon coconut oil
- 2 cups onion, diced
- 2 cloves garlic, peeled and minced
- 1 tablespoon ginger, peeled and minced, fresh
- 2 tablespoons red curry paste
- 4 cups vegetable broth, low-sodium
- ¼ cup almond butter
- 3 cups carrots, peeled and diced
- 3 cups sweet potatoes, peeled and diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- 1
Melt coconut oil in a large heavy-bottom pot over medium-high heat.
- 2
Add onions, garlic, and ginger, stirring frequently until onions are softened and translucent.
- 3
Stir in curry paste to coat the onions.
- 4
Whisk 1/4 cup vegetable broth with almond butter in a small bowl to smooth.
- 5
Add the almond butter mixture and remaining vegetable broth to the pot.
- 6
Stir in carrots, sweet potatoes, salt, black pepper, and cayenne pepper.
- 7
Bring to a simmer, cover, and cook until carrots and potatoes are fork tender.
- 8
Turn off heat and allow soup to cool slightly.
- 9
Puree soup using an immersion blender, blender, or food processor in batches as needed.
- 10
Return pureed soup to pot and rewarm over low-medium heat.
- 11
Taste and adjust seasoning. Thin with additional vegetable broth if desired.
- 12
Preheat oven to 325 degrees.
- 13
Line a baking sheet with parchment paper.
- 14
Toss chopped almonds with tamari until well coated.
- 15
Spread almonds on prepared baking sheet.
- 16
Roast until lightly golden and liquid has dried up.
- 17
Remove from oven and allow to cool.
- 18
Ladle warm soup into bowls and top with tamari almonds and desired garnishes.
Tips
Work in batches when pureeing to safely handle warm liquids.
Monitor tamari almonds closely during roasting to prevent burning.
Adjust soup thickness with additional vegetable broth to reach desired consistency.
Immersion blender is most convenient for pureeing in the pot.
Good to Know
Airtight container in refrigerator for 4-5 days.
Soup can be fully prepared and refrigerated 1 day ahead. Roast almonds fresh before serving for maximum crispness.
Ladle into bowls and top with tamari almonds, microgreens, fresh herbs, lime juice, and red pepper flakes.
Common Mistakes
Do not skip cooling soup slightly before blending to avoid steam burns.
Do not over-roast almonds; they continue to darken after removal from oven.
Do not puree on high speed without venting lid to prevent splashing hot soup.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use if tamari unavailable but note gluten content
Full guide →