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This Vegan Thai Sweet Potato Soup Recipe is so rich, smooth, and creamy. They are easy to make, comforting with a nick of heat, and bursting with flavor. Warms you up perfectly when it’s cold outside.
You may also like to try my roasted pumpkin soup recipe.
Think of sweet potato and Thai food. The combination sounds amazing, doesn’t it? The sweet and spicy flavors of this carrot and Sweet Potato soup recipe will blow your mind away. It is creamy, sweet, spicy, so filling, and comforting. Easy to make, vegan-friendly, and just the perfect comfort food to enjoy during fall. Get cozy with this simple and healthy fall soup.
Looking for more, delicious soups? Why not also try my Healthy Asparagus Soup Recipe and my Easy Homemade Vegetable Soup?
Recipe Highlight
- Packed with a Thai flavor. This soup is loaded with goodies! Chilies, peanuts, ginger, and garlic come together to deliver a sumptuous soup.
- Hearty and healthy. Loaded with sweet potatoes and a host of other veggies, this filling soup is pure goodness.
- An easy soup. A breeze to prep, a big pot of this warming soup is ready in 45 minutes.
Ingredients you’ll need
- Coconut Oil: you may use avocado oil.
- Veggies – onions, sweet potatoes, carrots, celery
- Garlic Cloves: use fresh garlic for best flavor
- Ginger: the ginger gives this soup that robust Thai flavor.
- Red Chili
- Vegetable Broth: or any broth of choice
- Peanut Butter: this is what gives that soup a creamy yet authentic Thai cuisine flavors
- Peanuts: this is used to garnish so it is optional.
- Salt & Pepper
How to make sweet potato carrot soup
- First, sauté – In a large stockpot, sauté the onion, celery, carrots, garlic, and ginger.
- Then, add the sweet potatoes – Add the sweet potatoes and the remaining ingredients.
- Next, cook – Bring to a boil then simmer for 20 minutes.
- Blend – Remove the soup from the heat and process with a hand blender.
- Finally, garnish, serve, and enjoy!
Recipe notes and tips
- If you prefer this sweet potato ginger soup a bit thinner you can add an extra cup or two of broth.
- You can use ghee if making nonvegan. You may also use avocado oil or coconut oil
- If you don’t have a hand blender, transfer it in stages to your blender jug and blend until smooth.
- Top with cilantro for a pop of freshness.
- Add some cayenne or nutmeg, for an extra kick of spice.
- Serve with some crusty bread for dipping!
- You can easily double this creamy sweet potato recipe if you want to plan for meals ahead, or for serving a big crowd.
Commonly asked questions
Yes you can, and it’s super simple, so make a big batch, you won’t regret it!
After the soup is completely cooled, ladle it into an airtight container or a freezer bag. Freezer bags are great for freeing up space in the freezer, as they can lie relatively flat.
Also, if freezing flat, once it is frozen, you can also stand it upright to save more space in the freezer
The sweetest and most flavorful sweet potatoes is the Beauregard. they are commonly found in most grocery stores.
I recommend using fresh sweet potatoes to make sweet potato soup if possible.
Storage and reheating recommendations
- Store in the fridge: Allow the soup to cool down before you transfer it into a sealed container and store it in the fridge for up to 5 days.
- Freezing: Store your leftovers in a freezer-safe container or freezer bag and freeze for up to 3 months.
- Reheating: There are two methods to reheat this carrot sweet potato soup. If it was frozen, allow it to thaw overnight in the fridge before reheating. To reheat, you can either reheat single-size portions using a microwave-safe bowl in the microwave for 60-90 seconds. Or, you can place the soup in a saucepan and reheat it over medium heat on your stovetop.
More soup recipes
- Easy Chili Chicken Tortilla Soup
- Chicken Lemon Rice Soup
- Vegetable Minestrone Soup Recipe
- Mexican Chicken Soup Recipe
- Italian Chicken And Bean Soup
- Healthy Broccoli Cheddar Soup
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! Also, I would love it if you shared it with friends and family.
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Vegan Sweet Potato Carrot Soup Recipe
Ingredients
- 1 Tbsp Coconut Oil, Or Ghee for non-vegans
- 1 Large Sweet Onions, finely diced
- 2 Celery Stalks, Sliced
- 2 Large Carrots, peeled and chopped
- 2 Garlic Cloves, grated
- 2 Inch Piece Fresh Ginger, Peeled and grated
- 1 Red Chili (or to taste), sliced
- 1/4 Cup Peanut Butter
- 4 Cups Low-sodium Vegetable Broth
- 2 Large Sweet Potatoes, peeled and chopped
- Sea salt and pepper, to taste
- 2 Green Onions, sliced
- 4 tablespoons Roughly Chopped Peanuts
Instructions
- Heat oil in a large stockpot over medium-high heat. Add the onion, celery, carrots, garlic, and ginger and sauté for 5-6 minutes, until softened.
- Stir in chili and peanut butter, then add the sweet potatoes, broth, salt, and pepper.
- Bring to a boil, then lower the heat, cover and simmer until potatoes are tender about 18-20 minutes.
- Remove from heat and using a hand blender, process until smooth and creamy.
- Garnish the soup with green onions, chili, and peanuts, and enjoy!
Notes
- If you prefer the soup a bit thinner you can add an extra cup or two of broth.
- If you don’t have a hand blender, transfer it in stages to your blender jug and blend until smooth.
- Top with cilantro for a pop of freshness.
- Add some cayenne or nutmeg, for an extra kick of spice.
- Serve with some crusty bread for dipping!
- You can easily double this hearty recipe if you want to plan for meals ahead or serve a big crowd.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good soup.
I used crunchy peanut butter & extra ginger for mine and turned out well.
Perfect. Thanks for the feedback
Sounds good but I personally would add a couple other things and tweak some others to increase protein and use all organic.
I’d replace some of the vegetable broth with full fat organic coconut milk. For those of us who eat seafood, I think precooked shrimp would be yummy in your soup and add protein and color. I’d also use sodium free homemade broth and organic salt-free peanutbutter.
I’d like to know what kind of red pepper you like to use in this soup, how big, or the measured amount.
Thank you! Looking forward to make a batch SOON
Kathy S.
Sounds amazing. Great tips