Easy 30 Minute Sweet Potato And Carrot Soup Recipe
This Easy 30 Minute Sweet Potato and Carrot Soup is a smooth, creamy, and flavorful vegan soup packed with nutritious vegetables and aromatic Thai red curry paste. Perfect as a comforting meal or starter, it features tender sweet potatoes and carrots blended with coconut milk and a hint of lime, garnished for extra texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Thai red curry paste
- 1 litre (4 cups) vegetable broth
- 500 g (1 lb) medium sweet potatoes, peeled and diced
- 300 g (⅔ lb) carrots, peeled and diced
- 400 ml (14 oz) can coconut milk
- Salt and pepper, to taste
- Juice of 1 lime
Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Chopped peanuts
- Red chili flakes (optional)
- 2 tablespoons chopped almonds
- 100 g cooked rice
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and cook for another 1-2 minutes, allowing the flavors to meld.
- Cook Vegetables: Add the diced sweet potatoes, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the vegetables are tender.
- Blend the Soup: Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to an upright blender and blend until smooth. Allow the soup to cool slightly before blending, and keep the lid slightly ajar to let steam escape.
- Finish with Coconut Milk: Return the pot to low heat and stir in the coconut milk. Season with salt and pepper to taste, and add the lime juice.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, chopped peanuts, almonds, cooked rice, and red chili flakes if desired.
Notes
- Immersion Blender vs. Upright Blender: An immersion blender is convenient and minimizes the risk of hot soup splattering. If using an upright blender, ensure the soup has cooled slightly and blend in small batches to avoid pressure build-up.
- Adjusting Spice Levels: Reduce the amount of Thai red curry paste for a milder soup. Add more curry paste or a pinch of red chili flakes for extra heat.
- Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Additional Veggies: For extra nutrition and variety, feel free to add other vegetables, such as bell peppers or spinach.
