Gather With Kate

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Cozy Thai Carrot & Sweet Potato Soup Recipe

Thai Sweet potato and carrot soup with coconut milk and cilantro on dark wooden background.

This soup is the perfect introduction to fall. With the nights getting cooler, and the runny nose starting to make an appearance, my body is craving a nice warm soup packed with vitamin C and some spice to keep the cold at bay. It’s definitely my favourite soup to keep in the freezer for the colder months!

The nice thing about this soup is you can switch out the ingredients to use what you have. Don’t have curry paste? Use some cumin, coriander and paprika and give a similar flavour profile. No onion? Use shallots or even a red onion will do the trick in a pinch. No sweet potato? Try subbing for butternut squash! While I love the addition of coconut milk, it’s not 100% necessary, but you will end up with a spicier soup!

I love making this soup in my big dutch oven and leaving it to simmer for a while (let’s be honest, I have definitely forgotten this on the stove for an hour and it turned out AMAZING).

Serve with warm crusty bread or home made biscuits!

Thai Carrot & Sweet Potato Soup

  • Servings: 4–6
  • Difficulty: Easy
  • Print

This Thai-inspired carrot & sweet potato soup is creamy, cozy, and packed with flavor. With a hint of ginger, garlic, turmeric, and red curry paste, it strikes the perfect balance of sweet, spicy, and earthy. Naturally vegan and gluten-free, it’s perfect for chilly nights.

Ingredients

  • 1 tbsp coconut oil (or olive oil)
  • large pinch of salt, to taste
  • 1 medium onion, chopped (or 1 small onion + 1 shallot for a deeper flavor profile)
  • 3 jumbo carrots, peeled & chopped (or 6 regular sized)
  • 2 large sweet potatoes, peeled & chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 2 tbsp Thai red curry paste
  • 4 cups vegetable broth
  • 1 (400 ml) can full-fat coconut milk (or coconut cream, reserve 2 tbsp for garnish)

    • Optional Garnishes:

  • Fresh cilantro or Thai basil
  • Drizzle of coconut milk
  • Toasted pumpkin seeds or crushed peanuts
  • Chili flakes or sriracha for extra heat

Directions

    Sauté the Aromatics:
  1. Heat coconut oil in a large pot over medium heat.
  2. Add onion (and shallot, if using) and cook until soft and translucent, about 5 minutes.
  3. Stir in garlic, ginger, turmeric, salt and red curry paste. Cook for 1–2 minutes until fragrant.

    4. Add Vegetables & Simmer:

  4. Add carrots, sweet potatoes, and vegetable broth.
  5. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until vegetables are fork-tender.

    6. Blend Until Smooth:

  6. Stir in the full-fat coconut milk.
  7. Use an immersion blender to puree the soup until creamy.
    8. *(Or carefully transfer to a blender in batches.)*

    Serve & Garnish:

  8. Ladle into bowls, drizzle with reserved coconut milk, and top with fresh herbs, seeds, or chili flakes.

    Tips & Variations:
  • Add extra curry paste or a pinch of cayenne for more heat.
  • If you have lime leaves on hand, throw two into the soup while it simmers and remove before blending for extra flavour.
  • Stir in cooked lentils or chickpeas after blending for extra protein.
  • Store in the fridge for up to 5 days or freeze for 2–3 months.

Kaitlin Shears
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