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Thai sweet potato and carrot soup

A wonderfully satisfying dish jam packed with nutrients. Thick sweet potato soup with the taste of curry spices, lime and coconut makes this a meal that you will want in your regular meal rotation.
Prep Time 20 mins
Cook Time 1 hr
Course Appetizer, Main Course, Soup
Cuisine Thai
Servings 8 people


  • 2 tbsp grapeseed or avocado oil for frying
  • 1 kg sweet potato diced
  • 2 med carrots chopped
  • 1 brown onion chopped
  • 4 cloves garlic minced
  • 1 tbsp ginger grated
  • 1/2 tsp chilli flakes optional - to taste
  • 1/2 tsp smoked paprika
  • 4 cups vegetable stock
  • 400 ml coconut milk
  • 1/2 cup almond flakes toasted
  • 1 bunch coriander chopped
  • 1 lime zested and juiced
  • 1/2 tsp celtic sea salt
  • 1/2 tsp white pepper
  • 1/2 tsp ground black pepper
  • 1 tbsp curry powder


  • Heat the oil in a large pot on medium to high heat
  • Add the carrots and onion and fry for around 6 minutes or until carrot is softened slightly. Stir frequently.
  • Add the ginger, garlic, chilli, curry powder and smoked paprika, stirring for a couple of minutes until well distributed.
  • Add the sweet potato, coconut milk and vegetable stock, stir and bring to the boil.
  • Then reduce heat to low, cover and simmer for around 20 minutes or until sweet potato is tender.
  • Blend soup with a food processor, blender or stick blender until smooth
  • Pour soup back into the pot, add salt, pepper, lime juice and zest then warm up on medium heat for about five minutes, stirring occasionally.
  • Toast almond flakes in oven or air fryer until lightly browned.
  • Serve the soup and garnish with almonds and chopped coriander
Keyword coconut milk, Curry, spicy, Sweet potato, Sweet potato soup, sweet potato soup recipe