This Vegan Thai Sweet Potato Soup is Incredibly Flavorful

This Thai Sweet Potato Soup is the perfect combination of fall flavors and exotic spices — plus its vegan and ready in about 30 minutes.

Thank you to Aneto Natural for sponsoring this post and providing the Aneto Vegetable Broth used in making this soup.

Thai Sweet Potato Soup

This velvety, gorgeous soup combines cozy autumn root vegetables with exotic Thai flavors like coconut milk, lime juice and curry. It’s the perfect combination of hearty-yet-light for those cold evenings when you want something warm that isn’t heavy.

Its also a completely vegan meal — this would be an ideal addition to a globally-influenced Thanksgiving table, especially for any vegetarians in attendance.

Other Great Vegetarian Recipes for Fall

Vegan Red Lentil Soup

One-Pot Butternut Squash Mac & Cheese

Vegetarian Sweet Potato & Black Bean Chili

This Vegan Thai Sweet Potato Soup is Incredibly Flavorful

• Author: Homemaker’s Habitat
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4-6 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Thai

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Description

This Thai Sweet Potato Soup is the perfect combination of fall flavors and exotic spices — plus its vegan and ready in 30 minutes.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 yellow onion, diced
• 1 tablespoon fresh ginger or ginger paste, minced
• 2 tablespoons red curry paste, or more, to taste
• 1 pound carrots (about 2 large), peeled and diced
• 2 sweet potatoes, peeled and diced
• 4 cups best-quality vegetable broth, such as Aneto Natural
• 1 (13.5-ounce) can lite coconut milk
• Kosher salt and freshly ground black pepper
• 1/3 cup fresh cilantro leaves, plus more for garnish
• 1/4 cup packed fresh basil leaves, plus more for garnish
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons crushed peanuts
• 2 teaspoons siracha sauce, or more to taste (optional)

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Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, and ginger and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in curry paste until fragrant, about 1 minute.
2. Stir in carrots, sweet potatoes, vegetable broth and coconut milk; season with salt and pepper, to taste.
3. Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes.
4. Remove from heat. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. Puree with an immersion blender or transfer soup to a blender and puree until desired consistency is reached.
5. Serve immediately, garnished with additional fresh herbs, peanuts, and if desired.

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Keywords: Vegetarian, Vegan, Sweet Potato, Thai