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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.
Think of sweet potato and Thai food. The combination sounds amazing, doesn’t it? The sweet and spicy flavors of this carrot andSweet 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.
Table of Contents
Looking for more, delicious soups? Why not also try my Healthy Asparagus Soup Recipe and my Easy Homemade Vegetable Soup?
why you’ll love this sweet potato soup recipe
- 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 this recipe
- 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
What are the benefits of eating sweet potatoes?
Sweet potatoes are high in beta carotene which is where they get their orange color from. Sweet potatoes are loaded with Vitamin C,Vitamin B,Potassium, and magnesium. They are also high in antioxidantsand have anti-inflammatoryeffects which help reduce inflammation. Also, they have a lower Glycemic index which makes them slower to digest and doesn’t spike your insulin. Are you convinced to make this sweet potato soup now?
Is sweet potato good for weight loss?
One of the reasons that sweet potatois a great candidatefor weight loss is the fact that they are high in fiber, have high water content, and have a low glycemic index. Most importantly is the fact that because they are high in dietary fiber, they take up more space in your stomach and make you feel full. Therefore they prevent you from overeating and they are much slower to digest. Make this Vegan Thai Sweet Potato Soup Recipe and savor all the health benefits that come with it!
Can I freeze Sweet Potato Soup?
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
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? Try these next:
- 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
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Vegan Sweet Potato Carrot Soup Recipe
Easy to make, thick and creamy with a kick of heat. So comforting and filling
5 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: Asian
Diet: Gluten Free
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 servings
Calories: 392kcal
Author: Rena
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 Tbsp 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
Calories: 392kcal | Carbohydrates: 54g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Sodium: 1145mg | Potassium: 1032mg | Fiber: 9g | Sugar: 17g | Vitamin A: 30800IU | Vitamin C: 28mg | Calcium: 104mg | Iron: 2.3mg
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Reader Interactions
Comments
Junko says
Very good soup.
I used crunchy peanut butter & extra ginger for mine and turned out well.Reply
Rena says
Perfect. Thanks for the feedback
Reply
Kathy S. says
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.
Reply
Rena says
Sounds amazing. Great tips
Reply
