Thai Sweet Potato and Carrot Soup


  • 4 sweet potatoes, diced (don’t worry about peeling them)
  • 4 carrots, diced (don’t worry about peeling them)
  • 1 shallot, minced
  • 5 cloves of garlic, mined
  • 2 tablespoons red curry paste
  • 2 13.5 oz cans coconut milk
  • 2 cups veggie broth
  • 1 lime, juiced
  • 3 tablespoons cashew butter
  • Optional toppings: cashews and cilantro


  1. Heat some oil (avocado or coconut would both work great) in a large pot. When hot, add your shallot and garlic + salt and saute until soft
  2. Add your curry paste, stir to combine, and cook for a minute or two
  3. Add your sweet potatoes and carrots + salt and toss until they are coated in the curry mixture
  4. Stir in your coconut milk and veggie stock. Bring to a simmer and simmer for 15 – 20 mins until the veggies are tender when pierced
  5. Add your lime juice and cashew butter and blend the pot of soup together with an immersion blender (stick blender) until super smooth. Season to taste with salt


You can peel your veggies if you want, but you don’t really need to since it’s all getting pureed in the end. The skin adds some good nutrition!