Sweet Potato Carrot Ginger Soup With Coconut Milk
When temperatures drop and the craving for warm, comforting meals kicks in, nothing beats a good homemade soup. Among the most flavorful and nutritious options, sweet potato, carrot, and coconut milk soup stands out as a favorite.
Smooth, creamy, gently sweet, and delicately spiced, it’s the perfect dish to warm you up while nourishing your body.
This creamy Thai-inspired soup is packed with bold flavors, featuring red curry paste and fresh ginger for a fragrant, satisfying twist.
Sweet Potato Carrot Ginger Soup With Coconut Milk
I don’t use sweet potatoes all that often, but the few recipes I’ve tried at home have been real winners. My husband really enjoyed the gratin I made, and the spiced, roasted sweet potatoes were a big hit too—absolutely delicious. More recently, I whipped up a sweet potato mash for our Thanksgiving menu.
If coconut milk isn’t your thing, no problem—you can skip it and the soup will still turn out great.
As for the Thaï red curry paste, I made mine from scratch.
I had a little jar left in the fridge, so I’ve been looking for new Thaï-inspired recipes to make the most of it.
Right now, I’m in full cozy soup mode—the kind that warms both body and soul.
It’s getting colder by the day, and apparently there’s a Canadian cold snap on the horizon. Looks like cozy meals are sticking around a bit longer—and I’m not complaining.
Sweet potato, carrot, and coconut milk soup is a must-have on fall and winter menus.
This soup is simple to make, full of nutrients, and loved by both kids and grown-ups alike.
Its slightly sweet taste and velvety texture make it perfect for busy weeknights, light lunches, or cozy Sunday dinners.
I originally planned to make a simple sweet potato soup—until I remembered the pumpkin and carrot coconut milk soup I made last year. That inspired me to follow a similar idea, but this time I added a spoonful of Thai red curry paste.
I’m not sure it qualifies as an authentic Thaï soup, but one thing’s for sure—it tastes like one.
The combo of sweet potatoes and carrots, brought to life with coconut milk, red curry paste, and a handful of fresh cilantro, was just what I was going for—a flavorful, cozy soup with real personality. It made the perfect dinner!
I was surprised by the flavor of this soup—gently spiced, with the sweetness of the sweet potato blending beautifully with the creaminess of the coconut milk. It strikes the perfect balance.
For a little extra indulgence, try topping it with shredded coconut and a handful of crushed peanuts—so good!
I’m a big fan of red curry paste—it’s one of my go-to ingredients. I’ve shared it before in my Thai shrimp and noodle soup recipes, both packed with bold, vibrant flavors that never disappoint.
| Quick tip : slice the carrots thinly and dice the sweet potatoes small. It speeds up cooking and gives you that soft, melt-in-your-mouth texture. |
What you need to make this Sweet Potato Soup
- 1 chopped onion : adds a mild, sweet aromatic base.
- 2 cloves of garlic, minced : boosts flavor with a fragrant touch.
- 1 to 2 tablespoons red curry paste : adjust to taste; it brings warmth and depth to the soup.
- 500 g sweet potatoes : peeled and diced small for quicker cooking; they give the soup a naturally sweet, velvety texture.
- 100 g carrots : sliced thin to enhance the soup’s gentle sweetness.
- Salt and pepper : to season and balance the flavors.
- 750 ml vegetable broth : ideally homemade or low-sodium, so you control the seasoning.
- 200 ml coconut milk : for a creamy texture and irresistible hint of exotic flavor.
- Fresh chopped cilantro : added at the end for a fresh, colorful finish.
How to Make This Flavorful Sweet Potato Soup
Sauté the Aromatics
- In a large pot, heat 1 tablespoon of oil over medium heat.
- Add the chopped onion and cook for about 5 minutes, until soft, translucent, and lightly golden.
Add the Spices
- Stir in the minced garlic, red curry paste, and freshly grated ginger.
- Cook for 3–4 minutes, stirring often so the flavors can develop without burning.
Cook the Vegetables
- Add the diced sweet potatoes and sliced carrots.
- Season with salt and pepper, then stir to coat the vegetables evenly in the spices.
Let It Simmer
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat, cover, and let simmer for about 30 minutes, or until the vegetables are tender.
Blend the Soup
- Remove from the heat and blend the soup using an immersion blender (or transfer to a regular blender) until smooth and velvety.
Finish with Coconut Milk
- Slowly stir in the coconut milk, mixing well to create a rich, creamy texture.
- Taste and adjust seasoning if needed.
Serve
- Ladle into bowls, and finish with a handful of fresh chopped cilantro and a sprinkle of toasted almonds or crushed peanuts for a bit of crunch.
- Serve hot—and enjoy every spoonful of this cozy, flavor-packed soup!
What Makes This Soup So Special ?
This isn’t just another bowl of soup—it’s a feel-good dish that brings together:
- The natural sweetness of sweet potato
- The light, fragrant touch of carrot
- The creamy, exotic flavor of coconut milk
- A hint of ginger and red curry paste to wake up your taste buds
The result ? A perfect balance of sweetness, bold flavor, and lightness—all in a dish that’s easy to digest and friendly for everyone, including vegetarians and those who are lactose intolerant.
Creamy Sweet Potato and Carrot Soup with Coconut Milk (Vegan Recipe)
Ingredients
- 2 cloves garlic minced
- 1 Tbsp red curry paste adjust to taste
- 500 g sweet potatoes peeled and diced
- 100 g carrots thinly sliced
- 750 ml vegetable broth
- 200 ml coconut milk
- fresh cilantro Chopped for garnish
- Salt to taste
- pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and slightly golden.
- Add the garlic, red curry paste, and freshly grated ginger.
- Cook for another 4 minutes, stirring regularly.
- Stir in the sweet potato cubes and carrot slices. Season with salt and pepper.
- Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for about 30 minutes, or until the vegetables are tender.
- Remove from the heat and blend until smooth using an immersion blender (or transfer to a blender in batches).
- Gradually stir in the coconut milk until the soup is creamy and well combined. Adjust seasoning if needed.
- Ladle into bowls and garnish with chopped cilantro. You can also top with toasted sliced almonds if you like a crunchy touch.
