Easy 30 Minute Sweet Potato And Carrot Soup

Name: Easy 30 Minute Sweet Potato And Carrot Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 medium onion (chopped); 2 cloves garlic (minced); 1 tablespoon ginger (minced); 2 tablespoons Thai red curry paste; 1 litre vegetable broth; 500 g medium sweet potatoes (peeled and diced); 300 g carrots (peeled and diced); 400 ml can coconut milk; Salt and pepper (to taste); Juice of 1 lime; Fresh cilantro (chopped); Lime wedges; Chopped peanuts; Red chili flakes (optional); 2 tablespoons chopped almonds; 100 g cooked rice

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Craving something quick and healthy? This sweet potato and carrot soup with red curry is your go-to! Ready in just 30 minutes, it's bursting with flavour and nutrients.

sweet potato and carrot soup on a white table with a spoon and napkin.

You'll also love my roasted red pepper soup, carrot and coriander soup, and this Thai chicken noodle soup.

Table of Contents

Jump to:

⭐️ Why this recipe works
🧾 Ingredients overview
👩🏻‍🍳 Here's how to make it
📖 Variations
💡 Chef's Guide: Expert Tips
🍯 Storing and reheating leftovers
❓Recipe FAQ's
Easy 30 Minute Sweet Potato And Carrot Soup

⭐️ Why this recipe works

Rich and Creamy: The addition of coconut milk provides a luxurious, creamy texture without the need for dairy.
Flavourful Depth: Thai red curry paste adds a complex blend of spices that enhances the natural sweetness of the vegetables.
Nutrient-Dense: Sweet potatoes and carrots are packed with vitamins and minerals, making this soup both delicious and nutritious.
Quick and Easy: This recipe is straightforward and can be prepared in under an hour, perfect for a weeknight meal.
Customisable: The recipe is highly adaptable, allowing for various substitutions and adjustments based on dietary preferences and available ingredients.

🧾 Ingredients overview

Aldi ingredients for sweet potato and carrot soup

Olive Oil: Used for sautéing the aromatics, adding a base layer of flavour.
Onion: Provides a sweet and savoury foundation for the soup.
Garlic: Enhances the overall flavour with its aromatic and pungent qualities.
Ginger: Adds a zesty, slightly spicy note that complements the sweetness of the vegetables.
Thai Red Curry Paste: Introduces a blend of spices that adds depth and warmth to the soup.
Vegetable Broth: Acts as the primary liquid component, infusing the soup with a savoury base.
Sweet Potatoes: Adds natural sweetness and a creamy texture when blended.
Carrots: Contributes additional sweetness and a vibrant color to the soup.
Coconut Milk: Provides creaminess and a subtle coconut flavour.
Salt and Pepper: Used to season the soup to taste.
Lime Juice: Adds a bright, tangy finish that balances the flavours.
Fresh Coriander (Cilantro): Used as a garnish, adding freshness and a pop of colour.
Lime Wedges: Served as a garnish for an extra burst of citrus.
Chopped Peanuts: Adds a crunchy texture and nutty flavour when used as a garnish.
Red Chilli Flakes: Optional garnish for a bit of heat.
Chopped Almonds: Adds a crunchy texture when used as a garnish.
Cooked Rice: Optional addition for extra substance and texture.

For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

👩🏻‍🍳 Here's how to make it

Sweet Potato And Carrot Soup recipe step-by-step

frying garlic and adding chopped sweet potatoes to a pan.

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
Add Curry Paste: Stir in the Thai red curry paste and cook for another 1-2 minutes, allowing the flavours to meld.

sweet potato and carrot soup before and after blending

Cook Vegetables: Add the diced sweet potatoes, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the vegetables are tender.
Blend the Soup: Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to an upright blender and blend until smooth.

blended sweet potato soup before and after spices being added

Finish with Coconut Milk: Return the pot to low heat and stir in the coconut milk. Season with salt and pepper to taste, and add the lime juice.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh coriander (cilantro), lime wedges, chopped peanuts, and red chilli flakes if desired.

📖 Variations

Coconut Milk Alternatives: Use almond milk or cashew cream for a different creamy texture.
Protein Boost: Add cooked chicken, tofu, or chickpeas for added protein.
Spice Level: Adjust the amount of red curry paste or add fresh chilies to increase or decrease the heat.
Herbs: Substitute coriander (cilantro) with parsley or basil for a different herbaceous note.
Vegetable Variations: Incorporate other vegetables like butternut squash, parsnips, or bell peppers.
Broth Options: Use chicken broth or beef broth for a richer flavour if not vegan.

💡 Chef's Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

Balancing Flavours: If the soup is too spicy, add a bit more coconut milk or a spoonful of sugar to balance the heat.
Texture Control: For a chunkier soup, blend only half of the soup and mix it with the unblended portion.
Nut Topping: Toast the chopped almonds and peanuts before garnishing to enhance their flavour.

🍯 Storing and reheating leftovers

Fridge: Store the cooled soup in an airtight container in the fridge for up to 4 days.
Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
Reheat: To reheat, warm the soup in a pot over medium heat until heated through, or microwave individual portions for 2-3 minutes, stirring halfway through.

❓Recipe FAQ's

Can I make this soup without coconut milk?

Yes, you can substitute with almond milk, cashew cream, or even regular dairy milk if you're not avoiding dairy.

How can I enhance the flavour without adding more salt?

Try adding a splash of soy sauce, a dash of fish sauce (if not vegan), or a sprinkle of nutritional yeast to boost the umami flavour.

How do I prevent the soup from being too sweet?

If the soup is too sweet, balance it with additional lime juice or a splash of apple cider vinegar.

How can I make this soup lower in calories?

Use light coconut milk or a plant-based milk alternative, and reduce the amount of oil used for sautéing the aromatics.

Looking for other hearty soup recipes like this? Try these:

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