Indulge in this spicy curry soup, with wholesome root vegetables and a swirl of creamy coconut milk.

Red Thai Curry Soup With Carrots and Sweet Potato [Vegan]





  • 1 tablespoon coconut oil
  • 1 onion chopped
  • 3 cloves garlic, sliced
  • 1 1/2-inch grated ginger
  • 2-3 tablespoon Thai red curry paste
  • 2 medium sweet potatoes chopped into inch cubes
  • 3 large carrots, or 5 small chopped into inch cubes
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • A dash of salt and pepper, to taste
  • A squeeze of fresh lime juice
  • 1 handful fresh coriander
  • 1 handful crushed peanuts


  1. Fry the onion with the coconut oil on a medium heat until browning. Add in the garlic, ginger and Thai paste and fry for a further 1-2 minutes.
  2. Add the sweet potato, carrots and stock and simmer for 15-20 minutes until the vegetables are soft.
  3. Mix with a hand blender or processor and then add in the coconut milk, salt and pepper, and lime juice.
  4. Top with coriander, crushed peanuts, and a swirl of coconut milk.

Nutritional Information

Total Calories: 841 | Total Carbs: 106 g | Total Fat: 40 g | Total Protein: 17 g | Total Sodium: 1869 g | Total Sugar: 35 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.