Curried Carrot Sweet Potato Soup


  • 1 lb. carrots, peeled, diced
  • 1 sm. onion, diced
  • 1 sm. sweet potato, peeled, diced
  • 2 Tbls. coconut oil
  • 12 Tbls. Thai red curry paste (start with 1 tbls. if you don’t like too much spice)
  • 4 C. broth (chicken or vegetable)
  • 1 can coconut milk
  • 1 Lime, juiced and zested
  • 1 Tbls. coconut sugar (opt., if needed)
  • Garnish: Thai basil


  1. In soup pot, melt coconut oil. Add carrots, onion and sweet potato (and a few shakes of salt & pepper). Saute until veggies start to soften up.
  2. Stir in red curry paste.
  3. Add broth and coconut milk.
  4. Simmer about 10-15 minutes until veggies are completely soft and the flavors have combined.
  5. Puree soup with an immersion blender or let cool a bit and blend in batches in blender.
  6. Finish soup with fresh lime juice and zest.
  7. Garnish, if desired, with with some chopped Thai Basil. If you want it spicier, add a few drops of Sriracha, chili oil, or sprinkle with some red pepper flakes.


The first time I made this I added a little bit of coconut sugar because I thought it needed it, the second time I didn’t need it, so just taste and add it if you want to.