Thai Sweet Potato, Carrot and Ginger Soup Recipe
A thick, creamy soup made from sweet potato and carrot with ginger, coconut milk and lime. It’s a Thai take on a “warming cream soup” – perfect for chilly days when you’re craving something fragrant and gently spicy, yet still delicate.
This soup combines the European idea of a “warming cream soup” with Thai flavour balance: the sweetness of sweet potato and carrot, spicy ginger, the richness of coconut milk and the acidity of lime. Thanks to that it’s both soothing and bold, smells like a little Thai eatery on a rainy evening and beautifully warms you from the inside.
Chef's tips
Add the ginger gradually and taste as you cook – it’s easy to overdo it and let it overpower the delicate sweetness of the vegetables. Blend the soup really thoroughly, and if you like a velvety, restaurant-style texture, you can pass it through a sieve at the end. Squeeze in the lime juice after taking the pot off the heat so you don’t lose the fresh citrus aroma.
How to serve
Serve it with jasmine rice or a crusty baguette, and sprinkle the top with coriander, toasted peanuts or pumpkin seeds for a contrast of textures. It pairs well with jasmine green tea or lightly sparkling water with lime and ginger. It’s the kind of soup worth cooking for a lazy autumn movie night or after a long, cold walk.
Ingredients
- sweet potato peeled, weight after peeling - 500 g
- carrot medium - 2 pieces
- onion medium - 1 piece
- fresh ginger approx. 3 cm piece - 20 g
- coconut milk - 300 ml
- vegetable stock or water - 700 ml
- lime juice - 2 tablespoons
- soy sauce instead of salt - 1.5 tablespoons
- chili pepper optional, deseeded, for heat - 0.5 pieces
- oil - 1 tablespoon
- fresh coriander or parsley chopped, for serving - 2 tablespoons
Preparation
- Peel the sweet potato and carrots and cut into approx. 2 cm cubes. Peel the onion and slice into thin wedges. Peel the ginger with a teaspoon and finely chop or grate it. Finely chop the chili (if using).
- Heat the oil in a large pot over medium heat. Add the onion and fry for 4–5 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the ginger and chili and fry for about 1 more minute, until they become very fragrant.
- Add the diced sweet potato and carrot to the pot. Mix with the onion and ginger and fry for 2–3 minutes so the vegetables warm through slightly.
- Pour in the stock or water so that the vegetables are almost covered. Bring to a boil, reduce the heat and cook for 15–18 minutes, until the sweet potato and carrot are very soft – a fork should slide in without resistance.
- Remove the pot from the heat. Blend the soup until smooth – either with an immersion blender directly in the pot or in a jug blender (in batches).
- Pour in the coconut milk and mix thoroughly. Return the pot to low heat and warm for 2–3 minutes without bringing it to a strong boil.
- Season the soup with soy sauce and lime juice. Taste and, if needed, add a bit more lime juice (for acidity) or soy sauce (for saltiness).
- Serve the soup hot, sprinkled with chopped coriander or parsley.
Storage
The soup keeps well in the fridge for 2–3 days in a sealed container. Reheat gently over low heat, without boiling vigorously, so the coconut milk doesn’t split. You can also freeze it (without fresh herbs) for up to a few weeks; defrost overnight in the fridge and reheat before serving.
