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Traditional Recipes Redone…Healthier

Creamy Thai Carrot Sweet Potato Soup

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Happy first week of Fall! Nothing will put you in the mood for all things fall more than a creamy soup – try this heart-warming Creamy Thai Carrot Sweet Potato Soup. This Thai style recipe uses fresh, seasonal ingredients that you can find at your local farmer’s market. Happy Harvest! Enjoy!


Creamy Thai Carrot Sweet Potato Soup


  • 1 tablespoon (15 mL) virgin coconut oil
  • 2 cups (500 mL) diced sweet onion
  • 2 cloves garlic, minced
  • 1 tablespoon (15 mL) minced fresh ginger
  • 2 tablespoons (30 mL) red curry paste
  • 4 cups (1 L) low-sodium vegetable broth, plus more if needed
  • 1/4 cup (60 mL) raw almond butter
  • 3 cups (750 mL) diced peeled carrots (1/2-inch/1 cm dice)
  • 3 cups (750 mL) diced peeled sweet potatoes (1/2-inch/1 cm dice)
  • 1/2 teaspoon (2 mL) fine sea salt, plus more to taste
  • 1/4 teaspoon (1 mL) cayenne pepper (optional)
  • Freshly ground black pepper
  • minced fresh cilantro, for serving
  • lime juice, for serving

Roasted Tamari Almonds:

  • 1/2 cup (125 mL) raw almonds, finely chopped
  • 1 tablespoon plus 1 teaspoon (20 mL) low-sodium tamari or coconut aminos

The original recipe was published on Half Baked Harvest. Visit Half Baked Harvest for directions and other delicious harvest ready recipes. Can’t get enough of fall? Follow Half Baked Harvest on Facebook, Twitter and Pinterest.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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