Creamy Thai Carrot and Sweet Potato Soup with Roasted Tamari Almonds | www.floatingkitchen.net

Creamy Thai Carrot and Sweet Potato Soup with Roasted Tamari Almonds

This post was originally published here September 26, 2016. I’ve since updated the text and photographs. This silky vegan, gluten-free soup is a favorite recipe of mine from Angela Liddon’s cookbook, Oh She Glows Every Day. Everyone should go check it out!

It’s officially Fall. Which means it’s time for all the orange foods! Bring on the butternut squash, sweet potatoes, carrots and pumpkin. But more specifically, bring them to me in the form of puréed soups!

I almost always gravitate towards silky, puréed soups at the start of soup season. I guess it’s because I’m not fully ready to dive straight into all the hearty chilies and stews just yet. I’m the type of person who needs to go gently from Summer to Fall. I need baby steps. And puréed soups are my baby steps.

Also, there is nothing like a puréed soup when it comes to a blank canvas for toppings!

Did you know I have a rule about no naked soups?

Creamy Thai Carrot and Sweet Potato Soup with Roasted Tamari Almonds | www.floatingkitchen.net

This bright, flavorful Creamy Thai Carrot and Sweet Potato Soup with Roasted Tamari Almonds is one of my favorite recipes from Angela Liddon’s cookbook, Oh She Glows Every Day. I come back to this recipe time and time again because it’s so straight-forward and comforting. But it’s far from boring. The cheeriness of the carrots and fresh ginger really shines in this recipe. While the sweet potatoes make this soup extra smooth and thick. I sometimes find carrot-only puréed soups have an underlying graininess that isn’t very appealing. This soup does not suffer from that problem.

Creamy Thai Carrot and Sweet Potato Soup with Roasted Tamari Almonds | www.floatingkitchen.net

And the toppings! The crunchy roasted tamari almonds are like little bits and bobs of umami-goodness! So don’t skip out on making them. If gluten isn’t an issue, you can substitute soy sauce for the tamari here. And for the rest of the toppings, it’s all up to your discretion. I like a few microgreens and/or fresh herbs (I highly recommend Thai basil or cilantro) for a pop of color. And you can never go wrong with a drizzle of coconut milk!

I love that this Creamy Thai Carrot and Sweet Potato Soup with Roasted Tamari Almonds tastes as fresh and vibrant on day 1 as it does on day 4. It’s the perfect make-ahead recipe to keep in your refrigerator for a quick lunch or dinner throughout the week. I hope you add it to your repertoire of orange foods this season!

Cheers,

Liz

Creamy Thai Carrot and Sweet Potato Soup with Roasted Tamari Almonds

Creamy Thai Carrot and Sweet Potato Soup with Roasted Tamari Almonds

At a Glance:
Yield: Serves about 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 20 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the Soup:

  • 1 tablespoon coconut oil
  • 2 cups diced onion
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon peeled and minced fresh ginger
  • 2 tablespoons red curry paste
  • 4 cups low-sodium vegetable broth
  • 1/4 cup almond butter
  • 3 cups peeled and diced carrots
  • 3 cups peeled and diced sweet potatoes
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper

For the Almonds:

  • 1/2 cup raw almonds, finely chopped
  • 1 tablespoon tamari (can use soy sauce if you’re not gluten-free)

For Topping:

  • Microgreens or fresh herbs
  • Fresh squeezed lime juice
  • Coconut milk
  • Red pepper flakes

Instructions

  1. In a large heavy-bottom pot, melt the coconut oil over medium-high heat. Add the onions, garlic and ginger and cook, stirring frequently, for 6-7 minutes or until the onion is softened and translucent. Add the curry paste and stir to coat the onions.
  2. In a small bowl, whisk together about 1/4 cup of the vegetable broth with the almond butter to help smooth it out. Then add this, plus the remaining vegetable broth to the pot. Stir in the carrots, sweet potatoes, salt, black pepper and cayenne pepper. Bring the soup to a simmer and cook, covered, for 20-25 minutes, or until the carrots and potatoes are fork tender. Then turn off the heat and allow the soup to cool slightly.
  3. Once the soup is cool enough to handle, purée the soup using an immersion blender, blender or food processor with the blade attachment. Work in batches as necessary and be careful when transferring warm liquids.
  4. Return the puréed soup to your pot and re-warm it over low-medium heat. Taste and adjust for salt and pepper, if necessary. You can also thin out the soup to your desired consistency with a little more vegetable broth. Cover to keep warm.
  5. Meanwhile, pre-heat your oven to 325 degrees. Line a baking sheet with parchment paper. In a small bowl, toss the chopped almonds with the tamari until well coated. Then spread the almonds out onto your prepared baking sheet. Roast the almonds in your pre-heated oven for 9-11 minutes, or until they are lightly golden and the liquid has dried up. Remove from the oven and set aside to cool.
  6. To serve, ladle the warm soup into bowl. Top with the tamari almonds and any other toppings of your choice.
  7. Leftovers can be stored in an airtight container in your refrigerator for 4-5 days.

Notes

Recipe reprinted with minor adaptations from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation.

74 comments on “Creamy Thai Carrot and Sweet Potato Soup with Roasted Tamari Almonds”

  1. There is nothing better than a big bowl of soup in the fall. And I know what you mean about craving a little homecooking after traveling. I can see why you wanted to come home to a big bowl of this deliciousness! Gorgeous!

  2. Her book is supposed to be amazing!! So adding this soup to my must-try list!!

  3. Definitely butternut squash! Soup, stuffed in ravioli, creamy pasta sauce….so many ways to use it!! But mostly I can’t wait for soup of any veggie kind 🙂

  4. This soup looks delicious! Cannot wait to try it.

    And the sweet potatoes are my favorite fall vegetable. I wait all year to be able to throw them into a salad with some kale, apples, quinoa and almonds – I love the sweet, earthy flavor. I would eat it every day of fall if I could hahaha 🙂 Glad to see these bad boys make an appearance in this soup, too – that’s something I haven’t tried yet. (And who saw the Almond Butter coming??? Crazy!)

  5. This soup looks delicious! My favorite fall vegetable is definitely pumpkin, so tried and true!

  6. My favourite fall veggie is sweet potato!

  7. Beets are the best! 🙂

  8. This recipe looks amazing! Can’t wait to try it. I love all of the fall squash and the warm nutty flavor they all bring out. But I must admit that my favorite fall veg is brussel sprouts. I love roasting them to get that deep caramalized flavor, and adding a bit of crunch with toasted fall nuts like pecans or hazelnut.

  9. Kabocha squash is my fave!!!

  10. My fav fall veg is butternut squash.

  11. Definitely butternut squash! Yum yum yum

  12. I have to try this recipe! Sweet potatoes are my favorite. I just made the peanut stew recipe from her fist book, which has sweet potatoe and also peanut butter for added creaminess. Yum!

  13. Parsnip might be tied with brussels sprouts for me for fall veggies. Pumpkin’s on the list but I almost treat it as a sweet this time of year.

  14. Brussels sprouts are my fave every fall

  15. Winter squash is my favorite fall vegetable and you carrot sweet potato soup looks heavenly.

  16. I’m with ya on eating out and traveling. Lots of inspiration to be had, indeed, but I’m so happy to be back in my kitchen. This soup looks fabulous with it’s warm Thai flavors, and you’ve styled it beautifully! My favorite Fall veggie has got to be pumpkin.. next in line would be the greens, chard and kale. Our pumpkins are still in the fields here.. but they’ll be ready soon. I can’t wait! I saw on IG, you’ve already got some in hand… can’t wait to see what you’re whippin up for us! xo

    • Yup, we’ve already got some pumpkins here. No plans for them yet. Right now they are still decorating my front porch! Lol!

  17. I love roasting delicata squash with coconut oil. It’s so good on salads or tossed with other roasted vegetables!

  18. That soup looks amazing, and perfect for fall! My favorite fall veggies are any squash, but I especially love butternut. I want to try spiralizing it for “pasta” this fall 🙂

  19. Butternut squash everything!!

  20. Butternut squash is my favorite! Now if only I could convince my family it is their favorite too!

  21. This soup looks SO good, Liz! I love the styling. I know what you mean about traveling and eating a ton of heavy food. I always make a big pot of vegetables after I come back for a trip. I’m so excited about this new cookbook! I know it sounds boring, but I think butternut squash has to be my favorite.

  22. My favorite (early!) fall recipe is Spaghetti Squash–so versatile!

  23. My favorite fall vegetable is Brussels sprouts.

  24. I am so happy it is finally soup season ! And this one looks very yummy !! Until today I thought pattypan squash was a fall veggie, it turns out to be a summer one ! I will pick sweet potato as my favorite fall veggie then !!

  25. I always enjoy butternut squash this time of the year.

  26. I love some good ol’ sweet potato pie!

  27. I love fall and great abundance of wonderful veggies! It’s hard to choose but……….it has to be brussel sprouts. It’s even hubby’s fave too.

  28. I’m all aboard the butternut squash train as well! Definitely an amazing fall necessity!

  29. Favorite fall vegetable is sweet potatoes followed by butternut squash followed by pumpkin. Arthur

  30. My favorite fall vegetable is cabbage

  31. That looks so delicious- will be my next project. Yes, a project for me- LOL. My favorite Fall veggie is totally squash. I love all of them and their versatility!

  32. Pumpkin so yummy

  33. Could I sub red curry powder for the paste? The paste has ingredients I cannot eat. Do you have an idea of how much I would need? I’d have to make a couple adjustments but this sounds delicious!

    • Hi Sara. I have not tried making this with red curry powder, so I can so for sure. I would just start with a small amount (maybe 2 teaspoons?) and taste and adjust as necessary.

  34. Delicata. So sweet with just a pinch of sea salt and so so easy to just slice and pop in the oven. Yum Fall! !!

  35. My favorite fall vegetable is definately SQUASH! Of any kind. SO excited to start cooking that up. Maybe in my new slow cooker?? (Thank goodness for wedding registries! Lol!). 🙂

  36. My favorite fall vegetable is squash, particularly kabocha.

  37. Made this recipe last night (was loyal to all directions, except used soy sauce instead of tamari), and it was superb! So yummy, creamy, filling, and the almonds were an unexpected VIP. Definitely adding it as a go to weeknight soup, and pre-prepping the veggies the night before was definitely a time saver. Froze the (little) that remained for myself for lunch later on.

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