Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds |

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds

Disclosure: I’m so happy to be able to give you all a peek into Oh She Glows Every Day by Angela Liddon. Thanks for letting me share this beautiful cookbook with you!

I was traveling for work last week, and about half way through the trip all I could think about was coming home and making up a big batch of this soup. Because even though exploring new restaurants and trying out new food items is one of the best reasons to travel (in my humble opinion), I do have my breaking point when it comes to eating out. Restaurant food is often much heavier than what I typically cook at home. And the portion sizes can be overwhelming as well. So usually after a few days of hitting up the restaurant scene, I start craving healthy, home cooked meals like nobody’s business.

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds |

The recipe for this bright, flavor-packed Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds is straight out of Angela Liddon’s new cookbook, Oh She Glows Every Day. You’ve probably seen it or heard about it by now. Because it’s taken the blogosphere by storm since it’s release earlier this month (kind of like her first cookbook, The Oh She Glows Cookbook, did back in 2014!).

Psst! I’m giving away a copy to one lucky reader! Keep scrolling to enter!

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds |

Oh She Glows Every Day is a collection of over 100 plant-based recipes that will appeal to vegetarians and non-vegetarians alike. Angela’s recipes are casual and straight-forward, but never boring. That’s because Angela has a knack for adding one or two unexpected ingredients to many of her dishes, which not only keeps things interesting, but also totally makes you want to stop and say “hmmm…why didn’t I think of that?”. For example, this soup contains a 1/4 cup of almond butter, which gives it a great creamy texture. And her homemade basil pesto sauce (SO GOOD!) uses hemp hearts to boost protein and omega-3 fatty acids. The whole book is sprinkled with little twists like these. It’s seriously genius.

Oh and the photography (taken by the talented Ashley from Edible Perspective) is insanely gorgeous as well. I could just sit and stare at the images in this cookbook all day long!

Oh She Glows Every Day cookbook by Angela Liddon

I’m excited to be able to give away a copy of Oh She Glows Every Day to one lucky reader. Hooray! All you have to do is leave me a comment below, telling me your favorite Fall vegetable. The giveaway will be open until October 3, 2016. After which I will randomly select a winner and notify them by email. The winner will have 48 hours to respond to me with their shipping address (United States shipping addresses only, please!), or I will select an alternate winner. Good luck! Update: This giveaway has ended and a winner has been chosen. Thanks to all those who participated!



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.

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds

Serves 4

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds


  • For the Soup
  • 1 tablespoon coconut oil
  • 2 cups diced sweet onion
  • 2 cloves garlic, peeled and mined
  • 1 tablespoon peeled and minced fresh ginger
  • 2 tablespoons red curry paste
  • 4 cups low-sodium vegetable broth
  • 1/4 cup raw almond butter (can substitute peanut butter)
  • 3 cups peeled and diced carrots
  • 3 cups peeled and diced sweet potatoes
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper

  • For Garnish
  • Lime wedges
  • Fresh cilantro
  • Red pepper flakes
  • Coconut milk

  • For the Tamari Almonds
  • 1/2 cup raw almonds, finely chopped
  • 1 tablespoon tamari


  1. In a large heavy-bottom pot, melt the coconut oil over medium heat. Add the onions, garlic and ginger and cook, stirring frequently, for 5-6 minutes or until the onion is translucent. Stir in the curry paste.
  2. In a small bowl, whisk together a small amount of the vegetable broth with the almond butter to help smooth it out. Then add this mixture, along with the remaining vegetable broth, to the pot. Stir in the carrots, sweet potatoes, salt, black pepper and cayenne pepper. Bring the soup to a low boil and then reduce the heat to maintain a simmer. Simmer the soup, covered, for 15-20 minutes, or until the carrots and potatoes are fork tender.
  3. Meanwhile, make the tamari almonds. Pre-heat your oven to 325 degrees. Line a baking sheet with parchment paper. Toss the chopped almonds and tamari together in a small bowl until the almonds are well coated. Then spread the almonds out in a single layer over the parchment paper. Transfer the baking sheet to your pre-heated oven and roast the almonds for 9-11 minutes, until lightly golden and the tamari has dried up. Remove from the oven and set aside to cool.
  4. Once the vegetables are tender, remove the pot from the heat and allow the soup to cool slightly. Then using your immersion blender, blend the soup until it’s smooth. Alternatively, you can purée the soup in your blender, making sure to be careful when transferring and blending hot liquids, and working in small batches as necessary.
  5. Re-warm the puréed soup over low-medium heat. Taste and adjust the salt and pepper. You can also thin the soup out to your desired consistency with a little more vegetable broth.
  6. To serve, ladle the warm soup into bowls. Top with the tamari almonds. You can also add a squeeze of fresh lime juice, cilantro, red pepper flakes and a drizzle of coconut milk, if desired.
  7. Leftovers can be stored in an airtight container in your refrigerator for about 5 days.

74 comments on “Creamy Thai Carrot 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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