Creamy Thai curry sweet potato soup is slightly sweet and spicy, and is so creamy! With red lentils, carrots, and Thai red curry paste.
I’m a total sucker for a thick and creamy soup. Butternut squash soup and roasted cauliflower soup are up there amongst my favorites, but this Thai curry sweet potato soup takes the top spot!
Sweet potatoes and Thai curry may not immediately seem like the should go together, but oh my goodness. They sure do.
It doesn’t matter what season it is, I crave this soup!
Red curry paste, fish sauce and lime juice bring the spicy/salty/sour flavors that are characteristic of Thailand, while sweet potatoes balance everything out with a bit of sweetness, and coconut milk brings a rich, creamy texture to the soup.
Between the red lentils, sweet potatoes and coconut milk, you will be hard pressed to find anything creamier than this Thai curry sweet potato soup!
Reasons to love this Thai curry sweet potato soup
- it’s ready in 30 minutes
- it is dairy-free and vegan-friendly
- it freezes great!
Recipe video
Are you a visual learner? It always helps me to watch a video demo when prepping a recipe for the first time. Watch the video below to see how this soup is made! You can find more of my recipe videos on my YouTube channel.
Don’t forget to pin this post to save it for later!
Which ingredients will we need?
- Sweet potatoes- around 4 cups, cubed. I leave the skin on!
- Aromatics- dice an onion, mince 2 cloves garlic, and grate some ginger (use the fine end of a box grater)
- Carrots- 2, peeled and sliced.
- Coconut milk– I actually really like the Thai Kitchen brand because it is so thick and creamy, but the Grace brand worked well in this recipe. Definitely go for full fat coconut milk if you can!
- Fish sauce & Thai red curry paste– again I love the Thai Kitchen brand, although I highly recommend the Mae Ploy red curry paste if you can find it!
- Red lentils- other types of lentils probably won’t work in this recipe
- Broth– I used my homemade bone broth, but any chicken or vegetable stock will work!
- Lime juice- I prefer fresh, but work with what you’ve got!
Tips for the creamiest soup
This soup is all about that creamy texture. Here are a few tips to get the best texture:
- cook until sweet potatoes and carrots are fork tender- if they still are still firm, your soup will not be smooth
- use full fat coconut milk- a good quality, full fat coconut milk gives this soup rich body and texture.
- puree for longer than you might think- with my immersion blender I do a full minute, sometimes longer. There are always sneaky veggies hiding in the corner
Best Thai red curry paste?
I have tried so many! We love Thai kitchen brand, but have also enjoyed Mae Ploy and Cock brand. We are not a fan of Blue Dragon red curry paste.
Cook ahead and eat later
Soup works amazingly well for meal prep and this Thai curry sweet potato soup is no exception. Here is how to store it:
- store in the fridge for up to 4 days
- store in the freezer for 3 months+
I like freezing in 1 quart jars (leave 1/4 empty and lids ajar until it freezes), or these reusable plastic freezer jars.
Make it vegan!
Swap the fish sauce for vegan fish sauce
Instant Pot?
While I haven’t tried myself, I feel very confident that you could cook this recipe in the Instant Pot. Follow the directions for this Vegan Carrot Ginger Soup.
Ingredient swap suggestions
While I haven’t tested these, I feel confident that these swaps would work in this recipe
- Swap sweet potatoes for butternut squash or more carrots
- Swap coconut milk for full fat cream
- Swap carrots for extra sweet potatoes
- Red lentils- extra sweet potatoes
More soup for you!
- Healthy Broccoli Cheese Soup
- Healthier Beef Barley Soup
- Hearty Lentil Soup
- Crockpot Broccoli Turmeric Soup
- Crockpot Taco Soup
This post was originally published in 2014, but was updated with fresh photos & video in 2019. Same great recipe!
Thai Curry Sweet Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (finely grated)
- 1 tablespoon Thai red curry paste
- 4 cups sweet potato (peeled and diced into 1/2 inch cubes; roughly 500 g)
- 2 carrots (peeled and sliced)
- 3 cups stock (veggie or chicken; or homemade bone broth)
- 3/4 cup dried red lentils
- 1 1/2 tablespoons fish sauce
- 1/2 lime (juiced)
- 1/4 teaspoon salt
After simmering:
- 13.5 oz coconut milk (full fat recommended)
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add the onion and cook, stirring occasionally, until translucent and cooked through (roughly 5-7 minutes).
- Add the garlic and ginger, and cook for one minute.
- Add the curry paste and stir until onions/garlic/ginger are coated and you can smell the curry paste, 30 seconds-1 minute.
- Add the sweet potato, carrots, stock, lentils, fish sauce, lime juice and salt. Cover, bring to a boil, reduce heat, and simmer for 20 minutes, until lentils and sweet potato are cooked through.
- Using an immersion blender, puree the soup until smooth and creamy. Stir in the coconut milk.
Storage
- This soup can be stored in the fridge for up to 4 days or frozen for 3-6 months.
Adz
Hi what type of onions did you use?
Ellen
I make this 2x/month throughout the winter. We love it. Whenever I make the soup and share the recipe I use “2” cups of sweet potatoes, which is what is says on “yummly”website and is what it looks like you’re using in your video, but, in the recipe it says 4 cups. Just curious, which is correct
Denise
Hi Ellen, I’m so happy to hear you love this recipe! It does call for 4 cups, but if you enjoyed it with 2, then that’s great.
Kelly Silver
My boyfriend and I loved this so much we meal prepped this two weeks in a row! This recipe is super easy to make.
Denise
Hi Kelly! You are on a roll! So happy you’ve enjoyed the soup. I really appreciate you taking the time to leave a review 🙂
Laurel
Delicious! This is one of our favorite soups!
Denise
I’m so happy to hear this, Laurel! Thank you so much for taking time out of your day to leave a review, I really appreciate it!
Kosh
Wow sensational tastes amazing. Simply Divine❤️
Natalie Lanoville
I’ve made a vegan version of this soup probably at least half-a-dozen times, maybe more. I absolutely love it, and tweet about it all the time. I skip the fish sauce (obvs) and have a vegan jarred red curry paste. The only thing I scratch my noggin at is the 2 cloves of garlic? Two cloves of garlic is for salad dressing in my house. So I use a half-dozen large. Thanks so much for this delicious recipe!!
Denise
I’m so happy to hear this, Natalie! Thanks for taking the time to leave a review <3
Feta Topalu
It’s the season for sweet potatoes and soup!! ..and those two put together 🤩🤩
Jeff Q
A 5 star rating from everyone in my family, inclusding all 3 ids! Spectacular!
Denise
WOW! Thanks Jeff! So happy you all enjoyed and thanks so much for leaving a review 🙂
Tony Payne
This sounds good whether it’s sweet potatoes or butternut squash. I must try it for lunch at work.
I assume it microwaves ok?
Denise
Yes! It microwaves great and freezes really well too!
Denise
So happy to hear that, Elizabeth! I am happy to hear it works in the IP too! Thanks so much for your review.
Tiffany
I have made this soup over a dozen times! It’s a favourite in my house. I usually double and I’ve even tripled the recipe and gifted some soup! We love to add thinly sliced, super ripe mango As a garnish- it’s absolutely delicious! And as a bonus, I’ve made potatoe and pea samosas to dip in and honestly, it’s divine. I’m preparing to make some this weekend!
Denise
Hi Tiffany, I’m so happy you enjoy this soup! Thank you for taking the time to leave a review 🙂 Also I’m going to have to try it with mango now!
Mamie
This soupi s easy and delicious. Thanks for sharing!
Denise
Hi Mamie, I’m so happy you enjoyed the soup! Thank you for taking time out of your day to leave a review 🙂
Danielle
This is one of the best soups I’ve ever had! I used soy sauce to keep it vegan and oh man! It’s so velvety and has just enough of a kick to warm you up. I’ve made it a bunch of times and my twin toddlers love it too! One time I was out of sweet potatoes so I used butternut squash instead and it worked really well too, but the original is perfection. Thank you for sharing this awesome recipe!!
Denise
Wow! Thank you so much for the awesome review, Danielle, and that’s so great to hear the soy sauce works well in this recipe.
Khristen
This soup is absolutely delicious!! While the temperatures outside aren’t fall just yet, although it’s October, I’ve been feeling like making fall-type dishes. I came across your recipe and was extremely interested. It’s not spicy whatsoever, but has such a full flavor. The ginger and spices come together perfectly! I ended up using soy sauce instead of fish sauce since that’s what I had on hand. I was also nervous to use coconut milk since I’m not a fan of anything coconut. It merged very well, gave a subtle sweetness, and added more creamy goodness to the mix. I think a nice apple cider (alcoholic or non-) would pair great with this. Thank you for sharing your creativity!
Denise
So happy you enjoyed! Thanks so much for taking the time to leave a review!
Amber
I really want to make this, sounds delish. However, I just had weight loss surgery and have to avoid spicy foods. How spicy are we talking here? Do you have a suggestion for a milder version?
Thank you so much!
Denise
Hi Amber! It’s not crazy spicy but it has a bit of a bite. If you want a less spicy soup, you could try this one: https://sweetpeasandsaffron.com/vegan-carrot-ginger-soup-instant-pot/
carol
Soup i make all the time ,i have made this soup today it is fabulous i will be making it again.
Thankyou Denise.x
Denise
I’m so glad you enjoyed it, Carol 🙂
Stacey
I love that all three of my children will eat this, and not even realise it’s healthy.
Denise
That’s awesome! I love it when I can sneak some extra veggies into my kiddo’s diet 🙂
Maureen
This recipe looks so tasty that I plan on making it this week but am wondering how it would taste without the coconut milk. I love coconut milk but see that 400 ml is 933 calories. Does the coconut milk really add to the flavour or would milk work as well.
Denise
Hi Maureen, I HIGHLY recommend going for the coconut milk as it really adds flavor that goes with all the Thai seasonings in the recipe. As you can see, the calorie count is only 200 per serving, so it’s not very high at all. You could always try light coconut milk?
Maureen
Thanks Denise. I will give it a try with the coconut milk.
Aimee
Is there a swap I can make for the fish sauce? Picky vegetarian in the house. Sorry if this is a repeat question.
Denise
Hi Aimee! I’ve had readers omit it and they still enjoyed the soup. I might add a bit of soy sauce in place 🙂
Lisa
Hi! Would you replace with same amount of soy as used fish sauce, or less? Thanks.
Denise
Hi Lisa! Unfortunately I myself have not tried. You could try adding in 1 tablespoon and tasting, then adding more if you feel it needs more flavor?
Denise
I hope you enjoy it, Rayne 🙂
Terra
I have been making this soup for a few years now and I have to say it is my favourite soup of all times. Life would not be the same without it. I make a HUGE dutch oven full for lunches for my husband and I. It’s a warm bowl of comfort that I love in any weather. There is something so smooth and satisfying about it. I can never get enough of this little bowl of goodness.
Denise
Wow, what a HUGE compliment!! I’m so happy you like it that much, Terra <3
Amanda
So delicious! My hubby and toddler both enjoyed it too which is very rare! And so easy to make, will become a new regular for me. Will hunt out your soup with lemongrass next.
Denise
I’m so glad you enjoyed it, and wow, the toddler vote of approval is especially awesome! (I have a super picky 3 year old 😛 )
Liz
Just made this soup! To say it’s delish is an understatement! It’s the new favourite ?
Denise
Wow, so happy you enjoyed it, Liz!
Amy
I’m violently allergic to fish, & apparently vegan fish sauce uses mushrooms & our son is allergic to mushrooms…so, soy was most ofte cited as a substitute & I used that.
So…I used more oil, switched to grapeseed oil (olive oil somehow didn’t seem to fit an Asian flavor profile to me).I put tge chopped carrots in 1st & let them soften…then added the sweet potatoes & gor then started to soften, then added the rest. Since the carrots I got weren’t very sweet, I added some sugar, ~ 2 tsp. I also used a half pound of Red lentils…because IMHO you can never have too many lentils. The Thai red curry paset I have has what I call an “afterburner” taste: the heat blossoms in the back of your mouth/throat. I added some of my favorite mild curry powder, Madras (I get vit from my spices age dot com) to mellow the buRN h a ltlle Hungarian paprika – ~1 tsp – to bring the burn forward more. .zthe combo didn’t alter the overall taste IMHO, even though paprika isn’t Thai.
I also served it over plain quinoa, made in my rice cooker.
The overall effect on the heat was mild enough for my husband, but with enough for my hot-sauce-on-everything (well, almost everything) son, it suited my somewhere-in-between heat preference. A constant taste test as I went resulted in these changes. It was very well received, but I was almost overstuffed on half a bowl, so I advisor waiting until 20 min. past your meal starttime to avoid feeling like an over-packed suitcase! lol
Great recipe…I know I changed it up but your basics were great. I wouldn’t have thought of carrots & sweet potatoes with red lentils! You’re a genius! Also, I hate pureed soups, sorry…I got a taste of them when we lived in Scotland. Both my husband & I disliked it. instead, I mashed up some of the soft sweet potatoes ťo thicken it. served it over quinoa because it was too thin for our tastesm, plus quinoa is a neutral taste that blends well with other stuff, plus adds protein.
Krista Bullen
Made this soup last night. It is DELICIOUS!!!!!! A new favourite for me. I added 2 tbsp of curry paste (I like spicy). I will be making this again and again!
Denise
Yay, I’m so glad you liked it Krista! It’s one of my go-to soup recipes 🙂
Milly
Love this soup. I did change a couple of things. Used coconut oil instead of olive oil. Added 1/2 tsp. of cumin seeds to the oil before adding onion. Also, used 4 cups of stock instead of three. Will certainly make again.
Denise
Hi Milly, I’m so glad you liked the soup! Thanks so much for reporting back here with your changes!
Carly
this looks very tasty, can you suggest a vegetarian option to the fishoil?
thanks!
Denise
Hi Carly! While I haven’t tried this myself, one reader used liquid aminos in place of fish sauce and enjoyed the soup. I hope this helps!
Mary
Literally the best soup I’ve EVER had in my liiiife!!!
I just skipped out on the fishy stuff 😉
Denise
Holy moly, Mary! Thank-you SO much! Such a compliment 🙂
sabrina
So delicious! Do you have the nutritional information?
Denise
Thanks so much, Sabrina! I don’t currently have nutritional information, but it is definitely something I’m looking into for the future!
Niki
Can this be frozen (as single-serve portions)? Would the coconut milk curdle?
Denise
Hi Niki! This freezes really well. No curdling 🙂
Marianne
Wow, this is amazing!! This was the first soup I made and I love it! Thank you for such an amazing recipe! 🙂
Greetings from Finland!
Denise
Thank-you SO much, Marianne! I’m glad you liked the soup! I am going to be posting another sweet potato soup, this time with some Caribbean flavors, in the next week or so!
Katya
Just made it and it’s so so good! Exactly what I needed today after spending it with two sick kids. Thank you!
Denise
I am so glad to hear that you liked it, Katya! I hope your kids get better soon, that’s no fun (especially during the holidays)!
Amanda
Great soup! However, you can’t say it’s vegetarian if it has fish sauce in it
Denise
You are quite right! I thought I had fixed that, sorry about that! Not meaning to mislead anyone. Reagan mentioned in a comment above that she subbed the fish sauce with liquid aminos? But someone else mentioned that there may be fish or shrimp in certain curry pastes. Thanks, Amanda!
Suzanne Gillis
I made a double batch of this soup for my book club, which met last night. I made it the day ahead because I had a busy day yesterday, and I suspect the extra day of mixing of flavors just added to the soup’s deliciousness. It was a huge hit at book club. People went back for seconds and gave rave reviews. What a perfect soup for a chilly wet fall night amongst friends. I am loving your recipes! So glad I found you!
Denise
I LOVED reading your comment, Suzanne! I agree, the soup gets so much better over night! I am glad that you and your friends liked it. I actually have a similar soup going up next week, except it will be with butternut squash and lemongrass!
Angela
This sounds delish! I always am on the hunt for new soup recipes to try. During the colder months, I usually make a pot of soup on the weekend to eat for lunch during my busy week! I am going to try this, but sub in butternut squash for the sweet potato, as that is what I have on hand. I am sure it will turn out great!
Denise
I haven’t tried it with butternut squash but I think those flavors will be just perfect together! I’d love to know how it works out for you 🙂
Juan Carlo
Hey Denise, I never thought that curry will go along with sweet potato. Is this something that you discovered?
Denise
Hi Juan Carlo! There is a popular cookbook that my mom owned (The White Water Cookbook), and we used to make her Ymir Curry Bowls, which have sweet potatoes in a Thai curry sauce…and it was my favorite! The flavors are really nice together 🙂 🙂
Raegan
This is excellent! I used coconut oil instead of olive; full-fat coconut milk because, honestly, it’s so much more flavorful than lite; and 1/2 t of liquid aminos to give it that umami flavor since I was out of fish sauce. Will be making again!
Denise
I am so glad you liked the soup, Raegan! I definitely love the flavor from full-fat coconut milk. I have never purchased liquid aminos, but will have to keep an eye out for them 😉
Stephie
I just made this and man is it good! I filled four 500mL mason jars, so I’m set for lunches for the week!
Thanks for the delicious recipe.
Denise
Hi Stephie! I’m so glad you like the soup! It gets better as time goes on, so I hope you have a week of delicious lunches 🙂 🙂
Kayla
Just made this tonight. So different from anything I’ve had before, but what a delight! I will certainly be making this again AND will be having the leftovers for lunch this week. I couldn’t find red lentils so I used green and added 1/2 cup more stock to the pot (still simmered the soup for 30 mins.)
Denise
Hi Kayla! I’m so glad you liked the soup! It’s one of my all-time favorites 🙂
Augusta
This soup is AMAZING!!!! My whole family practically licks their bowls clean! Love the creamy texture and great flavor.
Denise
Wow, Augusta, I’m SO glad you and your family enjoyed the soup! Thanks so much for reporting back!
Bridget
this recipe and I must say loved it didn’t have a immersion blender but I used a potatoe masher I like the rustic for me very good it knocked out a tummy bug I had over the weekend
Malia
This recipe is fantastic! I followed your directions precisely and then tossed in some diced pickled jalapeños and some fresh cilantro. Thank you for sharing such great recipes with us 🙂
Denise
Thanks so much, Malia! I’m so glad you liked the soup! I’ll bet it was amazing with the jalapenos & cilantro 🙂
Shannon
Made this tonight. Sooo good and incredibly easy. Thanks for such a great, healthy, satisfying recipe!
Denise
So glad you enjoyed the soup, Shannon! Thanks for coming back and commenting, much appreciated 🙂
Katherine
This was fantastic. Very pleasantly surprised at how smooth it was! Pureed it in a blender and added some chili powder for some kick, it was awesome. Thank you!
Denise
Thanks so much for reporting back, Katherine, and I’m so glad to hear that you liked it! I will have to try some chili powder next time I make the soup 🙂
Denise
Hi Natalie! Thai curry paste is made up of all sorts of fun things: lemongrass, galangal, chiles…so in short, no you won’t get the same flavor using tomato paste and curry powder. I hope you give it a try, though! This is one of my most popular recipes (and one of my personal favorites!) Good luck 🙂
kayla
The link for your curry paste does not seem to be working– which one do you recommend? Thanks!
Denise
Hi Kayla! The curry paste I use is Cock Brand, this one here. It is recommended to me by my Thai mother in law who also used to run a restaurant in Thailand…so I trust her recommendations 😉 Hope you enjoy the soup!
Angela
I made some last night and it was so yumm! I am so excited for the left overs for lunches this week 🙂
Denise
I’m so glad you liked the soup, Angela! I thought it was even better the next day for lunch, I hope the same holds true for you!
Ana
Thank you so much for sharing this, I just made it for dinner and it was delicious. I added in an extra carrot because why not, but it was so good. Everyone in the family liked it.
Denise
Ana, I’m SO glad that your whole family liked the soup! Thanks so much for letting me know, you made my night!
Hilary
This is simmering on my stove right now and smells amazing. I also have a little pot next to the big one with a baby-friendly version (no onions, garlic, curry paste, or fish sauce). I love finding recipes that my 6 month old can eat with the rest of the family. Thanks!
Denise
Hi Hilary! I hope you enjoyed the soup, and hope your baby liked the ‘baby-friendly’ version! My little guy, he’s 15 months now, but for awhile there his absolute favorite puree was lentils and sweet potato, it was great because he wouldn’t eat meat or anything that wasn’t ‘sweet’. Here’s the link to the recipe I used, I made batches and batches of it and he just couldn’t get enough 🙂
Tara
I just finished eating this soup and it was delicious! Thank you for sharing the recipe. It’s minus 4 here in Berlin and this was the perfect winter comfort food with the bonus of being healthy and really easy to make. I didn’t have fresh coriander to add but i bet that’s a nice addition. My flatmate that I shared it with said she could really taste the fish…I wondered what fish sauce is actually used for in such recipes?
Thanks for sharing!
Denise
Hi Tara! Sorry for not replying back right away. I’m glad you enjoyed the soup! The fish sauce shouldn’t be a potent flavor, it is more like a salty, extremely mild ‘pungent’ taste in the background. I find that if you can taste fish sauce in a dish that adding a bit of sugar balances it out. The fish sauce I use (recommended to me by a professional Thai chef!) is Cock Brand (there is a link in the recipe). It could be that the brand you used was a little stronger? Not sure.
rosesscott
This soup is so delicious! I had something similar in a cafe once and tried to make it myself, but this recipe is the closest I found. I don’t puree mine as much and add some sweet pepper. It’s also great with chicken, but plenty hearty without. A great mix of flavours. Lime, green onions and cilantro make good garnishes.
Denise
I’m so glad you liked the soup 🙂 I will have to try it with chicken and sweet pepper! My husband is always asking ‘where’s the meat?’ when I try to serve him vegetarian food 😉
Marie
This looks delicious(!) and I can’t wait to make my own version, but please change the description to note that the recipe as written is not vegetarian. It can easily be amended to make it completely vegan, but any well-meaning chef who follows this recipe exactly should understand that their vegetarian loved ones won’t be able to eat it. If you omit the fish sauce, carefully check the label of your red curry paste to make sure it’s safe (many contain shrimp paste), and only use veggie broth, it will be delicious for all of your veggie friends. Other than that, it looks amazing!
Denise
Marie, you are totally right, my oversight on that one. I checked my curry paste and it did not contain shrimp, but obviously the fish sauce contains fish. I will change the label, and thank-you for pointing that out.
Millie | Add A Little
This looks amazing Denise – love the warm flavours!
Denise
Thanks, Millie! I need some warming flavors here right now…so cold!
Heather
Looks fantastic! Quick question…you mention carrots and show them in the pics but I don’t see them in the recipe.
Denise
Heather, thank-you for catching that! There are two medium carrots in the soup…I will amend the recipe ASAP. Sorry about that!
Caroline
I love these Thai flavors combined with sweet potato! Such a great idea! Your images are so beautiful too! Pinning right now!
Denise
Thanks so much, Caroline! It is an unexpected but really delicious combo 🙂
Isadora @ She Likes Food
Congrats on your first day back! That must be so hard, but awesome you go to spend some time off work with Kai!! I am also loving soups these days and this one looks right up my alley! It has all the flavors I love and it also look so pretty! It has been kinda cold and rainy this week so this soup is totally calling my name 🙂
Andrea @ Cooking with Mamma C
I was thinking of you and wondering when you’d be going back to work. I’m glad it went well! I am intrigued by this soup, but would have to sub something for the curry paste, since I don’t care for curry. Do you think cumin and paprika would work?
Denise
Aw, thanks Andrea! You definitely won’t get the Thai flavors using cumin and paprika, but I have made this soup a few times and it is a delicious alternative! http://dinnerwithjulie.com/2011/02/02/curried-sweet-potato-carrot-red-lentil-soup-ginger/
Andrea @ Cooking with Mamma C
Thanks for the suggestion!
Leah | So, How's It Taste?
This soup is calling my name! It’s got all my favorite flavors and the magic word “curry.” I want to make this all fall long!
Denise
Thanks, Leah! I agree, that word curry is magic, at least it gets me excited to eat 😉
katie
Yay for soup season! This looks amazing Denise, love all the different flavors. I’m glad I’m not the only one who eats leftovers all week 🙂
Congrats on being back to work! 5 days in grown-up world after being on maternity leave is hard.
April @ Girl Gone Gourmet
There’s nothing better than a bowl of homemade soup! I’ve never used sweet potatoes before and I bet there’s a lot of soup combos you could make with them — thanks for the inspiration!
Denise
I agree, April, nothing better than homemade soup, and the next best thing to actually eating it is smelling it 🙂
Kelly - Life Made Sweeter
Glad you made it back through your first full work week Denise! This soup sounds like the perfect comforting lunch to ease back in. I love Thai flavors and could also eat soup throughout the year. I am totally craving a big bowl of this gorgeous soup now too!
Denise
Thank-you, Jessica!
Kathy @ Olives & Garlic
Congrats on being back to work, but I must admit I probably would have cried for the first half of it. Denise this soup has some of my favorite flavors. I love that you turned it into soup.
Denise
Aw, thanks, Kathy! I somehow managed to suppress the tears, which is weird considering I can cry during an episode of Castle…LOL.
Kathi @ Deliciously Yum!
Soup is my best friend, especially now that it’s getting cold outside. I have always loved soups with lentils – my grandparents used them all the time and I’ve been obsessed with them ever since I was a little girl. I just know I’d devour this soup in no time. Looks so scrumptious!
Denise
I am a new lentil convert, and they are so delicious and filling, just love them! Thanks, Kathi!
Annie @Maebells
I do not thin I have ever had anything Thai, it is just not something you see a lot around Nashville. (on the other hand, we have lots of gravy and biscuits ha!) And I have never really had the desire to try anything thai until I saw this soup. The color!! It is beautiful!
Denise
Oh, you have to try Thai, Annie, it is so good! I am such an addict, especially the curries. But I can also see the appeal of gravy and biscuits, too, especially this time of year 🙂
Jess @ Flying on Jess Fuel
Oh yum, this sounds AMAZING! I love all the thai flavors. And I love sneaking lentils into things because they are so darn good for you!
Denise
I am obsessed with lentils! Especially pureed lentils, I am so weird that way 😉 Thanks, Jess!
Natalie @ Tastes Lovely
Glad you got thru your first week back at work! I bet that was quite the transition. Hugs to you momma. Hopefully you’ll get in the swing of your new routine soon.
Ok, this soup sounds delicious! I love thai curry. Like, LOVE it! This soup sounds amazing. I do the same thing as you, I love making a huge pot of soup, then eating it for lunch for the week. The best!
Denise
Aww, thanks, Natalie! It is definitely a transition, but it is good for both of us to be at work/daycare. And yes to making a big old pot of soup and eating it all week…I think this is my new reality 🙂
Sarah@WholeandHeavenlyOven
Soup totally happens around here all year round too. 😉 Couldn’t live without it! Right now I’m at that point where soup has been happening practically every day so I’m definitely craving a big bowlful of this! LOVE how smooth and creamy it looks!
Denise
Yes, I’m with you on the soup! I love that it’s also normally pretty healthy. Thanks, Sarah!
Ceara @ Ceara's Kitchen
Hehe, I am just like you – I happily enjoy soup all year round – even on those hot summer days! And this soup looks right up my alley! It honestly could not look any creamier or comforting! Hope you rested up well this weekend after your week back at work!! Pinned onto my soup board!
Denise
Thanks, Ceara! This week-end was the opposite of relaxing, but next week-end is a long one…yay!
Jess @ whatjessicabakednext
This soup looks right up my alley! Love the Thai influence and flavourings! So good, bookmarking the recipe!
Denise
Thanks Jess! Isn’t Thai food great?
Gayle @ Pumpkin 'N Spice
Congrats on making it back through your first full work week! This soup sounds like the perfect lunch to help you get back into the swing of things. I also eat soup throughout the year, it’s just so good! I’ve never made a sweet potato soup before, so I’m loving this flavorful version. Looks delicious!
Denise
Thanks, Gayle! I can’t get enough of sweet potato! You should totally try it in a soup 🙂