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 currysoup 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 lentil 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 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 ¼ empty and lids ajar until it freezes), or these reusable plastic freezer jars.
Make it vegan!
Swap the fish sauce for vegan fish sauce or a few teaspoons of soy/tamari. Also- check the label on your curry paste as some contain seafood.
Instant Pot?
Yes. Sautée the onions & curry paste, deglaze the pan well, add all ingredients, and pressure cook on high pressure for 5 minutes with a 10 minute natural pressure release. A double batch of this soup fits well in the 8 quart Instant Pot.
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!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the 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 ½ inch cubes; roughly 500 g)
- 2 carrots (peeled and sliced)
- 3 cups stock (veggie or chicken; or homemade bone broth)
- ¾ cup dried red lentils
- 1 ½ tablespoons fish sauce
- ¼ teaspoon salt
After simmering:
- 13.5 oz coconut milk (full fat recommended)
- ½ lime (juiced)
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, 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 and lime juice.
Storage
- This soup can be stored in the fridge for up to 4 days or frozen for 3-6 months.
Tips:
Video
Nutrition Information
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Katya says
Just made it and it's so so good! Exactly what I needed today after spending it with two sick kids. Thank you!
Denise says
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 says
Great soup! However, you can't say it's vegetarian if it has fish sauce in it
Denise says
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 says
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 says
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 says
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 says
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 says
Hey Denise, I never thought that curry will go along with sweet potato. Is this something that you discovered?
Denise says
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 says
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 says
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 says
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 says
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 says
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 says
Hi Kayla! I'm so glad you liked the soup! It's one of my all-time favorites 🙂
Augusta says
This soup is AMAZING!!!! My whole family practically licks their bowls clean! Love the creamy texture and great flavor.
Denise says
Wow, Augusta, I'm SO glad you and your family enjoyed the soup! Thanks so much for reporting back!
Bridget says
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 says
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 says
Thanks so much, Malia! I'm so glad you liked the soup! I'll bet it was amazing with the jalapenos & cilantro 🙂
Shannon says
Made this tonight. Sooo good and incredibly easy. Thanks for such a great, healthy, satisfying recipe!
Denise says
So glad you enjoyed the soup, Shannon! Thanks for coming back and commenting, much appreciated 🙂
Katherine says
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 says
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 says
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 says
The link for your curry paste does not seem to be working-- which one do you recommend? Thanks!
Denise says
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 says
I made some last night and it was so yumm! I am so excited for the left overs for lunches this week 🙂
Denise says
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 says
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 says
Ana, I'm SO glad that your whole family liked the soup! Thanks so much for letting me know, you made my night!
Hilary says
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 says
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 says
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 says
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 says
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 says
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 😉