Vegan Sweet Potato Carrot Coconut Thai Soup


It’s safe to say that soup season is in full effect, and also safe to say that bringing healthy dairy free soup to work for lunch is one of the easiest ways to maintain balanced eating habits throughout the week. There’s nothing like a warm, comforting, creamy bowl of soup that will warm your soul and your tummy.

My vegan sweet potato carrot coconut Thai soup is inspired from my trip to Asia and Thailand earlier this year. And it’s packed with a punch!

That trip to Thailand was like one big cleanse for me. I didn’t indulge in any wine or tequila for an entire 30 days straight (and I felt absolutely amazing). I had daily juices and smoothies, I had juice from about 4 fresh coconuts a day (so I was beyond hydrated), experienced almost two, 6$ massages a day, and I ate extremely healthy plant based meals with seafood here and there. My skin cleared up, I lost a few pounds of water weight, and I felt just downright healthy!  Side note: if anyone ever wants to experience a truly healthy vacation, you should go to Thailand. It is the ultimate retreat. 


Anyways, every time I take a bite of this vegan sweet potato carrot coconut Thai soup, I feel like I’m back on the Islands of Thailand reflecting and nourishing my soul. 

Besides the island vibes it gives me, it is a nutrition powerhouse. One of my favorite antioxidants that I talk about all the time, beta carotene is pretty predominate in this soup. From the carrots and the sweet potato, you’re getting a great dose of this carotenoid (plant pigment with benefits).  Carotenoid is a precursor for Vitamin A (which is found in many retinal products), so it helps protect against aging and UV damage. Foods high in beta carotene also help you achieve a natural glow. It’s glorious. 

Besides beta carotene, you’ll be consuming good amounts of fiber to help you feel full until your next meal, the ginger will help soothe digestive upsets and tummy troubles,  and the veggie stock will also give you an extra dose of vitamins and minerals. It’s just a fantastic soup to sip on all week! 

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I topped this recipe with pumpkin seeds, parsley, coconut chips and a slice of lime to give it some interest, but you really don’t need to add any toppings unless you want to give the texture some added crunch. In that case I’d go for just toasted pumpkin seeds and coconut chips – yum!


Yields 4 to 5 servings

Vegan Sweet Potato Carrot Coconut Thai Soup

15 minPrep Time

35 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 1 can of coconut cream (reduced fat)
  • 1 chopped yellow onion
  • 1 tbsp coconut oil
  • 3 garlic cloves
  • 3 cups of sweet potatoes diced and peeled
  • 3 cups of baby carrots
  • 5 cups low sodium vegetable stock
  • 1 inch of fresh ginger peeled and diced
  • 3 tbsp almond butter
  • 2 bay leaves
  • 2 tbsp red curry paste
  • Salt and pepper to taste
  • 1/4 cup nutritional yeast
  • 1 lime
  • Toppings
  • coconut chips
  • pumpkin seeds
  • fresh parsley


  1. Heat a large pot over medium heat with 1 tbsp coconut oil
  2. Dice and cook the yellow onion and garlic
  3. Add the vegetable broth, carrots and sweet potatoes, bay leaves, coconut cream, ginger, curry paste to the pot and bring to a low bowl.
  4. Let simmer for about 25 minutes (cover the pot while it's cooking), or until the carrots and sweet potato are tender. You can test by poking a carrot and sweet potato with a fork to see if the fork easily pierces it.
  5. Let the soup cool a bit, then transfer the soup to an immersion blender or food processor (the entire contents of the pot will be too much for one round of blending, so scoop out the soup until it fills a blender, then repeat).
  6. Take out the bay leaves.
  7. If you are dividing your soup into two batches to blend, add half of the nutritional yeast, almond butter, and salt and pepper to the blender.
  8. Once well blended, you can taste it to see if you need to add any additional flavorings. To make it more spicier, I'll add a tsp or two of the curry paste. To make it sweeter, a tsp or tbsp of brown sugar.
  9. Serve and top with your toppings of choice!


You can increase the quantity of ingredients to make larger batches of this soup.

The soup will last up to 4 days or you can freeze it for a later date!

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