Thai Carrot Sweet Potato Soup

How was your Christmas? ☃️❄️🎄 I hope everyone's day was filled with smiles and laughter. 
As much as I am all about the holiday spirit, I spent mine giving myself the day off to rest.
It was filled with saying yes to myself. And that's all I really needed. No Christmas party, no gifts, and a nice, quiet homemade meal with my family. This was followed by journaling, meditation, and a good nights rest. Instead of your classic ham, veggies, stuffing, potatoes, and dessert, I decided to combine the feelings of all of them into a delicious soup. It's soft, warm, creamy, and satisfying enough to have as an entire meal. Check out my Christmas creation of my version of Thai Carrot Sweet Potato Soup.

Inspired by:


For the Soup:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Yellow sweet onion, chopped
  • 2 Medium sized sweet potatoes, chopped
  • 2 Large carrots, chopped
  • 2 Tbsp red curry paste
  • 1/4 Cup low-sodium vegetable broth
  • 1/4 Cup almond butter or peanut butter
  • 1 Tsp Tamari (low-sodium) or liquid aminos
  • 1 Tsp Maple Syrup
  • 1/2 Tsp Sea Salt
  • 1/2 Tsp ground black pepper
  • Cilantro, lime juice, and roasted chickpeas for topping

For the Roasted Chickpeas:

  • 1 15 Oz can chickpeas, drained and rinsed
  • 1 Tbsp extra virgin olive oil
  • 1/2 Tsp sea salt
  • 1/4 Tsp ground black pepper
  • 1 Tbsp maple syrup
  • 1 Tsp garlic powder
  • 1 Tsp onion powder


1) Preheat the oven to 400 degrees F.

2) While the oven is preheating, chop your veggies and lay them on a baking sheet. Add olive oil, salt, pepper, and maple syrup.

3) Prepare the chickpeas and put them on a baking sheet. 

4) Drizzle some olive oil on the chick peas and your seasonings. Shake the pan around to make sure all the chickpeas are evenly coated.

5) Put the vegetables and the chickpeas in the oven for 30-35 minutes. The veggies will be soft and the chickpeas will be slightly browned on top, but not burnt.

6) In a pot, pour the vegetable broth, curry paste, liquid aminos, and nut butter. Turn heat on low to begin heating everything.

7) When the vegetables are done, put them in a high powered blender or food processor. Set aside the chickpeas to cool.

9) Add the vegetables back to the soup, cover, and let it come to a boil for 5-10 minutes. Turn the heat to medium. Once simmered, remove from heat and serve with roasted chick peas. Enjoy!

Looking for more simple recipes? Check out my 10 healthy, delicious affordable recipes to start the new year with a happy gut!



sweet potato soup