This vegan Creamy Thai Sweet Potato Soup features sweet potatoes, parsnips, ginger, red curry + peanut butter to create a cold weather crowd-pleaser! It’s a hearty soup with plenty of bright flavors.
When I told my mom how I make my creamy sweet potato soup, she raised an eyebrow at the idea of peanut butter in soup.
It must be a generational divide because sweet potatoes and peanut butter definitely go together!
If you think that sounds amazing – you couldn’t be more right!
And don’t stop with this soup – try these Stuffed Sweet Potatoes with peanut butter sauce. Lip-smacking delicious!
To make this vegan sweet potato soup you’ll need:
- sweet potatoes
- parsnips (carrots would work too)
- smooth peanut butter
- red curry paste
- vegetable broth
- cumin, coriander, salt + pepper
With these simple ingredients and a good blender, this hearty soup becomes a healthy + creamy soup night success!
This vegan sweet potato soup recipe does not lack flavor.
It’s packed with warming spices like ginger and curry, balanced with the sweetness of parsnips and sweet potato. The peanut butter gives this soup a smooth texture. To finish it off it gets a citrus zing with lime juice. I always add extra squeezes of lime on top of my soup!
For extra zing – try adding crushed chile lime roasted pepitas. They add both texture and flavor to this soup.
TIP: I used to frequently find myself in a situation where I needed fresh ginger, but was always missing it. Of course there is always the jar of dried ginger. And while that is great for baking, dried ginger just doesn’t give soups and sauces that ginger flavor.
My solution is to buy a bunch of fresh knobs of ginger, peel and cut them into 1-2″ pieces and freeze them. I now always have fresh ginger on hand.
How to freeze fresh ginger
- Just peel and cut it into manageable pieces
- Freeze until ready to use
- Chop or grate it directly into your dish
This Creamy Thai Sweet Potato Soup features sweet potatoes, parsnips, ginger, red curry + peanut butter to create a cold weather crowd-pleaser!
- 2 tablespoon olive oil
- 2 tablespoon roughly chopped ginger
- 1 large jalapeño diced
- 1 small to medium onion chopped
- 3 lb sweet potatoes peeled and cubed (about 3 large)
- 3 medium/large parsnips peeled and cubed
- 1 tablespoon red curry paste
- 5 cups low sodium vegetable broth
- 1 tsp cumin
- ¾ tsp coriander
- ½ cup natural peanut butter
- juice of 3 limes + a few wedges for serving lemon would work too
- Kosher salt
- Pepper to taste
- garnish with a drizzle of olive oil
- roasted pepitas and/or cilantro
Sauté onion, ginger and jalapeño in olive oil until soft, about 3-4 min. Season with a couple pinches of kosher salt.
Mix in curry paste and spices. Saute about 1 min until fragrant.
Add potatoes and parsnips, toss until coated with spices and season with a few more pinches of salt.
Add vegetable broth. Cover and bring to a boil. Lower heat to a simmer and cook covered until potatoes are soft - about 20 min.
Return to the pot and mix in peanut butter and lime juice.
Add salt and pepper to taste.
Top with pepitas, cilantro and serve with an extra lime wedge.
*The leftover soup tends to thicken up overnight. Add a little extra vegetable broth or water when I am warming up leftovers to loosen it.
Check out all my soup recipes here!
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