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Creamy Thai Sweet Potato Soup

This Creamy Thai Sweet Potato Soup features sweet potatoes, parsnips, ginger, red curry + peanut butter to create a cold weather crowd-pleaser!

Course Soup
Cuisine American
Keyword sweet potato soup, vegan sweet potato soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 315 kcal


  • 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


  1. Sauté onion, ginger and jalapeño in olive oil until soft, about 3-4 min. Season with a couple pinches of kosher salt.
  2. Mix in curry paste and spices. Saute about 1 min until fragrant.
  3. Add potatoes and parsnips, toss until coated with spices and season with a few more pinches of salt.
  4. Add vegetable broth. Cover and bring to a boil. Lower heat to a simmer and cook covered until potatoes are soft - about 20 min.
  5. Use an immersion blender, Vitamix or any blender to create a nice smooth soup.

  6. Return to the pot and mix in peanut butter and lime juice.
  7. Add salt and pepper to taste.
  8. 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.

Nutrition Facts
Creamy Thai Sweet Potato Soup
Amount Per Serving (1 g)
Calories 315
* Percent Daily Values are based on a 2000 calorie diet.