Thai Red Curry Sweet Potato Soup
on Sep 19, 2019, Updated Jul 28, 2026
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This Thai red curry sweet potato soup is creamy and packed with bold flavour. Made with Thai red curry paste, coconut milk, fresh ginger, green peas and lime, it’s a comforting vegan soup that’s ready in about 30 minutes.
Sweet potato and cauliflower blend into a silky smooth soup while peas add colour and texture. It’s an easy one-pot recipe that’s perfect for meal prep, as the flavours become even better the next day.
Why You’ll Love Red Curry Sweet Potato Soup
- The curry sweet potato soup features Thai red curry paste, coconut milk, and fresh ingredients, making it flavourful and creamy.
- This one-pot recipe is vegan, gluten-free, and ready in about 30 minutes, perfect for meal prep.
- You can customize the soup by adjusting heat levels, adding proteins like red lentils or chickpeas, or incorporating different vegetables.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months for easy future meals.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Thai Red Curry Paste: This is the main flavour in the soup, adding warmth, aromatics and a bit of heat. Check the label if you’re vegan, as many Thai curry pastes contain shrimp paste or fish sauce. Thai Kitchen Red Curry Paste is vegan and widely available, which is what I use. Maesri and Aroy-D also make vegan-friendly versions, while Mae Ploy contains shrimp paste. Brands vary a lot in heat and salt, so start with less and add more to taste. You can substitute yellow curry paste for a variation.
- Coconut Milk: Use full-fat canned coconut milk for the creamiest texture. Light coconut milk can be substituted if you prefer a lighter soup that’s lower in fat and calories.
- Soy Sauce: You can use soy sauce or tamari or a gluten-free option.
- Sweet Potato: Sweet potato gives the soup its naturally creamy texture and subtle sweetness. Peel and cube it into even pieces so it cooks quickly.
- Cauliflower: Cauliflower adds body without overpowering the other flavours. Once blended, it makes the soup extra silky.
- Ginger, Garlic and Onion: These aromatics build the flavour base and pair perfectly with the curry paste. Use fresh ginger and garlic for the best flavour.
- Tomato Paste: A small amount of tomato paste adds richness and umami.
- Vegetable Broth: Use a good-quality vegetable broth for the best flavour. Better Than Bouillon is a good option. You can substitute water but I’d recommend using a good broth.
- Lime: Fresh lime juice brightens the soup.
- Green Peas: Frozen peas add colour, sweetness and a little texture at the end of cooking.
Variations & Additions
Adjust the Flavour
- More heat: add 1/2 tsp red pepper flakes with the curry paste, or finish with chili crisp or sriracha.
- Less heat: reduce the paste to 2 tbsp and add 1 tsp extra tomato paste to keep the colour and depth.
- More tang: add 1 tbsp rice vinegar or extra lime juice after blending. Do this before adding salt, then taste and salt if needed.
- Lemongrass and kaffir lime: simmer one bruised lemongrass stalk and two kaffir lime leaves with the vegetables, then remove before blending for even more Thai flavours.
- Make it lighter: Use light coconut milk and sauté the aromatics in a splash of broth instead of oil to save roughly 60 calories and 6 g fat per serving.
Make it a full meal
- Red lentils: Add 1/2 cup dry red lentils with the sweet potato and cauliflower. They break down completely during blending and add about 9 g protein per serving without changing the texture. Add an extra 1/2 cup broth, as they thicken the soup. You can also try this Sweet Potato Lentil Soup.
- Crispy tofu: Add on top just before serving. Do not stir it in or it goes soft within minutes. Use the tofu recipe from this sweet potato tofu curry.
- Chickpeas: Stir one drained 14 oz can into the blended soup and warm through. Adds texture and protein with no extra cooking.
- Rice or rice noodles: Serve over 1/2 cup cooked jasmine rice per bowl, or add cooked rice noodles at the end. Turns it into more of a curry bowl than a soup.
Add Greens or Other Veggies
- Baby spinach: Stir in 3 to 4 big handfuls after blending and let it wilt off the heat, about 2 minutes.
- Thai basil: Tear a handful over each bowl at serving. It bruises and darkens if you stir it in hot soup, so treat it as a garnish.
- Butternut squash for sweet potato: similar result, slightly less sweet and a little more watery. Use the same weight, 450 g.
- Kabocha squash: richer and denser than sweet potato.
- Carrots for half the sweet potato: less sweet, brighter colour, holds up well to blending.
- Skip the cauliflower if you dislike it, and use 700 g sweet potato total. The soup will be sweeter and thicker, so add lime juice to taste at the end to balance it.
How to Make Thai Sweet Potato Soup
- Heat the coconut or olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- Stir in the garlic and fresh ginger. Cook for 1 minute, until fragrant, stirring often.
- Add the red curry paste and tomato paste. Cook for 1 to 2 minutes, stirring constantly, until the pastes darken slightly and become fragrant.
- Pour in the coconut milk and vegetable broth. Add the sweet potato, cauliflower, tamari or soy sauce and sugar. Stir, then bring to a gentle simmer, partially cover the pot and cook for 15 to 20 minutes, or until the sweet potato and cauliflower are fork tender.
- Use an immersion blender to blend the soup until smooth, or carefully transfer it to a high-speed blender. For a chunkier soup, blend only part of the soup.
- Stir in the green peas and lime juice. Let sit for 2 to 3 minutes, just until the peas are heated through. Taste and adjust with salt or additional lime juice if needed.
- Serve topped with fresh cilantro, crushed roasted peanuts or cashews, chili crisp or sriracha and lime wedges, if desired.
Serving Suggestions
This soup is delicious on its own or topped with:
- Fresh cilantro
- Lime wedges
- Chili crisp or sriracha
- Crushed roasted peanuts or cashews
- Toasted coconut flakes
- A swirl of coconut milk or cashew cream
- Roasted chickpeas
- Serve with naan, a scoop of rice or crusty bread for dipping.
FAQs
Yes. The soup won’t be quite as rich or creamy, but it will still be delicious.
Yes. For extra heat, add up to 1 teaspoon of red pepper flakes when cooking the red curry paste. Keep in mind that the heat level varies between brands of red curry paste. Thai Kitchen is relatively mild, while brands like Mae Ploy are significantly spicier, so taste and adjust before adding more curry paste.
Yes. It freezes well for up to 3 months. Thaw in the refrigerator before reheating.
Yes. Butternut squash works very well and has a similar creamy texture.
Storing & Freezing
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months. Let the soup thaw in the refrigerator before reheating gently on the stovetop or in the microwave.
Recipe Update Note
Recipe update (July 2026): I first published this in 2014 as a curried cauliflower and sweet potato soup made with curry powder and red pepper flakes, cooked oil-free with broth instead of oil. To differentiate it from my Indian-inspired sweet potato cauliflower soup, I switched to Thai-inspired soup using red curry paste with fresh ginger and tomato paste.
If you prefer the original, here it is: swap the red curry paste for 1 tbsp curry powder and 1/2 tsp red pepper flakes, skip the ginger, tomato paste and tamari or soy sauce and sweat the onion and garlic in a splash of broth instead of oil. It is lighter, oil-free, and less spicy. If you’d like a written copy of the original version of this recipe, get in via my contact page.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Thai Red Curry Sweet Potato Soup
Ingredients
- 2 tsp olive oil, coconut oil or broth for oil-free option
- 1 medium white onion, diced, about 3 cups
- salt and pepper
- 4 cloves garlic, minced
- 2 tbsp minced ginger
- 4 tbsp Thai red curry paste
- 2 tbsp tomato paste
- 1 can coconut milk, 14 oz., light or full-fat*
- 4 cups vegetable stock
- 1 large sweet potato, peeled and cubed (4 cups, 450 g)
- 1 medium cauliflower, chopped (5 cups, 500 g)
- 1 tbsp brown sugar or coconut sugar
- 2 tbsp tamari or soy sauce
- 2 tbsp fresh lime juice
- 1 cup green peas, 170g
- Optional Garnish: coconut milk, scallions, cilantro, chili crisp or sriracha, lime juice, crushed toasted peanuts or cashews
Instructions
- Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion with a pinch of salt and pepper and cook for 4-5 minutes, until softened. Stir in the garlic and ginger and cook for 1 minute.
- Add the red curry paste and tomato paste. Cook for 1–2 minutes, stirring constantly, until fragrant and slightly darkened.
- Pour in the coconut milk and vegetable broth. Stir in the sweet potato, cauliflower, tamari and brown sugar. Bring to a gentle simmer, partially cover and cook for 15–20 minutes, or until the vegetables are fork-tender.
- Blend the soup until smooth using an immersion blender, or carefully transfer it to a high-speed blender and blend in batches.
- Return the soup to the pot if using a blender. Turn off the heat and stir in the peas and lime juice and simmer for 2–3 minutes, until the peas are heated through. Taste and season with salt and pepper or more lime, as needed.
- Serve topped with chopped cilantro, sliced green onions, crushed roasted cashews or peanutes, chili crisp and lime wedges, if desired.
Notes
Nutrition
This recipe was originally published May 21, 2014.
This is a fantastic base recipe for me. I used veggies that were on hand. Frozen sweet potato cubes, fresh zucchini, red onion, spinach, and broccoli. I think I would add more coconut milk next time. Only because I love it. Then add a few more veggies to even it out.
Thank you for sharing!
This is a perfect summer-to-fall recipe, & I’m VERY GRATEFUL that you give cup approximations, instead of just writing “1 large sweet potato.” It really helps!
Thanks! I think those details are important so I always include them. Glad you found them helpful and enjoyed the recipe!
This was delicious! Sweet, spicy, and earthy. leaving a few cauliflower and sweet potato chunks in the soup unblended really elevated it for me.
Is there any caloric info per serving available?
Glad you enjoyed it! You can find the nutritional information in small type at the bottom of the recipe card. Thanks!
So I make it with my own adjustments. No peas or cilantro on hand. Made with Chicken broth (no vegetable broth on hand). Made with leeks instead of white onions, and added a little cumin and cayenne pepper. Did not add any sugar, but added more lime juice. Love it. Has the earthy comforting taste. Thank you!
Sounds delicious, Emily! Love those adjustments. Thanks for leaving a review!
I just made this soup! I followed the recipe exactly, and it turned out amazing! Thank you so much!
Outstanding! Good level of spice, creamy hearty.
Everything I cook has more garlic so i added quite a bit more. I also added more curry. I put in a half cup or so (didn’t measure) of red lentils soon after the onion and potato started cooking in order to boost the protein and make it a bit creamier. I also used low fat coconut milk. YUM!
Love this soup! I roast the cauliflower and sweet potato then coarsely chop about 1/3 and set it aside. I puree everything else then add in the chopped veggies. So delish!
Sounds amazing! Thanks for the review.
I actually followed the recipe exactly, (and then forget the peas,) but with fresh cilantro and lime, it was a beautiful soup. I am adding it to my favorite recipe list.
So happy you liked it, Quince! I love the bites of peas in there, you can try it next time! Thanks for your comment!
Made this twice with butternut squash instead of sweet potato. Did not add the coconut milk–used just vegetable broth. The second time around I used a bit too much broth so I added some cooked chickpeas before blending. The recipe is wonderful and I will definitely make it again.
Awesome, sounds amazing with squash and chickpeas! So happy you enjoyed it. Thanks for the comment!