Thai Red Curry Sweet Potato Soup

Smooth orange soup topped with green onions, cilantro, chopped cashews and chili crisp in a bowl.

5 from 8 votes

This Thai red curry sweet potato soup with cauliflower is easy to make in under 30 minutes and full of flavour. This soup is ideal for making ahead as the flavours are even better the next day.

Prep Time10

Cook Time23

Total Time30

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

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 facts are estimated using full-fat coconut milk, for a reduced fat and calorie recipe, use light coconut milk. Sodium content varies based on the broth used.

Leftovers can be stored in a sealed container in the fridge for up to 4 days or frozen for up to 3 months. Thaw in the fridge before reheating.

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 sweet potato cauliflower soup, I switched to Thai red curry paste with fresh ginger, tomato paste and tamari, which gives a deeper, more layered flavour than curry powder does.

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 soy sauce or tamari and sweat the onion and garlic in a splash of broth instead of oil. It is lighter, oil-free, and less spicy.

Nutrition