It’s the dead of winter, and chances are your immune system could use a boost. This creamy soup’s sweet potato and carrot base is here to the rescue, with both brightly colored veggies delivering a powerful punch of immunity-boosting vitamin C and beta carotene. Leave the cold outside—this recipe will warm you right up (and make your kitchen smell pretty great too)!

12 Ingredients

  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • 1 cup diced yellow or white onion
  • 3 cups diced carrots
  • 3 cups peeled, diced sweet potatoes
  • 1 tablespoon plus 1 teaspoon Thai red curry paste
  • 6 cups low-sodium broth, divided
  • 3 dried kaffir lime leaves (optional)
  • 1/4 cup natural peanut butter
  • Torn cilantro leaves, to garnish (optional)
  • Crushed peanuts, to garnish (optional)

Nutrition Facts

    For 1 serving out of 8
  • Calories 135
  • Protein 3 g
  • Carbs 18 g
  • Fiber 4 g
  • Sugars 6 g
  • Sodium 85 mg
  • Fat 6 g
  • Saturated 2 g


  1. Melt coconut oil in a large pot or high-rimmed pan over high heat. Sauté garlic and ginger for 1 minute. Add onions, carrots, and sweet potatoes. Stir constantly for 2 minutes.
  2. Add curry paste, 3 cups broth, and kaffir lime leaves, if using. Stir to combine, then turn heat to medium and cover. Let cook for 15 minutes, stirring occasionally.
  3. Remove kaffir lime leaves and discard. Working in batches, transfer soup to a large blender. Add remaining 3 cups broth and peanut butter, then purée until completely smooth.
  4. Pour into bowls and serve hot, topped with cilantro and crushed peanuts, if desired.
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