Thai Sweet Potato-Parsnip Soup with Almond Milk, Ginger and Red Curry
Recipe Intro From thefeedfeed

This recipe is featured in our Weekly Gluten Free Pantry Plan Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Take your pureed soup game to the next level with this spicy number. Almond milk provides a nutty flavor and creamy texture to this silky smooth concoction. Topped with fresh cilantro, toasted almonds, and an extra drizzle of almond milk, this luscious sweet potato and parsnip soup is about to be the flavor explosion that will get you through the winter.

I partnered with with the Almond Board of California to create this recipe. For more almond milk recipes, visit

Watch how we made the soup here!

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!



Prep time 25mins
Cook time 20mins
Serves or Makes: 8


  • 1 tablespoon coconut oil
  • 2 small yellow onions, chopped
  • 1 small jalapeño, minced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, fresh minced
  • 2 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 2 cups unsweetened plain almond milk, plus more for serving if desired
  • 1/ 4 cup almond butter
  • 3 cups low-sodium vegetable broth, plus more if needed
  • 2 cups (from about 2 large parsnips) parsnips, diced
  • 4 cups sweet potatoes, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/ 2 cup fresh lime juice

For Serving

  • fresh cilantro
  • toasted almonds
  • red pepper flakes


  • Step 1

    In a large pot, melt the coconut oil over medium heat. Add the onion, jalapeño, garlic, and ginger and sauté until the onion is translucent, about 5 minutes. Add curry paste and curry powder and stir until combined, about 1 minute.

  • Step 2

    In a small bowl, whisk together almond milk and almond butter until smooth. Add the almond milk mixture to the pot, along with the vegetable broth, parsnips, and sweet potatoes. Season with salt and pepper. Stir until combined.

  • Step 3

    Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer until the potatoes and parsnips are fork-tender, about 18-20 minutes.

  • Step 4

    Using a blender, add soup in batches and purée. Be careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. You can also use an immersion blender.

  • Step 5

    Once puréed, add salt, pepper and lime juice. Ladle into bowls and serve with toppings, if desired.