This Sweet Potato Carrot Curry Soup is a warm hug in a bowl! It’s creamy, smooth, and packed with tasty sweet potatoes and carrots. The hint of curry gives it a nice kick!
Whenever I make this soup, my kitchen smells amazing. It’s perfect for cozy nights. Pair it with some crusty bread, and you’re all set for comfort! 🍜
Key Ingredients & Substitutions
Sweet Potatoes: They provide natural sweetness and creaminess. If you can’t find them, regular potatoes will do, but they won’t give the same flavor.
Carrots: Carrots add earthiness and color. If you’re in a pinch, parsnips or butternut squash are great alternatives.
Coconut Milk: It gives a rich, creamy texture. If you’re avoiding coconut, try using almond milk or cashew cream for a different flavor.
Spices (Curry Powder and Cumin): These spices are essential for that warm flavor. Feel free to experiment with garam masala or turmeric if you want a different twist!
How Do I Get the Soup to Be Super Creamy?
For the creamiest soup, blending is key! Using an immersion blender is easiest. If using a regular blender, let the soup cool slightly before blending in batches, and be careful not to spill hot soup. This will prevent any burns and help achieve that smooth texture.
- Blend until smooth; don’t rush this step as it makes all the difference.
- After blending, stir in the coconut milk over low heat, being careful not to boil.
Adding the coconut milk after blending helps keep that lovely creamy texture intact. Enjoy your delicious soup with some fresh bread!
Sweet Potato Carrot Curry Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (adjust to taste)
- 3 large carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (plus extra for garnish)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
- Toasted sliced almonds or coconut flakes, for garnish (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 30 minutes to cook. You’ll be enjoying this comforting dish in about 40 minutes!
Step-by-Step Instructions:
1. Heat the Oil:
In a large pot, heat the olive oil or coconut oil over medium heat. This is going to be the base for your soup.
2. Sauté the Aromatics:
Add the chopped onion to the pot and sauté it for about 5 minutes or until it becomes softened and translucent. Next, stir in the minced garlic and grated ginger and cook for another 1-2 minutes until you can smell their beautiful fragrance.
3. Add the Spices:
Now, it’s time to add flavor! Sprinkle in the curry powder, ground cumin, and chili flakes, stirring continuously for about a minute to toast the spices. This will help release their oils and enhance the flavors.
4. Add the Vegetables:
Next, toss in the chopped carrots and sweet potatoes, stirring to coat them well with the spice mix. This sets the stage for the soup.
5. Pour in the Broth:
Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat to a simmer, allowing it to cook for about 20-25 minutes or until the veggies are tender.
6. Blend the Soup:
Once your vegetables are nice and soft, use an immersion blender to purée the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blending until smooth.
7. Stir in Coconut Milk:
After blending, stir in the coconut milk and season with salt and freshly ground black pepper to taste. Heat it over low heat until warm, but remember not to boil it!
8. Serve and Garnish:
Ladle the soup into bowls. For an extra touch, drizzle some more coconut milk on top and sprinkle with fresh cilantro leaves and toasted almonds or coconut flakes if you like. They add a lovely crunch and flavor!
9. Enjoy!
Serve the soup hot and enjoy this comforting, flavorful curry soup that warms you from the inside out!
Can I Use Other Vegetables in This Soup?
Absolutely! Feel free to swap out the carrots and sweet potatoes for other root vegetables like parsnips, butternut squash, or even pumpkin. Just adjust the cooking time if needed, depending on the size of your chunks.
How Can I Make This Soup Vegan?
This soup is already vegan if you use vegetable broth and keep the garnishes plant-based. The coconut milk provides creamy richness without any animal products.
Can I Freeze Leftover Soup?
Yes, this soup freezes beautifully! Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread, a fresh green salad, or even a side of naan bread. You could also serve it over a bed of quinoa or rice for a heartier meal!