This Sweet Potato Carrot Curry Soup is warm and cozy, filled with vibrant orange veggies and spices. It’s creamy, slightly sweet, and perfect for chilly days!
I love how easy it is to whip up! Just blend everything together and you have a bowl of comfort ready in no time. Plus, it’s healthy—win-win! 🥣✨
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup, bringing a natural sweetness. If you’re in a pinch, butternut squash works well too! Just keep an eye on cooking time as it may cook faster.
Carrots: They add color and sweetness. You can easily substitute with parsnips for a different flavor profile or even pumpkin puree for a creamy texture.
Coconut Milk: This gives the soup a lovely creaminess. If you’re avoiding coconut, try heavy cream or almond milk. For a lighter option, use low-fat coconut milk or even cashew cream.
Curry Powder: A blend of flavors that makes this soup sing! If you have individual spices like cumin and coriander, you can mix those for a lovely substitute. Just use them to taste.
How Do I Make My Soup Smooth and Creamy?
The blending step is crucial for that velvety texture. Whether using an immersion blender or transferring to a standard blender, blending until smooth is key. Remember:
- If using a countertop blender, blend in batches for safety and easier handling.
- Let the soup cool slightly to avoid hot splashes that can occur during blending.
Once blended, adding the coconut milk helps create that comforting creaminess. Adjust to your liking—more coconut milk gives an even richer flavor.
Sweet Potato Carrot Curry Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 3 medium sweet potatoes (about 2 pounds), peeled and cubed
- 4 large carrots, peeled and sliced
- 4 cups vegetable broth
- 1 cup coconut milk (full fat for creaminess)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
For Garnish:
- Fresh cilantro leaves
- Chopped cashews
- Shredded carrot
- Coconut cream (optional, for swirl)
- Red chili flakes (optional)
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and around 30 minutes to cook. So, in total, you’re looking at about 40 minutes to have this delicious dish ready!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive or coconut oil over medium heat. Add the chopped onion and cook until it’s softened and turns translucent, which should take about 5 minutes. This is where your kitchen starts to smell amazing!
2. Add Spices and Herbs:
Next, stir in the minced garlic, grated ginger, curry powder, ground turmeric, and cayenne pepper if you want a little heat. Cook this mixture for an additional 1-2 minutes until it’s fragrant. Your taste buds will be dancing!
3. Add Sweet Potatoes and Carrots:
Now, toss in the cubed sweet potatoes and sliced carrots. Mix them well to coat the veggies in the lovely spices you’ve just created.
4. Cook the Vegetables:
Pour the vegetable broth into the pot and bring it to a boil. Once boiling, reduce the heat to a simmer and let it cook until the sweet potatoes and carrots are tender. This should take around 20-25 minutes.
5. Blend to Perfection:
Once the veggies are tender, remove the pot from heat. Use an immersion blender to blend 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, then return it to the pot once blended.
6. Add Creaminess:
Stir in the coconut milk and lime juice. Heat the soup gently until it’s warmed through. Don’t forget to season with salt and freshly ground black pepper to taste.
7. Serve and Garnish:
Now, it’s time to serve! Ladle the soup into bowls and garnish with fresh cilantro leaves, chopped cashews, shredded carrot, a swirl of coconut cream, and a sprinkle of red chili flakes for an extra kick if desired. Enjoy your cozy bowl of Sweet Potato Carrot Curry Soup!
Enjoy this delicious and nourishing soup that brings warmth to any meal! 🌟🥣
Can I Use Other Vegetables in This Soup?
Absolutely! While sweet potatoes and carrots create a beautiful balance of flavors, you can also incorporate butternut squash, pumpkin, or even cauliflower. Just adjust the cooking time as needed based on the vegetables you choose.
Can I Make This Soup Ahead of Time?
Yes! This soup stores beautifully. You can make it in advance and keep it in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of vegetable broth or coconut milk if it thickens too much.
How Can I Adjust the Spice Level?
If you prefer a milder soup, simply omit the cayenne pepper or reduce the amount of curry powder. You can always add a little heat later, so it’s best to start small and adjust to your taste!
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. Just make sure to let it cool completely before transferring it to the freezer.
