This cozy sweet potato carrot curry soup is warm and satisfying. The sweet potatoes make it creamy, while the carrots add a burst of color and flavor. Plus, the curry spices give it a little zing!
I love how easy this soup is to whip up. Just throw everything in a pot, let it simmer, and enjoy the lovely aromas filling your kitchen. Perfect for a chilly day! 🥣
Key Ingredients & Substitutions
Sweet Potatoes: These are the stars of the soup, bringing natural sweetness and creaminess. If you’re out of sweet potatoes, you can substitute butternut squash or pumpkin for a similar result.
Carrots: Carrots add color and a bit of earthiness. If you prefer, parsnips or even chopped bell peppers can be used as alternatives, each giving a unique twist to the flavor.
Curry Powder: This spice mix is essential for flavor. While I recommend using a well-balanced curry powder, feel free to try garam masala or Thai curry paste if that’s what you have on hand.
Coconut Milk: It adds creaminess and a touch of sweetness. For a lighter version, you can use unsweetened almond milk or regular dairy milk, but it will change the final texture.
How Can I Make the Soup Extra Creamy?
To achieve that silky smooth texture, blending is key! Here’s how to do it effectively:
- After cooking, use an immersion blender directly in the pot for convenience. Blend until completely smooth.
- If using a standard blender, allow the soup to cool slightly, then transfer it in batches, leaving room for steam to escape. This prevents overflow.
Returning the blended soup to the pot allows the flavors to meld nicely. Mixing in coconut milk at the end gives it that creamy touch. Enjoy!
How to Make 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
- 2 tablespoons curry powder (adjust to taste)
- 3 medium sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 4 cups vegetable broth or water
- 1 cup canned coconut milk
- Salt and black pepper, to taste
- Red pepper flakes, for garnish (optional)
- Fresh herbs (such as cilantro or thinly sliced green onions), for garnish
- Toasted coconut flakes or nuts (optional), for garnish
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep, and about 30 minutes to cook, making it a quick and healthy option for lunch or dinner. You’ll be tasting those warm flavors in no time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or coconut oil in a large pot over medium heat. Once hot, add the chopped onion and let it sauté for about 5 minutes, or until it feels soft and looks translucent.
2. Add Flavorful Ingredients:
Next, stir in the minced garlic and freshly grated ginger. Cook for another 1-2 minutes, until you can smell their delicious aroma filling the air. Then, add the curry powder—stir it in for about a minute to let all those spicy flavors deepen.
3. Mix in the Vegetables:
Now it’s time to add the chopped sweet potatoes and carrots. Give everything a good stir to make sure the veggies are coated in the fragrant spices you just created.
4. Simmer Away:
Pour in the vegetable broth or water and bring everything to a boil. Once it’s bubbling, reduce the heat to a simmer and let it cook until the sweet potatoes and carrots are nice and tender, which should take about 20-25 minutes.
5. Blend the Soup:
Once the veggies are tender, take the pot off the heat. If you have an immersion blender, use that to puree the soup until it’s smooth and creamy. If not, carefully scoop the soup into a regular blender in batches and blend until smooth, then return it to the pot.
6. Finish with Coconut Milk & Seasoning:
Stir in the coconut milk to give your soup that creamy texture and rich flavor. Season with salt and black pepper to your liking. Gently warm the soup again but avoid boiling it.
7. Serve & Enjoy:
Now it’s time to serve your delicious soup! Ladle it into bowls and garnish with red pepper flakes for a bit of heat, fresh herbs for brightness, and toasted coconut flakes or nuts if you want that extra crunch.
Enjoy your vibrant Sweet Potato Carrot Curry Soup! It’s sure to warm your heart and taste buds! 🥣✨
Can I Use Different Oils for Cooking?
Absolutely! You can use any oil you prefer, such as avocado oil or light olive oil. If you want a hint of sweetness, coconut oil is a great choice!
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the amount of curry powder or leave out the red pepper flakes. Alternatively, if you like it spicier, add more curry powder or a pinch of cayenne pepper for an extra kick!
Can I Make This Soup Vegan?
This recipe is already vegan-friendly since it uses vegetable broth and coconut milk. Just ensure the broth is labeled vegan, and you’re good to go!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat it on the stove over low heat, adding a little water or broth if it’s too thick.
