This Sweet Potato Carrot Curry Soup is creamy and just the right amount of spicy! It blends sweet potatoes and carrots for a colorful and cozy dish that’s perfect for chilly days.
You’ll love how easy this soup is to make! Just chop the veggies, throw them in a pot with some spices, and let it simmer. It’s like a warm hug in a bowl! 🥣
Key Ingredients & Substitutions
Sweet Potatoes: They add natural sweetness and creaminess to the soup. If you don’t have sweet potatoes, butternut squash or regular potatoes can work, though they’ll change the flavor slightly.
Carrots: These bring a nice color and sweetness. If you’re out of carrots, you can substitute with parsnips or even pumpkin for a different twist!
Curry Powder: This blend is essential for flavor. If you don’t have curry powder, try using garam masala or a mix of turmeric, cumin, and coriander as alternatives.
Coconut Milk: For a rich, creamy texture, full-fat coconut milk is best. If you’d like a lighter option, you can use light coconut milk or unsweetened almond milk, but keep in mind the creaminess will change.
How Do I Get the Right Texture When Blending the Soup?
A smooth soup is key to a great texture! After cooking the vegetables until tender, use an immersion blender directly in the pot for a quick blend. If you don’t have one, carefully transfer the soup to a blender in batches.
- Let the soup cool slightly before blending to avoid splattering.
- Blend until completely smooth, then return to the pot to warm up.
Adjust the thickness by adding more vegetable broth if needed after blending! This is a great way to ensure each bowl has the right consistency.
Sweet Potato Carrot Curry Soup
Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1/2 teaspoon ground turmeric (optional)
- 3 large sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk (full fat for creaminess)
- Salt and black pepper, to taste
- 1/4 teaspoon cayenne pepper or chili flakes (optional, for heat)
- Fresh cilantro and dill sprigs, for garnish
- Toasted sliced almonds or cashews, for garnish
- Coconut cream or yogurt, for drizzling (optional)
Time Estimate:
You’ll need about 10 minutes for prep and roughly 30 minutes for cooking. In total, expect this delicious soup to take about 40 minutes from start to finish.
Instructions:
1. Sauté the Base:
Heat the olive or coconut oil in a large pot over medium heat. Add the chopped onion and sauté until softened, which should take about 4-5 minutes. You want the onion to be translucent but not browned!
2. Add Aromatics:
Next, add the minced garlic, grated ginger, curry powder, and turmeric (if using). Cook, stirring constantly, for about 1-2 minutes until the mixture becomes fragrant. This step really helps to bring out those lovely spices!
3. Cook the Vegetables:
Now it’s time to add the chopped sweet potatoes and carrots. Stir well to make sure the veggies are well-coated with the spices and oil. It smells amazing already!
4. Simmer:
Pour in the vegetable broth and bring the soup to a boil. Once it’s boiling, reduce the heat to a simmer. Cover and let it cook for about 20-25 minutes, or until the sweet potatoes and carrots are tender.
5. Blend It Smooth:
After the vegetables are cooked, use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender, and then return it to the pot.
6. Add Coconut Milk:
Stir in the coconut milk and season the soup with salt, pepper, and cayenne or chili flakes to taste. Warm the soup through, but try not to boil it again to keep that creamy texture.
7. Serve and Garnish:
Serve the soup hot in bowls, and drizzle with coconut cream or yogurt if you like. Don’t forget to garnish with fresh cilantro, dill, and some toasted nuts for that delightful crunch and a pop of color!
Enjoy your vibrant, creamy Sweet Potato Carrot Curry Soup!
Can I Use Different Vegetables in This Soup?
Absolutely! While sweet potatoes and carrots give this soup its unique flavor, you can substitute with other root vegetables like butternut squash or parsnips. Just keep in mind that different vegetables may alter the soup’s sweetness and texture.
Can I Make This Soup Spicier?
Yes! To increase the heat, you can add more cayenne pepper or chili flakes when you season the soup. Alternatively, consider incorporating fresh chilis or a dash of hot sauce when serving for an extra kick!
How to Store Leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave. If the soup thickens when stored, add a splash of vegetable broth or water while reheating to return to a desired consistency.
Can I Freeze This Soup?
Yes, this soup freezes well! Pour cooled soup into freezer-safe containers, leaving some space at the top for expansion. It can stay in the freezer for up to 3 months. Thaw in the fridge overnight before reheating!
