This Sweet Potato Carrot Curry Soup is a warm hug in a bowl! Its creamy texture and natural sweetness from the potatoes and carrots make it super comforting.
Plus, who wouldn’t want to enjoy a bowl of soup that’s both delicious and healthy? I love slurping this up with crusty bread—it’s the perfect combo!
Key Ingredients & Substitutions
Sweet Potatoes: These add a natural sweetness and creaminess to the soup. If you don’t have them, try using butternut squash or even regular potatoes for a different taste and texture.
Carrots: Carrots boost the color and flavor. If you’re short on carrots, parsnips or pumpkin can be good substitutes, offering a similar sweetness.
Curry Powder: This spice gives the soup its warmth. You can adjust the heat level by using a milder or spicier curry blend. Alternatively, try garam masala for a different flavor profile.
Coconut Milk: This brings a creamy texture. If you’re looking for a non-dairy option, almond milk or cashew cream can work, though they won’t be quite as rich.
How Can You Make the Soup Smooth and Creamy?
Pureeing the soup is crucial for achieving that velvety texture. Here’s how to do it effectively:
- After simmering, let the soup cool slightly to avoid splatter.
- If using an immersion blender, blend directly in the pot until completely smooth.
- If using a stand blender, blend in batches. Always fill the blender only halfway and hold the lid down with a towel for safety.
- Return the blended soup to the pot and stir in the coconut milk for added creaminess.
Taking your time with blending will help create that perfect creamy finish that makes this soup so comforting!
Sweet Potato Carrot Curry Soup
Ingredients You’ll Need:
Basics:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
For the Soup:
- 2 tablespoons curry powder (mild or medium)
- 3 large carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk (plus extra for garnish)
- Salt and black pepper, to taste
For Garnishing:
- Red chili flakes
- Fresh cilantro or parsley, chopped
- Thin carrot ribbons (optional)
- Lemon wedges (for serving)
- Crusty bread (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and approximately 30 minutes of cooking time, so you’ll have a warm, comforting soup ready in about 40 minutes total. Perfect for a cozy dinner or as a meal prep option for the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. This will create a lovely base for your soup.
2. Add the Flavor:
Once the onion is ready, stir in the minced garlic, grated ginger, and curry powder. Cook for another 1-2 minutes until they are fragrant. The smell will start to fill your kitchen!
3. Mix in the Veggies:
Now it’s time to add the chopped carrots and sweet potatoes. Stir everything together to coat the veggies in the aromatic spices. This step ensures every bite will be flavorful!
4. Let It Simmer:
Pour in the vegetable broth and bring the mixture to a boil. After it starts bubbling, reduce the heat, cover the pot, and let it simmer for about 20-25 minutes until the vegetables are super tender.
5. Blend the Soup:
After the veggies are tender, it’s blending time! Use an immersion blender to puree the soup directly in the pot until it’s completely smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender, blend until smooth, and then return it to the pot.
6. Add Creaminess:
Stir in the coconut milk and allow it to heat through. You can season with salt and black pepper to taste. Give it a final stir to blend everything nicely!
7. Prepare to Serve:
Serve the soup hot. Drizzle a little coconut milk on top for a lovely presentation. Garnish with chopped fresh cilantro or parsley, a sprinkle of red chili flakes, and carrot ribbons if you like.
8. Complete the Meal:
Don’t forget to add lemon wedges on the side for that zesty finish. Squeezing fresh lemon juice over the soup will brighten up all the flavors!
9. Enjoy!
Dig into this delicious soup with some crusty bread for dipping. It’s sure to be a hit with everyone!
This recipe offers a creamy, spiced delight that is not only nutritious but also visually stunning with vibrant colors and toppings. Enjoy making and sharing it!
Can I Use Other Vegetables in This Soup?
Absolutely! You can customize this soup with other veggies like butternut squash, parsnips, or even spinach for additional nutrition. Just be sure to cut them into similar sizes for even cooking!
Can I Make This Soup Spicier?
Yes! If you like it spicy, consider adding a chopped jalapeño or a dash of cayenne pepper along with the curry powder. You can also increase the amount of red chili flakes when serving.
How Long Does This Soup Last in the Fridge?
This soup can be stored in an airtight container in the refrigerator for up to 4 days. Just give it a good stir and reheat gently on the stove or in the microwave before serving.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat before enjoying!