Carrot Sweet Potato Curry Soup
One cold and rainy afternoon, we were sitting around our apartment pining for a hot bowl of soup. Naturally, I headed to the kitchen to see what we had in stock. I actually love making soup; it’s a great way to use up produce that’s been hanging out in the fridge for a while.
On this day, I was digging through our vegetable drawer and found a bunch of carrots and a sweet potato. Generally, carrot ginger is the flavor that comes to mind when I think of carrot soup, but to be honest, it’s not my favorite. I was craving something a bit more savory and a little spicy, so I came up with this extremely satisfying coconut, Indian-inspired soup.
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I’ve made this soup a few times since that day, and it’s fast becoming a favorite of mine. Most of the ingredients are pantry staples, so it’s an easy last-minute meal. It’s healthy too, so I can eat it guilt free!
Notes on the Recipe
For this recipe, I use coconut cream, the kind that typically comes in a can or a small box. You can find coconut cream in the foreign food section of your supermarket (or online). The coconut cream adds so much flavor and richness and gives the soup a tropical kick.
I use a tandoori spice mix, which is a blend of a few different spices. It makes flavoring this soup really easy. Each tandoori spice mix is a bit different, but any version will work. Now, I’m not trying to make an authentic Indian dish. However, I love Indian food and sometimes I want a bit of that flavor, so I’ll make something like this.
Ingredients
1 large sweet potato
3 medium sized carrots
1 onion
½ thumb of fresh ginger
2 cloves of garlic
1 tablespoon of coconut oil
1 cup of coconut cream
3 cups of veggie broth
1 tablespoon of tandoori spice mix
½ teaspoon of turmeric
Salt to taste
Method
Peel the carrots and sweet potato and chop them into evenly-sized pieces (about inch size cubes). Set them aside.
Peel and roughly chop the onion. The soup will be blended so the pieces don’t need to be perfect. In a heavy bottom pot, heat the coconut oil over medium heat. Add the onion and sauté until soft, about five minutes.
Meanwhile, peel and grate the ginger and garlic (I use my M
Add the carrots and sweet potato. Continue to sauté until the vegetables are warmed, about three to five minutes. Then, add the coconut cream and veggie broth and stir.
When the soup has reached a boil, reduce heat to a simmer and cover the pot. Continue to cook for another 30 minutes until the carrots and sweet potatoes are soft.
Remove the soup from the heat. Using an emersion blender, cream all of the ingredients together until the soup is smooth. If you’re using a normal blender, remember that hot soup can explode out of the blender if it’s too full. I always blend in batches to avoid getting soup everywhere!
After you’ve blended until creamy, ladle into bowls, drizzle a bit of coconut cream on top and some greens for garnish, and enjoy!
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