This Sweet Potato Carrot Curry Soup is a warm hug in a bowl! It combines sweet potatoes and carrots with tasty spices to create a smooth and creamy delight.
It’s so easy to make! Just chop, simmer, and blend. I love enjoying it with a piece of crusty bread for dipping—yum! You can even have seconds without feeling guilty! 😄
Key Ingredients & Substitutions
Sweet Potatoes: These are the stars of your soup, providing sweetness and creaminess. If you want to mix it up, butternut squash is a great alternative. It has a similar texture and flavor profile.
Carrots: Carrots add depth and color. If you’re short on time, pre-cut or frozen carrots work well instead. Even parsnips can be used for a unique flavor twist!
Curry Powder: This spice blend is essential for flavor. If you don’t have it, mix equal parts cumin and coriander for a good substitute. Adjust the amount to suit your taste!
Coconut Milk: It gives the soup its creamy texture. For lighter options, use almond milk or cashew cream. If you want a more tangy flavor, Greek yogurt can be a tasty substitute when serving.
How Do You Get Your Soup to Be Super Smooth?
Blending the soup properly ensures a silky texture. An immersion blender is fantastic for this since you can blend right in the pot. If you’re using a traditional blender, remember to let the soup cool slightly to prevent splattering.
- Blend in batches if needed, and be careful not to fill the blender too much!
- When the soup is creamy, add in the coconut milk and give it a quick mix to incorporate everything.
For an extra smooth finish, blend a bit longer. You’ll be amazed at how velvety it becomes!
Sweet Potato Carrot Curry Soup
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 3 medium sweet potatoes, peeled and diced (about 4 cups)
- 3 large carrots, peeled and diced (about 2 cups)
- 4 cups vegetable broth
- 1 cup coconut milk (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Red chili flakes, for garnish
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- Toasted coconut flakes (optional, for garnish)
How Much Time Will You Need?
This soup will take about 10 minutes to prepare and about 30 minutes to cook. So, in total, plan for about 40 minutes from start to finish! Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it’s soft and translucent, which will take about 5 minutes. This builds a delicious base for your soup!
2. Add the Flavors:
Next, stir in the minced garlic, grated ginger, curry powder, and ground turmeric. Cook for 1-2 minutes until everything is fragrant. Keep stirring to make sure nothing burns!
3. Add the Vegetables:
Now, add your diced sweet potatoes and carrots to the pot. Give them a good stir so they get coated with all those tasty spices!
4. Simmer the Soup:
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes. You’ll know it’s ready when the veggies are very tender.
5. Blend Until Smooth:
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender and blend until nice and creamy.
6. Bring in the Creaminess:
Add the coconut milk to the pot and stir well. Don’t forget to season your soup with salt and pepper to taste. If it needs a little warming up, you can do that now on low heat.
7. Serve Your Soup:
Ladle the soup into bowls and get creative with the toppings! Drizzle with extra coconut milk, sprinkle fresh cilantro leaves, add some red chili flakes for a kick, and toasted coconut flakes if you like!
8. Add a Splash of Citrus:
Lastly, serve the soup with lime wedges on the side. A squeeze of lime adds such brightness to the flavors—enjoy every cozy spoonful!
Enjoy your creamy, flavorful Sweet Potato Carrot Curry Soup! Perfect for those chilly nights or whenever you need a little warmth and comfort.
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! If you’re short on time, frozen sweet potatoes or carrots can work just fine. Just keep in mind they may need slightly less cooking time, so check for tenderness earlier!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally for even heating.
Can I Adjust the Spice Level?
Of course! If you prefer a milder soup, reduce the amount of curry powder or omit red chili flakes for garnish. You can always add heat, but it’s harder to take it away once added, so start small!
Is There a Way to Make This Soup Vegan?
This recipe is already vegan-friendly since it uses vegetable broth and coconut milk. Just make sure any additional garnishes, like yogurt or cream, are plant-based if you’re keeping it vegan!
