Curried Carrot and Sweet Potato Soup

January 19, 2018

Winter is not kidding around this year.

Even in the deep south, where we live right now, the weather is solidly grey and below freezing most days.

I’ve been craving soups.

I can’t stop making them.

I want to be warm all of the time and if I could physically wrap myself up in this soup, I would. This soup is one of my all-time favorites. It’s simple and delicious and incredibly easy to make. You can find most of the ingredients at your local farmer’s market because they are winter-friendly foods.

I think this soup is perfect just as it is, but you can accessorize it with a little warm crusty bread if you’re into that combo.

I’ve also made sauteed kale to go with it and topped this soup with slivered almonds or cashews, so if you want a little more depth or crunch to your soup, get creative.

This soup is basic enough that you can add lots of toppings if you want, but it’s got enough flavor to satisfy you without any bells or whistles.

Curried Carrot and Sweet Potato Soup

Serves 6


1 Tbs coconut oil

1 small onion, chopped

3 cloves garlic, minced

1 inch piece of ginger, minced

1 inch piece of turmeric, minced (optional)

1 tsp cumin

2 tsp curry powder

2 cups of carrots, chopped

4 cups of sweet potato, chopped

6 cups of veg broth

1/2 cup of coconut milk (or more if you want a creamier soup)

salt/pepper to taste


Heat the oil in a large pot on medium-high heat. Add in the onions and saute until soft and translucent. Then add in the garlic, ginger, and fresh turmeric (if you’re using it). Stir well for about 1 minute, then add in the spices. Stir it all up for another minute, until everything starts to smell really spicy and delicious.

Then add in the carrots and sweet potatoes. Combine thoroughly with the onions, garlic, and spices. Cook for 5 minutes, stirring occasionally. Then add in the broth. Cover the pot and bring to a boil. Once the soup is boiling, reduce the heat and continue to simmer for 15-20 minutes or until the veggies are soft.

Once they’re soft, remove from the heat and set aside to cool a bit.

When the soup is no longer super hot (see what I did there? I restrained myself until now, just so you know), transfer to a high speed blender. You might have to do this in batches, depending on how large your blender is. Add in the coconut milk to the soup and blend that baby up until it’s smooth.

Add salt and pepper as needed.

Enjoy this deliciousness!

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