This Curried Carrot and Sweet Potato Soup is one of my favourite recipes! It’s easy to make, absolutely delicious and good for you. Plus, it’s vegan and gluten free. It’s flavoured with curry paste and coconut milk and then there’s a touch of lemon squeezed at the end to brighten the whole thing. This one will warm ya right up on a cold day!
What’s up? Did my fellow Canadians have a nice Thanksgiving? The next big thing for us is Halloween. How do you feel about Halloween? I have a like/not like relationship with it. It’s lovely seeing all the kiddos in their costumes. However, when that door bell rings it drives fur baby absolutely bonkers….therefore, it drives me bonkers. I could put some treats in a bowl and say ‘take me’, but we all know that would never work. And I always tell myself lies around Halloween—>’Dawn, you’re being so productive buying these treats early.’ Reality? I buy them early and eat most of it before October 31st and then have to buy more. Every year. You too?
TIME FLIES WHEN YOU’RE HAVING FUN!
Do you know that this Curry Carrot and Sweet Potato Soup was the very first recipe I ever posted on Girl Heart Food? It was July of 2015. Where does the time go? I decided to redo the recipe with a couple minor tweaks and retake the pics. Plus, I tweaked the recipe the tiniest bit. I removed the butter and honey, for example, and used coconut oil instead of olive oil to give it a little more coconut oomph. Plus, the lemon at the end? Just completely brightens the whole dish up!
I’ve learned so much since I first stared blogging, but there’s still a bazillion things to learn. There have been days when I’ve been known to rip the hair right out of my head in frustration, but it has definitely been a fun time and I love getting to share with you guys!
Like most of the soups I make, this one is pretty easy to prepare. You cook your onions for a bit, add aromatics, veg, stock and coconut milk. Then, blitz with an immersion blender (one of my favourite small kitchen appliances). If you don’t have an immersion blender, you can carefully blitz in batches with a blender.
You know I love me some garnish! For the finishing touch, I reserved about a tablespoon or so of the coconut milk and made a pretty little design on top (totally optional, of course). After you have the soup portioned, using a spoon, drop a few droplets of coconut milk on top of the soup. Then, using a wooden skewer or toothpick, gently drag through the coconut milk to create a little design. If you things spicy, like me, throw some thinly sliced pepper on there and garnish with a few cilantro leaves (chopped green onion or chives work lovely too).
How to Make Curried Carrot and Sweet Potato Soup
I’m sure you’ll love this Curried Carrot and Sweet Potato Soup as much as I do! Have a lovely food-filled weekend!
Until next time, take care and chit chat again soon 🙂
P.S. If you missed my last post, you can check it out here.
P.P.S. If you think that this Curried Carrot and Sweet Potato Soup will make your belly happy too, please be sure to hit that little PIN button. Many thanks, you guys! XO
Curry Coconut Sweet Potato and Carrot Soup
- 1 tbsp coconut oil -or olive oil
- 1 onion -minced
- 1 tsp salt
- 1/4 tsp black pepper
- 3 cloves garlic -minced
- 1 piece ginger -thumb-sized piece, minced
- 1/2 tsp chili flakes
- 2 tbsp curry paste or curry powder
- 6 carrots -peeled & cut into small slices, about 1/4 inch thick
- 1 sweet potato -peeled & cut into small pieces
- 3 cups vegetable stock
- 1 can coconut milk -reserve about a tablespoon for garnish (optional)
- 1 tbsp cilantro -garnish, optional
- 2 tbsp lemon juice
- 1 pencil chili pepper -garnish, optional
- In a small dutch oven or pot on medium low heat, add coconut oil and melt. To coconut oil add onion, salt and pepper and cook until onion is translucent, about 5 minutes.
- To onion add garlic and ginger and cook about 1 minute. Add chili flakes and curry paste, stirring to combine and cook 1 minute.
- Add carrots, sweet potato and stock to pot. Bring to simmer, cover and cook 10 minutes. Add coconut milk (reserving about 1 tbsp., if desired for garnish (optional)). Cook, covered, an additional 10 minutes until carrot and sweet potato are fork tender.
- Using an immersion blender, carefully blitz soup until smooth. Stir in lemon juice. Portion in bowls and garnish with reserved coconut milk, cilantro and chili, if using. Enjoy!