This Curried Carrot and Sweet Potato Soup with coconut milk 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 doorbell 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?
Curried Carrot and Sweet Potato Soup
Do you know that this Curried Carrot 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!
How to Make Curried Carrot Sweet Potato Soup
Like most of the soups I make, this one is pretty easy to prepare.
- Cook onions for a bit in coconut oil with a touch of salt and pepper
- Add aromatics, like garlic and ginger, chili flakes and curry paste
- Next goes vegetables, stock and coconut milk (I love full fat)
- After veggies have softened, 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).
- Stir in a touch of lemon juice to brighten
- Garnish and enjoy!
How to Garnish Soup
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. Other delicious garnishes are –
- Thinly sliced pepper
- Cilantro
- Greek yogurt
- Crispy chickpeas
Tips for Making this Creamy Veggie Soup
- Don’t have coconut oil? Use olive oil instead
- Full fat coconut milk is my fave to use. It has a lovely richness. If you prefer to use a light variety, that’s a-ok too.
- Cut your veggies small! It speeds up the cooking process so you can be enjoying this soup faster.
- I always opt to use ‘unsalted’ vegetable stock. If you use anything otherwise, you may not need to add additional seasoning.
- Not a huge fan of spice? Omit the chili flakes. Or, if you are, add more!
Like this Curry Carrot Soup? You May Enjoy These too
- Butternut Squash and Sweet Potato Soup
- Roasted Cauliflower Leek Soup with Cheddar
- Vegan Broccoli and Spinach Soup
- Onion and Garlic Soup from the lovely Sarah at Champagne Tastes
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 🙂
~Dawn
P.S. If you think that this 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
Ingredients
- 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 -I used 'unsalted'
- 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
Instructions
- 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!
Ann
January 10, 2018 at 11:23 amMade this for my family and we loooooooved it! Smelled so good while it was cooking too. Thanks for a great recipe Dawn 🙂
Girl Heart Food
January 12, 2018 at 9:25 amI’m SO happy about this, Ann!!! You really made my day! Thank you so much!!!
Ayngelina
December 13, 2017 at 11:47 amSoup is the only good thing about this cold weather, I could eat it every day.
Girl Heart Food
December 13, 2017 at 1:55 pmI could too! Thanks Ayngelina!
Karen (Back Road Journal)
October 17, 2017 at 3:18 pmI’m a soup girl and this one sounds perfect for a weekend lunch.
Girl Heart Food
October 17, 2017 at 6:05 pmThank you Karen! Can’t beat a warm bowl of soup on a cold fall day 🙂
Cindy
October 16, 2017 at 1:03 pmWow, this looks like art! And congrats on this being the first recipe. I find that so inspiring…. sometimes being a blogger – well let’s just say I might need to make chicken stock soup without the chicken based on my income! HA. Anyhow, this looks incredible. Yes, we like Halloween with a 7 and 10 year old, but I can do without so much of the scariness. It is tough for me to explain sometimes the celebration of heads with knives and blood being propped on fences. Go figure.
Girl Heart Food
October 16, 2017 at 4:36 pmAwww-thanks Cindy!! Have a great week!
Nicole @ Foodie Loves Fitness
October 15, 2017 at 7:29 pmThis soup looks healthy, yummy & unique! And you made such pretty patterns with the coconut milk on top! I’m with you on Halloween, I really like getting into the holiday spirit with fall decorations, buying candy, and forcing my dog to wear something funny (this year she’ll have a lion’s mane!), but she goes nuts at the door & scares all of the kids away. It’s slightly funny, slightly annoying!
Girl Heart Food
October 16, 2017 at 4:21 pmThank you Nicole! I love dressing up my fur baby too 🙂
Katherine | Love In My Oven
October 14, 2017 at 6:47 pmYour re-do looks gorgeous!! This is an amazing first recipe 😉 Food blogging is such a journey, isn’t it? I’ve learned so much in such a short time and I still feel like there’s a whole world to discover! The Halloween candy? I buy it early too, to be “proactive”. I have no will power!! Have a great weekend Dawn!
Girl Heart Food
October 16, 2017 at 4:20 pmThank you Katherine! Totally agree with ya there 😉
Ashika | Gardening Foodie
October 13, 2017 at 6:25 pmI looooooove soup…the spicier the better and the flavour combination sounds heavenly. I have never used coconut oil before but I am definitely going to love trying it out in this recipe.. Absolutely loving it ?
Have a great weekend Dawn ?
Girl Heart Food
October 14, 2017 at 5:29 pmMe too, Ashika! I could eat year round, not just in the cooler months! Thank you so much – hope you enjoy 🙂 Have a great weekend too!
Jolina
October 13, 2017 at 9:18 amHaha we’re the same! We stock up on chocolate but end up eating them all. Because you know what else? We live in a condo and trick or treating is not allowed lol. Ah halloween sugar rush. It’s just hard to resist those bite-sized things! This soup looks so cozy! Fall has finally arrived here it seems so bring on all the soups! Love the addition of coconut milk. PS: Time flies when your having fun, eh??
Girl Heart Food
October 14, 2017 at 5:28 pmGlad I’m not the only one 😉 Thanks Jolina! Coconut milk is definitely a favourite ingredient of mine! Happy weekend!
Gayle @ Pumpkin 'N Spice
October 13, 2017 at 8:44 amI usually buy Halloween candy early as well, and end up eating most of it! So this year, I was smart and haven’t gotten any yet…but I think that’s going to change soon. I’m craving Reese’s! 🙂 I love passing out candy to the kiddos, but yes, my dog goes nuts, too! This is such a comforting soup, Dawn! I love the pretty color and flavor. Perfect for this time of year! Pinned! Hope you have a great weekend!
Girl Heart Food
October 14, 2017 at 5:26 pmGood idea 😉 Reese’s are on the top faves of my for sure! Thanks Gayle! Have a great weekend too 🙂
Heather (delicious not gorgeous)
October 13, 2017 at 2:56 amlove the coconut/curry vibe you added to this! i bet those flavors go so well with the carrot and sweet potato (:
Girl Heart Food
October 14, 2017 at 5:25 pmThanks Heather! They really do work well together 🙂
karrie @ Tasty Ever After
October 13, 2017 at 12:13 amI remember this recipe when you first posted it!!! Love the new pics and the tweaks and how you made little flower/hearts with the coconut milk. You so clever girl! 😉 I’m going to be completely honest: I think it’s weird you guys have Thanksgiving before Halloween. What’s up with dat? Crazy Canadians. lol! You should come visit me for our Thanksgiving in November and have 2 turkey dinners this year! OMG, Gracie & Nola go CRAZY whenever someone rings our doorbell so we always have to put out the candy in bowls, but then the first jerk kid that comes up to it steals it all. This year I’m putting it out a little at a time cos I’m smarter than those dang kids! hahaha!
Girl Heart Food
October 14, 2017 at 5:25 pmGood memory on ya 😉 Thanks so much, sweets! That would be amazing! Loves me some turkey 🙂
Luci's Morsels
October 12, 2017 at 11:45 pmThe flavor profile of this soup sounds amazing! Sweet vegetables like carrots and sweet potatoes pair so beautifully with spices like curry and make an excellent dish, so tasty!
Luci’s Morsels | fashion. food. frivolity.
Girl Heart Food
October 14, 2017 at 5:23 pmThank you Luci! It’s one of my faves 🙂
Jenny | The Baking Skillet
October 12, 2017 at 11:30 pmIts only my second Halloween and I am wayyy to excited and too neurotic to eat the candy (what if the stores run out of candy and I don’t have any left for distributing!!) This is a lovely soup Dawn. SO appropriate for the chilly days ahead…
Girl Heart Food
October 14, 2017 at 5:23 pmHaha! That makes sense 😉 Thanks so much, Jenny!
Marissa
October 12, 2017 at 5:05 pmWe used to live in a neighborhood where we got HUNDREDS of trick-or-treaters, but now we get maybe a dozen. It used to get a little overwhelming in our old neighborhood, but now I wish we had more…anyway.
Love love the flavors in this soup, Dawn! A must try for fall!!
Happy Weekend (almost!)
Girl Heart Food
October 12, 2017 at 9:11 pmThank you so much, Marissa 🙂 It really is! Happy (almost) weekend to you too…we’re thisclose 😉
Nicoletta @sugarlovespices
October 12, 2017 at 4:54 pmI’m sure I’d love this curried carrot sweet potato soup!! It looks creamy and comforting, perfect to warm up the chilly nights we’re already having here. I love the touch of lemon at the end and that beautiful swirl of coconut cream. Pinned!
Girl Heart Food
October 12, 2017 at 9:08 pmI’m sure you would too!! Getting cold here too! Thanks so much, my friend, for the sweet comment and Pin 🙂 Have a wonderful weekend!
Milena | Craft Beering
October 12, 2017 at 3:00 pmSo cool this was your first recipe post! And – happy belated two year blog anniversary! Not sure how I missed it. I would love to eat this soup by the outside fire in the fall, served in a tin cup… OMG, it would be awesome. We are usually on vacation for Halloween because our anniversary is a few days before it and we just go somewhere for a week or ten days. The local kids probably feel disappointed. Oh well, cannot please everyone. Have a great weekend Dawn!
Girl Heart Food
October 12, 2017 at 9:07 pmThanks so much, Milena!! Oh, in a tin cup is brilliant!! Have a great weekend too, my friend 🙂
Sarah @ Champagne Tastes
October 12, 2017 at 2:34 pmIf it ever cools off, I’ll start making soup again! This sounds delicious!
Girl Heart Food
October 12, 2017 at 9:06 pmThanks so much, Sarah! It’s getting chilly around here so soup it is 😉
[email protected]
October 12, 2017 at 1:15 pmYum! This is my kind of soup, especially as the days get chillier! I like the modifications you made and can imagine the brightness from the lemon at the end! We haven’t had more than a handful of kids to our house in many years so we don’t really need to have that much candy…we don’t need to! 😉 Nice post, my friend! Gets me excited for everything fall!! Have a great weekend, dear! XOXO
Girl Heart Food
October 12, 2017 at 9:06 pmThank you Annie! The lemon really does add a little somethin’ somethin’ 😉 Have a great weekend too! XOXO
Kelsie | the itsy-bitsy kitchen
October 12, 2017 at 12:40 pmOh holy cow. This is my kinda soup! Like a hug in a bowl :). I feel the same as you about Halloween; Cookie just loses it so I’m tempted just to give all the candy I bought to the first trick or treaters who show, then turn off my lights and go to bed! Have a great weekend, Dawn!
Girl Heart Food
October 12, 2017 at 9:04 pmYay! Thanks Kelsie! Sounds like a plan to me 😉 Have a wonderful weekend too!
Miriam
October 12, 2017 at 12:23 pmHalloween is great – love when the kids ring, all dressed up hoping for a few sweets but I can imagine that it is different for you with your furry kid not appreciating the constant ringing of the doorbell 🙂 It is nice that you reposted this recipe, I tend to tweak my recipes every now and then and thought that it is such a good idea to share these little adjustments. There is something so comforting about a hot bowl of soup this time of the year! Have a lovely weekend, Dawn!
Girl Heart Food
October 12, 2017 at 9:04 pmI agree, Miriam! So comforting in cold weather 🙂 Have a lovely weekend too!
Sues
October 12, 2017 at 10:28 amI’m totally the same way with Halloween… Maybe I’ll enjoy it more if I have kids some day, but for now, I’ll take the candy and a hard pass on everything else. Though I admit I do love to dress my dog up… but she does NOT love the doorbell ringing and all the people at the house. In any event, this soup looks SO delicious and perfect for the chilly weather we now have in Boston!
Girl Heart Food
October 12, 2017 at 9:03 pmLove dressing up the fur baby too!! Too fun (well for me, anyway…maybe not for him, lol). Thanks Sues 🙂
Mary Ann | The Beach House Kitchen
October 12, 2017 at 10:14 amLooks like you have the same problem as I do with eating the Halloween candy when you buy it early Dawn! It never works! I already broke into the bag, and I’ve been pilfering Snickers for days! UGH! I NEED the yummy soup to get me on the healthier track! Love the new photos. And that photo with the spoonful of soup…I’m drooling!
Girl Heart Food
October 12, 2017 at 9:02 pmHaha! Glad I’m not the only one 😉 Thanks so much for the kind words, Mary Ann! Have a lovely weekend 🙂
Jennifer @ Seasons and Suppers
October 12, 2017 at 10:11 amBeautiful! I love curried soups and especially the orange ones 🙂 Love this!
Girl Heart Food
October 12, 2017 at 9:02 pmThanks so much, Jennifer! Me too 🙂
David @ Spiced
October 12, 2017 at 9:59 amSo I definitely fall on the pro-Halloween side here! I love embracing the spooky, ghoulish side of the holiday. What can I say? I guess it takes me back to my childhood days of campouts and ghost stories in the backyard. 🙂 But the trick or treat side of Halloween has never been my thing. The dogs go crazy with the doorbell, and now that Robbie is around, he’s probably asleep by the time the trick or treating gets going. So I think we might just have to turn our light out this year. We left a bowl out on the porch last year, but I’m pretty sure the first kid just took it all. Speaking of taking it all, I want to take this entire pot of soup and run off down the street with it. Is that allowed?
Girl Heart Food
October 12, 2017 at 9:01 pmMust be super fun with Robbie, though, dressing him up 🙂 Sure, it’s allowed! This soup is too good to share 😉
Cheyanne @ No Spoon Necessary
October 12, 2017 at 9:37 amHalloween! I used to LOVE it, but now I’m a little impartial. The last two years we lived in a rural area so we never got trick or treaters, but this year, since we moved into our new home, im not really sure what to expect! I’m assuming we will get some, but I’m not sure how many? Aaaanyways, I am totally digging this soup!! So much flava!!! This looks soup-erb, my dear! Cheers! Xoxo
Girl Heart Food
October 12, 2017 at 9:00 pmBetter be prepared though- and if you don’t get many, then at least you’ll have a bunch of treats to eat 😉 Thanks girl! xoxo