Curried Carrot and Sweet Potato Soup {vegan, gluten free} - girlheartfood.com
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Curry Coconut Sweet Potato and Carrot Soup

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!
Course Side Dish, Soup
Cuisine Indian
Keyword curried carrot soup, curried sweet potato soup with coconut milk, sweet potato soup vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 323
Author Dawn Coombs

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!

Video

Notes

       
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 21g | Sodium: 681mg | Potassium: 697mg | Fiber: 4g | Sugar: 9g | Vitamin A: 21635IU | Vitamin C: 29.5mg | Calcium: 78mg | Iron: 4mg