This Sweet Potato Carrot Curry Soup is like a warm hug in a bowl! It’s made with creamy sweet potatoes and bright carrots, all mixed together with flavorful spices.
When it’s chilly outside, this soup is my go-to! I love how easy it is to whip up, and it makes my kitchen smell amazing. Trust me; you’ll want to savor every spoonful!
Key Ingredients & Substitutions
Sweet Potatoes: These provide natural sweetness and creaminess. If you can’t find them, try butternut squash for a similar texture. I personally love the orange color they bring!
Carrots: They add a lovely earthiness balance. You can substitute with parsnips if you want a bit of a twist. I find parsnips lend a slightly different sweetness that’s delightful!
Onions: Use yellow onions for their sweetness when cooked. If you’re short on onions, leeks can be a good alternative and add a mild flavor.
Coconut Milk: This adds richness. If you prefer a lighter option, you can use almond milk or a mix of broth and heavy cream. I love the creaminess of coconut milk in this soup!
Curry Powder: This is key for flavor! If you want a kick, try adding a bit of garam masala or your favorite curry paste. I often mix different curry powders for a personalized flavor.
How Do I Get the Perfect Texture for My Soup?
Getting the right texture is important! You want it creamy without any lumps. Here’s how to do it:
- Cook the vegetables until they are very tender. This usually takes about 20-25 minutes of simmering. Check by piercing a carrot with a knife—if it goes in easily, you’re ready to blend.
- When pureeing, use an immersion blender directly in the pot for convenience, or carefully transfer to a blender in batches (let it cool a bit first!).
- Blend until completely smooth. If it’s too thick, add a little more broth or coconut milk to reach your desired consistency.
By following these tips, you’ll achieve a perfectly creamy and smooth soup every time! Enjoy making this delicious dish!
Sweet Potato Carrot Curry Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (adjust to taste)
- 3 medium sweet potatoes, peeled and diced
- 3 large carrots, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk (plus extra for garnish)
- Salt and pepper, to taste
- Fresh basil or cilantro, thinly sliced (for garnish)
- Croutons (for garnish)
How Much Time Will You Need?
This delicious Sweet Potato Carrot Curry Soup takes about 10 minutes to prepare and 30 minutes to cook. So, in total, you’re looking at around 40 minutes from start to finish. Perfect for a cozy weeknight dinner or a gathering with friends!
Step-by-Step Instructions:
1. Sauté the Vegetables:
First, heat the olive oil in a large pot over medium heat. Once it’s warm, add the chopped onion. Sauté until the onion is translucent, which should take about 4-5 minutes. This will help build a flavorful base for your soup!
2. Add Aromatics:
Next, stir in the minced garlic and grated ginger. Cook this mixture for about 1 minute until it’s fragrant—this step makes your kitchen smell heavenly!
3. Spice Things Up:
Now it’s time to add flavor! Sprinkle in the curry powder, ground cumin, and chili flakes. Stir everything around well for about a minute to coat the onions and let those spices bloom, releasing their wonderful aromas.
4. Combine with Sweet Potatoes and Carrots:
Add the diced sweet potatoes and chopped carrots to the pot, mixing them in with the spices. This combination will create a deliciously sweet and savory base for your soup.
5. Simmer the Soup:
Pour in the vegetable broth and bring everything to a gentle boil. Once it’s bubbling, reduce the heat, cover the pot, and let it simmer for 20-25 minutes until the vegetables are nice and tender. You can test this by poking the carrots with a fork—they should slide in easily!
6. Blend Until Smooth:
After the veggies are tender, carefully remove the pot from heat. Use an immersion blender to puree the soup until it’s creamy and smooth (if you don’t have one, you can transfer it in batches to a regular blender—be careful with the hot soup!).
7. Add Coconut Milk:
Next, stir in the coconut milk for a luscious finish. Give it a taste and season with salt and pepper as needed. Warm it gently over low heat to combine all those delicious flavors, but don’t let it boil again!
8. Serve and Enjoy!
Now it’s time to serve! Ladle the soup into bowls, and for a lovely touch, drizzle a bit of extra coconut milk on top. Garnish your soup with fresh basil or cilantro, a sprinkle of chili flakes, and some crunchy croutons for an added yummy texture.
Enjoy this vibrant and comforting Sweet Potato Carrot Curry Soup that’s perfect for a cozy meal! Trust me, it’s going to be a hit!
Can I Use Different Types of Oil?
Absolutely! While olive oil is great for sautéing, you can use coconut oil or avocado oil for a different flavor profile. Each oil gives a unique touch to the soup!
Is There a Way to Make This Soup Spicier?
Yes! If you like it spicy, you can add more chili flakes or even a dash of cayenne pepper. Another option is to mix in a bit of diced jalapeño while sautéing the onions for an extra kick!
Can I Freeze This Soup?
Yes, this soup freezes wonderfully! Let it cool completely, then store it in airtight containers for up to 3 months. Just remember to leave some space for expansion. To reheat, simply thaw overnight in the fridge and heat on the stove or microwave until warmed through.
How Can I Make This Soup Vegan?
This recipe is already vegan-friendly! Both the coconut milk and vegetable broth ensure that it’s perfect for anyone following a plant-based diet. Enjoy this nutritious and delicious soup without any adaptations!
