A sweet, coconutty, golden-hued carrot and sweet potato soup to make your day a little cozier and brighter.
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Let's talk about soup.
Specifically, a vibrant, sunshine-orange carrot and sweet potato soup that looks like squash soup but is 100% squash-free.
I mean it. Not a single sneaky squash cube is needed, not even a rogue spoonful hiding at the bottom. This one's for all the squash skeptics out there (I know they exist, I've encountered one myself).
Ingredients for This Carrot and Sweet Potato Soup
Carrots + sweet potatoes = that gorgeous color and a cozy, naturally sweet flavor.
Coconut milk makes it creamy. A little curry powder and ginger bring just the right amount of warmth and zing.
I leave out onions and garlic on purpose, which might be surprising. That way, the mild flavors of the carrots and sweet potatoes can really shine.
But Isn't That Basically Squash Soup?
Kind of. But also… not.
The ingredients are similar: coconut, curry and ginger are a familiar crew. But squash has a more earthy, vegetal flavor, while sweet potatoes bring a lovely natural sweetness.
Plus, this carrot and sweet potato soup skips the usual onion and garlic base. That lets the sweetness of the vegetables and the warming spices really shine.
How to Make the Soup
This one is really, truly easy. First, peel the carrots and sweet potatoes and cut them into cubes. The smaller the cubes, the faster the soup will be ready.
Next, sauté the vegetables in a little oil until fragrant. Add the remaining ingredients and simmer until everything is soft. Blend until smooth with an immersion blender, aaaand done.
Creamy golden goodness with minimal fuss.
🍽 Recipe
Creamy Carrot and Sweet Potato Soup (vegan)
Equipment
Ingredients
Soup
- 1 kg carrots
- 600 g sweet potatoes
- 3 tablespoons coconut oil or a neutral oil
- 1 l water
- 400 ml coconut milk
- 2 teaspoons curry powder
- 1 thumb-sized piece of fresh ginger peeled and grated
- Salt, to taste
- Pepper, to taste
Topping
- A handful of sunflower seeds not toasted
- A handful of cilantro leaves
Instructions
- Peel the carrots and sweet potatoes, and cut them into pieces (the smaller they are, the faster they'll cook).
- In a pot, sauté the cubed carrots and sweet potatoes in oil until they are fragrant (but not browned).
- Add water, coconut milk, curry powder and grated ginger, and cook on medium heat until the carrots and sweet potatoes are soft (10-20 minutes, depending on the size you cut them).
- Puree the soup with an immersion blender, and add salt and pepper to your liking.
- Divide the soup among bowls and serve topped with sunflower seeds and cilantro leaves.
More Creamy Soup Recipes
- Indian Red Lentil Soup With Carrots
- Creamy Dill Soup (20 Minutes)
- Creamy Fairytale Pumpkin Soup
- Middle Eastern Butternut Squash Chickpea Soup
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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