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Let's talk about soup! Specifically, about a vibrant, orange-hued, like-sunshine-in-a-bowl type of soup. That is, this very soup right here. If you're first thought was "squash soup!", you're not alone. This is what everybody thinks. Like a trick-playing-soup. But I'm here to set the record straight: this creamy soup is - proudly and resolutely - squash-free. Not a single itty bitty cube, not even a sneaky spoonful hiding in the depths. This is a promise, especially for all the big and small pumpkin skeptics out there (and yes, I'm looking at that one person I know who shall remain nameless but whose aversion to all things squash is legendary in our family! :)).
Ingredients for This Carrot & Sweet Potato Soup
Carrots and sweet potatoes are the sources of the bright orange color of this soup. The two vegetables not only make a harmonious pair in terms of color but also in terms of taste thanks to their mild sweetness. In this recipe, they are pureed with coconut milk into a creamy, thick, and filling soup. A little curry powder (not too much, we don't want a curry soup) and some ginger provide a welcome spiciness and earthy flavor.
You might look for onions and garlic in the ingredients list and wonder why you can't find them. I didn't forget them, I left them out on purpose because the flavor of this soup shines exactly as is. Keeping things simple and yummy, that's the way to go.
We sautee the cubed carrots and sweet potatoes in oil, then we add the remaining ingredients, cook until everything is nice and soft, and the only thing left to do is puree the soup to the creaminess level you desire.
All in all: Just a few ingredients, little to do, and a heavenly yummy result. Indeed a recipe to my taste!
Flavor Difference: Squash Soup Versus Carrot Sweet Potato Soup
You might wonder what the difference is. Many butternut squash soups are made with coconut, curry powder, and ginger, so there's definitely a similarity to the ingredients in this recipe. What's more, squash has a similarly mild and sweetish flavor profile to carrots and sweet potatoes. BUT: squash has a distinct flavor that not everybody likes. Plus, it leans more an the vegetable side of flavor things, while sweet potato is really, uniquely, purely sweet.
What's more, we don't use aromatics like onion and garlic in here, to keep things really simple and straightforward.
To sum it up: This carrot and sweet potato soup is sweet and coconutty-creamy and curried-golden and so, so yummy.
🍽 Recipe
Creamy Carrot and Sweet Potato Soup
Equipment
- You’ll need an immersion blender.
Ingredients
Soup
- 1 kg carrots
- 600 g sweet potatoes or a neutral oil
- 3 tablespoons coconut 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 roasted
- A handful of cilantro leaves
Instructions
- Peel the carrots and sweet potatoes, and cut them into large cubes.
- In a pot, cook the veggie cubes in oil until they are fragrant.
- Add water, coconut milk, curry powder and grated ginger, and cook on medium heat until the carrots and sweet potatoes are soft.
- Puree the soup, and add salt and pepper to your liking.
- Distribute the soup among soup bowls and serve topped with sunflower seeds and cilantro leaves.
I’m always curious. How did it go? Tried this carrot and sweet potato soup recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win (or a lesson learned).
Wishing you planty of yummy delights,
Ramona
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