A sweet, coconutty, golden-hued carrot and sweet potato soup to make your day a little cozier. No squash needed for that sunshiny color, and no aromatics either-just a pinch of curry powder and creamy coconut milk to bring it all together. Simple. Quick. Cozy. So much flavor for so little effort.
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Let's talk about soup.
Specifically, a vibrant, sunshine-orange, looks-like-squash-but-is-100%-not-squash carrot and sweet potato soup.
I know what you're thinking: squash soup! You and everyone else.
But nope. Not a single sneaky cube, not even a rogue spoonful hiding at the bottom.
This one's for all the squash skeptics out there (including that one family member whose pumpkin skepticism is legendary-you know who you are 😄).
Ingredients for This Carrot & 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.
No onions. No garlic. Not forgotten ... just left out. This soup shines on its own.
We sauté the veggies, simmer everything till soft, blend it all up with an immersion blender, aaaand done. Creamy golden goodness with minimal fuss.
But Isn't That Basically Squash Soup?
Kind of. But also… not.
Sure, the ingredients are similar: coconut, curry, ginger-it's a familiar crew. But squash has a more vegetal flavor, while sweet potato is ... just sweet. Like, really sweet.
Plus, this carrot and sweet potato soup skips the aromatics that are always part of a squash soup to let that sweet potato sweetness and spice combo do its thing.
🍽 Recipe
Creamy Carrot and Sweet Potato Soup
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 roasted
- A handful of cilantro leaves
Instructions
- Peel the carrots and sweet potatoes, and cut them into large cubes.
- In a pot, cook 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.
- Puree the soup with an immersion blender, 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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