Curried Carrot and Sweet Potato Soup
The perfect balance of savory, spicy, and sweet, this vegan Curried Carrot and Sweet Potato Soup is so delicious and simple to make.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Ingredients
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- 2 Tbsp coconut oil or olive oil
- 1 small yellow onion, roughly chopped
- 3 large carrots, scrubbed and chopped into 1/2-inch pieces
- 2 small sweet potatoes, peeled and chopped into 1/2-inch pieces
- 1 medium apple, peeled, cored, and chopped into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups vegetable stock
- 1 (15-ounce) can full-fat coconut milk, (a small amount reserved for drizzling)
- 1 teaspoon maple syrup or honey
- 1 teaspoon apple cider vinegar
- Kosher salt + freshly cracked black pepper
- Cilantro, reserved coconut milk, and/or pumpkin seeds, for topping
Instructions
- Melt coconut oil in a large soup pot over medium heat. Add onion and a pinch of salt and pepper, and cook for about 5 minutes, or until onion is beginning to soften and turn translucent.
- Add carrots, sweet potato, and apple, and cook for an additional 3-5 minutes, or until the carrots are beginning to soften.
- Add garlic, curry powder, ginger, cinnamon, and cayenne pepper. Stir to coat, and cook for about a minute, or until fragrant. Pour in vegetable stock and most of the can of coconut milk, reserving a tablespoon or so for garnish.
- Season generously with salt and pepper, then cover the pot, turn the heat to high, and bring to a boil. Remove lid and stir, then replace lid halfway. Simmer, half-covered, for about 15 minutes, or until carrots and sweet potatoes are soft and can be easily pierced with a fork.
- Remove from heat. Carefully ladle the soup into a blender. Blend thoroughly, leaving the hole on top of the blender open and covered with a towel, and transfer back into pot. (Alternatively, you could use an immersion blender here if you have one.)
- Stir in the maple syrup and apple cider vinegar, then taste for seasoning. Ladle into bowls and top with a drizzle of coconut milk, a sprig of cilantro, and a sprinkle of pumpkin seeds.