Curried Carrot Sweet Potato or Yam Ginger Soup
Warm up your soul with this silky Curried Carrot Sweet Potato or Yam Ginger Soup, a vibrant, flavor-packed dish that’s perfect for cozy evenings or as a showstopping starter. This recipe combines the earthy sweetness of carrots and sweet potatoes (or yams) with the aromatic depth of curry powder, cumin, and turmeric, all balanced by the creaminess of coconut milk. Fresh ginger and garlic infuse the soup with a zesty kick, while a topping of chopped cilantro provides a fresh, herbaceous finish. Ready in just 45 minutes and naturally vegan and gluten-free, this nutrient-rich soup is ideal for meal prep, comforting dinners, or impressing guests with its bold flavors. Serve it with crusty bread or on its own for a satisfying, wholesome meal that you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 large carrots, peeled and chopped
- 2 medium sweet potatoes or yams, peeled and cubed
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder, ground cumin, and turmeric. Stir for 30 seconds to toast the spices.
Add the chopped carrots and cubed sweet potatoes (or yams) to the pot. Toss to coat the vegetables in the spices.
Pour in the vegetable broth and stir. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and simmer for 20-25 minutes, or until the carrots and sweet potatoes are fork-tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree.
Stir in the coconut milk, salt, and black pepper. Taste and adjust seasoning as desired.
Return the pot to low heat and cook for another 2-3 minutes, just to warm the soup through.
Serve hot, topped with fresh cilantro if desired.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1655 mg | 72% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.2 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
