Sweet Potato and Carrot Soup with Coconut Milk

why make this recipe

Sweet Potato and Carrot Soup with Coconut Milk is a flavorful and healthy dish. It is creamy, nutritious, and perfect for chilly days. This soup not only warms you up but also provides essential vitamins and minerals. Plus, the coconut milk adds a lovely richness that makes each spoonful delightful. It’s simple to prepare and can be enjoyed on its own or with crusty bread.

how to make Sweet Potato and Carrot Soup with Coconut Milk

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 large carrots, peeled and chopped
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cilantro or parsley for garnish (optional)

Directions

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potatoes and carrots in olive oil, salt, and pepper. Spread them on a baking sheet. Roast for about 25-30 minutes or until tender and caramelized.
3. In a pot, sauté the onion and garlic until translucent.
4. Add the roasted sweet potatoes and carrots to the pot, followed by the vegetable broth and coconut milk.
5. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Adjust seasoning if necessary.
8. Serve hot, drizzled with additional coconut milk and garnished with cilantro or parsley if desired.

how to serve Sweet Potato and Carrot Soup with Coconut Milk

Serve the soup hot in bowls. You can drizzle a little more coconut milk on top for added creaminess. Optional garnishes like fresh cilantro or parsley add color and a fresh taste. This soup pairs nicely with crusty bread or a simple salad for a complete meal.

how to store Sweet Potato and Carrot Soup with Coconut Milk

If you have leftovers, let the soup cool and transfer it to an airtight container. You can store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave space in the container for expansion when freezing.

tips to make Sweet Potato and Carrot Soup with Coconut Milk

• For extra flavor, add spices like cumin or ginger when sautéing the onions and garlic.
• If you prefer a chunkier soup, don’t puree all of it—leave some pieces for texture.
• Feel free to adjust the seasoning according to your taste. Add more salt, pepper, or spices as needed.

variation

You can add in other vegetables like butternut squash or bell peppers for different flavors. You can also try adding herbs like thyme or rosemary for a different aromatic touch.

FAQs

1. Can I use canned sweet potatoes instead of fresh?
Yes, but fresh sweet potatoes will provide a better flavor and texture. Canned sweet potatoes are more processed and may alter the taste.

2. Is this soup vegan?
Yes, this soup is vegan-friendly as it uses vegetable broth and coconut milk.

3. Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day! You can make it ahead of time and reheat it when you’re ready to serve.

Sweet Potato and Carrot Soup with Coconut Milk

This vibrant and warming soup combines the natural sweetness of sweet potatoes and carrots with the rich creaminess of coconut milk, and a hint of ginger and garlic. It's a comforting dish, perfect for a cozy evening.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 people

Calories 280 kcal

Equipment

• large pot
• immersion blender (or regular blender)
• cutting board and knife

Ingredients

  

Main Ingredients

• 2 lbs sweet potatoes peeled and diced
• 1 lb carrots peeled and diced
• 13.5 oz coconut milk full-fat can
• 4 cups vegetable broth
• 1 onion chopped
• 2 cloves garlic minced
• 1 inch ginger fresh, grated

Seasoning

• 1 tsp curry powder
• 0.5 tsp turmeric
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil

Instructions

 

Preparation

• Heat olive oil in a large pot over medium heat. Sauté chopped onion until softened, about 5 minutes.
• Add minced garlic and grated ginger, cooking for 1 minute until fragrant.

Cooking

• Stir in diced sweet potatoes and carrots, along with curry powder and turmeric. Cook for 2-3 minutes, ensuring vegetables are coated.
• Pour in vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
• Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer in batches to a regular blender and blend until smooth.

Finishing

• Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro or a swirl of coconut cream if desired.

Notes

For extra flavor, roast the sweet potatoes and carrots before adding them to the soup. You can also add a pinch of cayenne pepper for a little heat or lime juice for a zingy finish.