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.
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.