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Sweet Potato Carrot Ginger Soup With Coconut Milk
Indulge in the warmth and richness of a bowlful of goodness with this Sweet Potato Carrot Ginger Soup. Bursting with flavours and packed with nourishment, this velvety soup is a delightful blend of sweet potatoes, carrots, and the zing of ginger, all complemented by the creaminess of coconut milk and the aromatic addition of curry powder. This recipe is a great option for those seeking dairy-free, gluten-free soups.
Ingredients
- 1 tbsp coconut oil, extra virgin, cold-pressed, organic
- 2 tsp garlic, freshly crushed
- 2 tsp ginger, fresh, finely chopped
- 1 onion, medium, finely chopped
- 2 dried red chillies, large
- 1 sweet potato, large, peeled, diced into small chunks, 450 g
- 2 carrots, medium, peeled, diced into medium pieces, 170 g
- 2 tsp curry powder, homemade is best
- 3 cups vegetable stock, no added salt
- 2 cups coconut milk
- ½ cup cilantro, leaves and stems, finely chopped
- 1 lime, juice
- ½ tsp lime zest
- 1¼ tsp salt, sea salt
Garnish (optional)
- 2 tsp chilli flakes
- ¼ cup pumpkin seeds, plain
- 3 inch ginger, fresh, peeled and sliced into thin strips
Equipment
Instructions
- Heat coconut oil in a pot over medium heat.
- Sauté onion, garlic, ginger and chillies for about 3 minutes until fragrant.
- Add chopped sweet potatoes, carrots, and curry powder. Stir to coat the vegetables.
- Pour in the vegetable stock and bring to a boil. Cover and simmer on medium heat for 15-20 minutes or until the veggies are tender.
- Using an immersion blender or regular blender, blend the soup until smooth.
- Stir in the coconut milk, cilantro, salt, lime juice and zest letting the flavours meld together over low heat for a couple of minutes.
- Transfer into bowls and garnish with thin strips of fresh ginger, pumpkin seeds and chilli flakes.
Notes
Food safe storage
- This coconut carrot curry soup is a fridge-friendly champ, holding up well for about 3 days. Just pop it into an airtight container, and when you're ready for a cozy meal round two — gently warm it up on the stove. If it's thicker than you fancy, add a splash of water or stock to get that perfect consistency.
Substitution do
- To craft a variety of creamy vegan soups and infuse diverse flavours, explore the option of substituting sweet potatoes with butternut squash or pumpkin for a slightly different taste profile. Both offer a naturally sweet element to the soup, maintaining its creamy texture and nutritional benefits while introducing a nuanced twist to the overall flavour profile.
Nutrition Information:
Calories: 179kcal (9%)Carbohydrates: 26g (9%)Protein: 4g (8%)Fat: 8g (12%)Saturated Fat: 5g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 826mg (34%)Potassium: 497mg (14%)Fiber: 5g (20%)Sugar: 9g (10%)Vitamin A: 13562IU (271%)Vitamin C: 11mg (13%)Calcium: 211mg (21%)Iron: 2mg (11%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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