I love soups. And this gorgeous carrot and sweet potato soup is NO exception.
In fact it came out so excellently that I can’t get enough of this soup at the moment.
It ended up being a totally different soup to what I initially envisioned but it turned out better than I could have ever expected.
The reason it came out differently was I had initially planned to make a roasted carrot and sweet potato soup. First I would roast the ingredients in the oven, and then blend them up with coconut milk and spices. I had tested it out like this and it came out well.
But right before our scheduled photoshoot to make this – our oven died on us. While preheating it to make THIS soup, there was an awful burning smell, and smoke pouring out of it (luckily it’s still under warranty – just. Literally like a week before the warranty expired!).
But thankfully the stove top was still operational, so I switched gears and decided to do it all on the stove top. A nice, simple, one-pot recipe.
And honestly it came out better than the original version. Maybe something to do with those flavors cooking together, but the result was incredible.
This recipe is only 8-ingredients, 1-pot and only 50 minutes in the making (and quite a large chunk of that it’s just simmering away on the stove-pot – all you have to do is get a glass of wine and chill right out!).
You fry up some onion and garlic with some red curry paste, then add chopped carrots and peeled chopped sweet potatoes and saute for a minute to combine the flavors. Then you add 4 cups of vegetable stock, bring to the boil and then cover and simmer for 30 minutes until soft and cooked.
Then you just blend with an immersion blender, add coconut milk and voila, you have this thick and creamy soup to enjoy.
I found that it didn’t even need any extra spice. We topped it with some dried herbs and that was it. I didn’t even add any salt or pepper or anything, though of course, taste test it and feel free to add whatever you like.
However, in the case of this soup the flavors came together so well, I found it just didn’t need anything extra at all.
You will love this gorgeous soup for its vibrant color and mild thai red curry spiciness. You will love how thick and creamy and smooth it is, and how the flavors of the carrots and sweet potatoes blend so beautifully to create this richly flavored soup.
You will love how fabulously satisfying it is too – have it as an appetizer OR a main! Serve with some salad and fancy bread and it’s an entree!
If you have any comments or questions, please post them down below. I’d love to hear from you. If you happen to make this fabulous carrot and sweet potato soup, then please take a pic and tag it #lovingitvegan on instagram, so I can see it too! I want to see all the things! Thank you!Print
Thick, creamy and smooth carrot and sweet potato soup. This mildly spicy and richly flavored soup is vegan and gluten-free and so satisfying you can have it as an entree.
- 1 Onion
- 3 Cloves Garlic
- 2 Tbsp Thai Red Curry Paste
- 1 Tbsp Coconut Oil
- 8 Large Carrots
- 4 Small Sweet Potatoes (or 2 Medium)
- 4 cups Vegetable Stock
- 1 14oz can Coconut Milk
- Peel and slice the onion and crush the garlic. Add to a pot with the coconut oil and red curry paste and fry together.
- Add carrots and sweet potatoes and saute for a minute just to blend the flavors.
- Add the vegetable stock.
- Bring to the boil and then cover and simmer for around 30 minutes until soft and cooked.
- Blend with an immersion blender and then add the coconut milk, while stirring on medium heat until well mixed.
- Serving Size: 1 Serve (of 4)
- Calories: 409
- Sugar: 14.2g
- Sodium: 1207mg
- Fat: 21.8g
- Saturated Fat: 3.4g
- Carbohydrates: 47.8g
- Fiber: 8.7g
- Protein: 5.7g