Curried Carrot Ginger Soup With Sweet Potatoes

Eating Works @eatingworks
by Eating Works @eatingworks
6 Bowls
30 min

This Curried Carrot Ginger Soup with Sweet Potatoes is spicy, sweet and creamy. Showcasing the best produce fall has to offer and a beautiful color so soup could be better fit for your Thanksgiving table.

Your guests will never believe that there’s no cream in it! Everyone is going to want the recipe for this detoxifying and yet delectable dish.

When September rolled around I wasn’t ready to shift gears into fall recipes. It was still hot out and tomato season hits it’s peek in September in New Jersey. I was still enjoying heirloom tomatoes over simple salads with, goats cheese and red apple balsamic vinegar. 

Summer felt like the biggest gift after being cooped up inside during lockdown. When you’re out in nature under a shining sun, social distancing doesn’t seem all that bad. But irregardless of my desire to pause time, the leaves are turning and autumn in full swing in the north east. I’ve embraced the change with this perfect harvest soup… Let’s get into it.

Curried Carrot Ginger Soup With Sweet Potatoes
Recipe details
  • 6  Bowls
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients

  • 2-3 tbsp Olive Oil
  • 1 large Onion
  • 4 cloves Garlic chopped
  • 2 tbsp Fresh Ginger peeled and chopped
  • 1.5 tsp Cumin
  • 1 tsp Cinnamon
  • 1/2 tsp sea salt
  • 3 1/2 C Carrots (1 pound or 5 medium sized carrots) peeled and chopped
  • 1 C Sweet Potato (1 large) peeled and chopped
  • 1 Apple chopped (optional)
  • 4 C Vegetable Stock 1 box
  • 1 Can Coconut Milk light coconut milk also works
  • 1/4 tsp Cayanne Pepper
  • 1 tbsp Apple Cider Vinegar or Lemon Juice (optional) brightens soup
Instructions

Heat oil over medium heat. Add onions and season with salt. Saute until translucent. Next add the garlic, ginger, cumin, cinnamon and salt. Allow spices to bloom for 1 minute.
Add the carrots, sweet potatoes, apple and vegetable stock. Bring to a boil and then allow to simmer with the lid ajar over medium low heat for 15-20 minutes. Until the carrots are cooked through.
Add the carrots, sweet potatoes, apple and vegetable stock. Bring to a boil and then allow to simmer with the lid ajar over medium low heat for 15-20 minutes. Until the carrots are cooked through. Blend until smooth. Stir in the coconut water, apple cider vinegar and cayanne pepper. Enjoy!
Tips
  • In the fridge the soup will stay good for 7 days
  • In the Freezer the soup will stay good for 6 months.
Eating Works @eatingworks
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Comments
  • Seedpath Seedpath on Oct 23, 2020

    Any comments on the garnish? Are those pomegranate seeds in the middle?

  • Gmp Gmp on Jan 12, 2022

    In your recipe you list coconut milk but in the directions you call for coconut water. I’m assuming you mean coconut milk since that would create the creamy taste you refer to. Which ingredient do you recommend?

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