why make this recipe
Sweet Potato and Carrot Soup with Coconut Milk is a warm and creamy dish that’s perfect for any time of year. This soup is not only delicious, but also packed with nutrients. Sweet potatoes and carrots are both rich in vitamins and minerals, making this soup a healthy choice. The addition of coconut milk gives the soup a smooth texture and a hint of sweetness that balances the flavors. Plus, it’s simple to make and can be ready in just over an hour.
how to make Sweet Potato and Carrot Soup with Coconut Milk
Ingredients :
- 2 medium sweet potatoes, peeled and diced
- 2 large carrots, peeled and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: additional coconut milk, cilantro, or lime juice
Directions :
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes and chopped carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a large pot, sauté the diced onion and minced garlic over medium heat until the onion is translucent.
- Add the roasted sweet potatoes and carrots to the pot, then pour in the vegetable broth and coconut milk.
- Bring to a simmer and cook for about 10 minutes.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Adjust seasoning with salt and pepper.
- Serve warm, topped with a swirl of coconut milk and optional toppings.
how to serve Sweet Potato and Carrot Soup with Coconut Milk
Serve this soup warm in bowls. You can add a swirl of coconut milk on top for decoration. Optional toppings like fresh cilantro or a squeeze of lime juice can enhance the flavors. This soup pairs well 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 leftover soup, let it cool before storing. Place it in an airtight container and keep it in the refrigerator. The soup can last for 3-4 days. If you want to store it for a longer period, you can freeze it for up to 3 months. Just be sure to leave some room in the container as the soup will expand when frozen.
tips to make Sweet Potato and Carrot Soup with Coconut Milk
- Ensure the sweet potatoes and carrots are diced evenly for even roasting.
- For a thicker soup, blend longer until smooth.
- You can adjust the level of sweetness by using more or less coconut milk.
- Feel free to add spices like ginger or curry powder for an extra kick.
variation
You can add other vegetables like bell peppers or butternut squash for a different flavor. To make it a little spicy, consider adding red pepper flakes or fresh chili. For a protein boost, toss in some cooked lentils or chickpeas before blending.
FAQs
Is this soup vegan?
Yes, this Sweet Potato and Carrot Soup with Coconut Milk is completely vegan, as it uses vegetable broth and coconut milk.
Can I use other types of milk instead of coconut milk?
Yes, you can use almond milk or oat milk, but it will change the flavor and texture of the soup.
How can I make this soup spicier?
You can add spices like cayenne pepper, or red pepper flakes while cooking for more heat.
Can I make this soup ahead of time?
Yes, this soup can be made in advance. Just store it in the refrigerator and reheat when needed.
Sweet Potato and Carrot Soup with Coconut Milk
Equipment
- Large pot or Dutch oven
- Blender (or immersion blender)
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
Main Ingredients
- 2 medium sweet potatoes peeled and diced
- 3 medium carrots peeled and sliced
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 inch ginger grated
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon red curry paste optional
- 1 tablespoon lime juice
- salt to taste
- black pepper to taste
- cilantro fresh, for garnish (optional)
Instructions
Preparation
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Cooking the Soup
- Add the diced sweet potatoes and sliced carrots to the pot. If using, stir in the red curry paste and cook for 2-3 minutes, coating the vegetables.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
- Carefully transfer the soup to a blender (working in batches if necessary) and blend until smooth. Alternatively, use an immersion blender directly in the pot.
Finishing Touches
- Return the blended soup to the pot. Stir in the full-fat coconut milk and lime juice.
- Heat through gently, but do not boil. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.