Sweet Potato and Carrot Soup with Coconut Milk
A creamy and flavorful soup featuring the natural sweetness of sweet potatoes and carrots, balanced with the richness of coconut milk. This comforting dish is perfect for a light meal or an appetizer.
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.
Notes
For a spicier kick, add a pinch of cayenne pepper with the red curry paste. This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.