The perfect balance of savory, spicy, and sweet, this vegan Curried Carrot and Sweet Potato Soup is so delicious and simple to make.
We have another winner, folks. This curried carrot and sweet potato soup is almost entirely made of vegetables, but believe me when I say it is NOT devoid of flavor. She’s packin’ spice, sweetness, craveable savoriness… she’s really got it all.
With the kick of curry and the hit of maple syrup, this soup actually reminds me a lot of the autumn squash soup from Panera bread. Top it with a little sprinkle of pumpkin seeds and it’s basically the same thing. In fact, you could easily swap out butternut squash for the sweet potatoes here, and it would be just as delicious!
Don’t be freaked out by the addition of a whole apple here.
It adds a bit of natural sweetness that really complements all the other flavors. If you’re concerned about making your soup too sweet, try using a tarter variety, like Granny Smith.
I strongly suggest eating this soup with a big hunk of bread for maximum enjoyment, but it’s really up to you. Serve it with a crisp green salad for a light lunch, or as a starter before a larger meal. Even all on its own, this soup is a star.
More favorite vegan recipes:
Simple One-Pot Lentil Soup
Coconut Curry Lentils
Peanut-Lime Soba Noodle Bowls
If you make this Curried Carrot and Sweet Potato Soup, don’t forget to snap a photo and tag me in it on Instagram @feelinwhisky! I love seeing what you do with my recipes!
PrintCurried Carrot and Sweet Potato Soup
The perfect balance of savory, spicy, and sweet, this vegan Curried Carrot and Sweet Potato Soup is so delicious and simple to make.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 Tbsp coconut oil or olive oil
- 1 small yellow onion, roughly chopped
- 3 large carrots, scrubbed and chopped into 1/2-inch pieces
- 2 small sweet potatoes, peeled and chopped into 1/2-inch pieces
- 1 medium apple, peeled, cored, and chopped into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups vegetable stock
- 1 (15-ounce) can full-fat coconut milk, (a small amount reserved for drizzling)
- 1 teaspoon maple syrup or honey
- 1 teaspoon apple cider vinegar
- Kosher salt + freshly cracked black pepper
- Cilantro, reserved coconut milk, and/or pumpkin seeds, for topping
Instructions
- Melt coconut oil in a large soup pot over medium heat. Add onion and a pinch of salt and pepper, and cook for about 5 minutes, or until onion is beginning to soften and turn translucent.
- Add carrots, sweet potato, and apple, and cook for an additional 3-5 minutes, or until the carrots are beginning to soften.
- Add garlic, curry powder, ginger, cinnamon, and cayenne pepper. Stir to coat, and cook for about a minute, or until fragrant. Pour in vegetable stock and most of the can of coconut milk, reserving a tablespoon or so for garnish.
- Season generously with salt and pepper, then cover the pot, turn the heat to high, and bring to a boil. Remove lid and stir, then replace lid halfway. Simmer, half-covered, for about 15 minutes, or until carrots and sweet potatoes are soft and can be easily pierced with a fork.
- Remove from heat. Carefully ladle the soup into a blender. Blend thoroughly, leaving the hole on top of the blender open and covered with a towel, and transfer back into pot. (Alternatively, you could use an immersion blender here if you have one.)
- Stir in the maple syrup and apple cider vinegar, then taste for seasoning. Ladle into bowls and top with a drizzle of coconut milk, a sprig of cilantro, and a sprinkle of pumpkin seeds.
Am I the only one who’s been feeling mass amounts of food guilt lately? I can’t seem to win no matter what I eat. When I eat something comforting, I often spend the next day or two anxiously calculating calories in my head. But when I eat something that’s more nutritious, I catch myself thinking of all the other times I’ve eaten things that are less healthy, and that this one virtuous meal won’t make a bit of difference.
I’ve been turning to comfort food more often during the past few months, and it’s no secret why. There’s a LOT going on right now, and sometimes a plate of lasagna is the only thing that can help. I’ve struggled with body image and my relationship with food for years, but current events have brought it all back up to the surface.
The fact, though, is that there is no perfect food. There is no perfect way to eat or exercise or cope with disturbing headlines. I try to remind myself of this as I navigate this strange new space. Some days I’ll eat vegan carrot soup, and other days I’ll eat a second helping of Kyle’s famous taco pie because it’s delicious, thank you very much.
This is, if nothing else, an excellent exercise in letting go and finding balance. Everything was imperfect before, but any semblance of order has been thrown to the wind now.
