When my mother bought me five pounds of baby carrots, I asked my Facebook friends for their favorite carrot recipes. One friend mentioned a sweet potato carrot soup! I thought that was a fabulous idea, but I decided to make the recipe vegan and not so spicy. The result is this creamy soup with sweetness from carrots, Japanese sweet potatoes, coconut, and apples, and a slight heat from curry and ginger. It’s a very tasty simple fall soup.
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Sweet Potato Carrot Soup
This creamy Sweet Potato Carrot Soup balances the sweetness of carrots, Japanese sweet potatoes, coconut, and apples, with a slight heat of curry and ginger. It's naturally gluten-free and vegan.
Tips: (1) You can use any carrots, they don’t have to be baby carrots (2) The flesh of Japanese sweet potatoes is a lighter color and they have a purple skin. You can use regular sweet potatoes if you can’t find Japanese sweet potatoes, but the soup will be slightly sweeter and a darker orange color.
Credit: Modified from Rubies & Radishes
Ingredients
- 1 tablespoon coconut oil
- 1 green apple (~2 cups chopped and peeled)
- 1 leek (the white and light green part only)
- 4 cups baby carrots (32 oz)
- 3 cloves garlic, minced
- 1 tablespoon yellow curry
- 2 teaspoons dried ginger
- 3 cups gluten-free vegetable stock (I used Kitchen Basics Organic Vegetable Stock)
- 1 can coconut milk (I used Thai Kitchen that is 13.66 oz)
- ¼ teaspoon sea salt (I used Pink Himalayan Salt)
- 2 Japanese sweet potatoes (chopped and peeled)
- optional: a dash of cinnamon when serving
Directions
- Peel and chop the apple and Japanese sweet potatoes.
- Mince garlic.
- Slice the white and light green part of the leek, discard the dark green top.
- Heat coconut oil over medium heat. Sauté the leek and baby carrots until the leek is soft.
- Add the curry, salt, minced garlic and ginger and sauté for about ~1 to activate the garlic.
- Transfer the leek and carrot mixture to a slow-cooker.
- Add chopped Japanese sweet potatoes, apples, vegetable stock, and coconut milk.
- Cook on low for 4 – 5 hours.
- Using an immersion blender, puree soup until smooth. Or, transfer soup to a Vitamix or blender to puree.
- I served the soup with a dash of cinnamon.
So smooth, almost like smoothies, I tried carrot soup before, but did not put apple or sweet potato on it, have to try it this time
I like the apple because I like spicy sweet! But, really my kids like it better with apple and I love them to actually eat what I make.
Sweet potatos and carrots compliment each other, the combination is a delicious one!
thanks!
Beautiful and delicious combo…
thank you!
Great idea to use apple, sweet potato & baby carrots in a soup !
Thanks! Baby carrots are just easy. I’m about saving time!
This sounds delicious. I love sweet potato and think the carrot is the perfect accompaniment. x
Thank you!
What a perfect way for using up all those carrots! Its cool you adapted the recipe to be vegan!
Yes, that was easy part! But my kids and hubby are babies when it comes to spicy foods. I love spice though!
Sweet potatoes and carrots sound like a nice combination, I like the pictures also. It will be a nice addition to my current soup rotation list.
Thank you! I like a good earthy fall soup!
I’m loving everything going on with this soup!! Sweet potato and carrot together are such a good combo and I wanna try with the green apple in it too! YUM!
I don’t know if you want it now with the heat you guys are having! HAHAHA! But it’s good to try if it ever cools.
Sounds delicious and perfect for the cold weather months.
Thanks for sharing the recipe. Looks like a good combination! Shall try it.
Hi Susan! Wow! I have never had Sweet Potato soup. It sounds delicious! I bet the carrots add a special touch 😋
My daughter has been requesting soup lately. I rarely cook soup, unless someone is sick. I love sweet potatoes and she enjoys carrots. We will have to try this.
Oh my goodness, this looks delicious and like it would be quick and easy to make! I’ve seen and tried other recipes combining carrots and sweet potatoes, and they seem to complement one another well. And it’s definitely SOUP weather now!
This sounds yummy! I’ve not long discovered that I like sweet potato, so I’m interested to try it in a new way!
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