Sweet Potato Carrot Soup (Vegan & Gluten-Free)

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 coup

Sweet Potato Carrot Soup

  • Servings: ~4
  • Difficulty: easy
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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

  1. Peel and chop the apple and Japanese sweet potatoes.
  2. Mince garlic.
  3. Slice the white and light green part of the leek, discard the dark green top.
  4. Heat coconut oil over medium heat. Sauté the leek and baby carrots until the leek is soft.
  5. Add the curry, salt, minced garlic and ginger and sauté for about ~1 to activate the garlic.
  6. Transfer the leek and carrot mixture to a slow-cooker.
  7. Add chopped Japanese sweet potatoes, apples, vegetable stock, and coconut milk.
  8. Cook on low for 4 – 5 hours.
  9. Using an immersion blender, puree soup until smooth. Or, transfer soup to a Vitamix or blender to puree.
  10. I served the soup with a dash of cinnamon.

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susanellenlogoweb

21 Comments

  1. DrKLeeBanks says:

    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!

    Liked by 1 person

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