Curried 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.

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 employ a few other flavor hacks here, too, like a splash of vinegar and a drizzle of maple syrup. These little additions maximize the fresh flavors of all the other ingredients, taking this soup from good to really good.

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:
Coconut Curry Lentils
Bruschetta Avocado Toast

Did you make this recipe? Don’t forget to share a picture on Instagram and tag me @emily.eats.things!

Curried Carrot and Sweet Potato Soup

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The perfect balance of savory, spicy, and sweet, this vegan Curried Carrot and Sweet Potato Soup is so delicious and simple to make.

• Author: Emily Hanka
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 Tbsp coconut oil or olive oil
• 1 small yellow onion, roughly chopped
• 3 large carrots, scrubbed and chopped into ½-inch pieces
• 2 small sweet potatoes, peeled and chopped into ½-inch pieces
• 1 medium apple, peeled, cored, and chopped into ½-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ⅛ teaspoon cayenne pepper
• 1 ½ 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

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Instructions

1. 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.
2. Add carrots, sweet potato, and apple, and cook for an additional 3-5 minutes, or until the carrots are beginning to soften.
3. 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.
4. 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.
5. 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.)
6. 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.