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Curried Sweet Potato and Carrot Soup
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Course Soup
Cuisine Indian-Inspired
Servings 4 people

Equipment

  • Large pot
  • Immersion blender
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 2 large sweet potatoes, peeled and cubed
  • 4 carrots, peeled and sliced
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
  • Stir in the minced garlic and curry powder. Cook for 1 minute until the spices smell fragrant.
  • Add the cubed sweet potatoes and sliced carrots to the pot. Pour in the vegetable broth.
  • Bring the mixture to a boil, then lower the heat and simmer for 20 minutes until the vegetables are soft.
  • Stir in the coconut milk. Season with salt and black pepper.
  • Use an immersion blender to puree the soup until smooth.
  • Ladle into bowls and top with chopped cilantro before serving.

Notes

Simmer the vegetables just until tender to keep the flavors bright. If the soup thickens after storing, stir in a splash of broth or water when reheating. The cilantro adds a fresh contrast to the creamy curry base.
Course: Soup
Cuisine: Indian-Inspired
Equipment: Large pot, Immersion blender, Cutting board, Knife