Sweet Potato & Carrot Soup Recipe – Coconut Milk & Spiced Indian Style

Last Updated on 2 months by Neha Deshmukh

Sweet Potato & Carrot Soup Recipe – Coconut Milk & Spiced Indian Style

Introduction

There’s just something about a warm, comforting bowl of soup, isn’t there? Especially when it’s packed with flavour and goodness! I first made this Sweet Potato & Carrot Soup on a chilly evening last November, and it quickly became a family favourite. The subtle sweetness of the sweet potato and carrot, combined with the warm spices and creamy coconut milk… honestly, it’s like a hug in a bowl. It’s also surprisingly easy to make, perfect for a weeknight dinner or a cozy weekend lunch. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average carrot and sweet potato soup. We’re taking inspiration from Indian flavours to create something truly special. It’s:

• Flavourful: The blend of cinnamon, cumin, and pepper adds a beautiful warmth and depth.
• Creamy: Coconut milk creates a luxurious texture without being heavy.
• Healthy: Packed with vitamins and antioxidants from the sweet potatoes, carrots, and coriander.
• Easy: Ready in under 40 minutes, with minimal effort.
• Versatile: Easily adaptable to your spice preference and dietary needs.

Ingredients

Here’s what you’ll need to create this delicious soup:

• 1 tablespoon oil (vegetable or coconut) – about 15ml
• 1 large yellow onion, diced
• 1 tablespoon ginger, diced – about 15g
• 1 tablespoon garlic, diced – about 15g
• 1 teaspoon ground cinnamon – about 5g
• 2 teaspoons ground pepper – about 10g
• 0.5 teaspoon Himalayan sea salt – about 2.5g
• 2 teaspoons roasted cumin powder – about 10g
• 2 large diced peeled carrots
• 2 cups diced peeled sweet potatoes – about 250g
• 1 bunch coriander with stems
• 3 cups vegetable stock – about 720ml
• 1.5 cups coconut milk – about 360ml

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Oil Options (Vegetable vs. Coconut): You can use either vegetable or coconut oil. Vegetable oil is neutral, while coconut oil will add a subtle coconut flavour. I often use coconut oil for an extra layer of deliciousness!
• Coriander: Utilizing Stems for Flavor: Don’t discard the coriander stems! They’re packed with flavour. Roughly chop them and add them to the pot along with the roots for a more intense coriander taste.
• Spiced Blend: Cinnamon, Pepper & Cumin – Aromatic Power: These spices are the heart of the soup. Using good quality, freshly ground spices will really elevate the flavour.
• Sweet Potato Varieties & Their Impact: I prefer using orange sweet potatoes for their sweetness and vibrant colour. But you can experiment with other varieties like Japanese sweet potatoes for a slightly different flavour profile.
• Himalayan Sea Salt: Benefits & Substitutions: Himalayan sea salt adds a lovely mineral flavour, but regular sea salt or table salt will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pot over medium-high heat.
2. Sauté the ginger, garlic, and onion for 3-5 minutes, until the onions caramelize slightly. This is where the flavour base begins!
3. Add the carrots, sweet potatoes, coriander (including stems!), cinnamon, pepper, cumin powder, and salt. Cook for 5-7 minutes, stirring occasionally, to let the spices bloom.
4. Pour in the vegetable stock, stir well, and reduce the heat to medium-low. Cover and simmer for 30 minutes, or until the vegetables are beautifully soft.
5. Now, carefully let the mixture cool completely. This is important for safe blending!
6. Blend the soup into a smooth consistency using an immersion blender or food processor. If using a food processor, work in batches.
7. Return the blended soup to the pot. Stir in the coconut milk and simmer for 5-7 minutes. If the soup is too thick, add a little extra stock to reach your desired consistency.
8. Ladle into bowls and get ready to enjoy!

Expert Tips

• Don’t skip the sautéing step! Caramelizing the onions and blooming the spices is crucial for developing a rich flavour.
• Taste as you go and adjust the seasoning to your liking.
• For a smoother soup, strain it through a fine-mesh sieve after blending.

Variations

Want to make this soup your own? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your vegetable stock is vegan-friendly.
• Spice Level Adjustment (Mild to Spicy): Add a pinch of chili flakes or a finely chopped green chili to the sautéing onions for a spicy kick. My friend, Priya, loves adding a whole chopped Serrano pepper!
• Festival Adaptation: Navratri/Diwali Friendly: This soup is a wonderful addition to a Navratri or Diwali feast. It’s light, flavourful, and fits well with the festive spirit.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Creaminess Control: Adjusting Soup Thickness: If you prefer a thinner soup, simply add more vegetable stock. For a thicker soup, use less stock or blend in a cooked potato.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas to elevate your meal:

• Drizzle with a swirl of coconut cream.
• Sprinkle with chili flakes and freshly ground pepper.
• Garnish with fresh herbs like coriander or mint.
• Add a sprinkle of toasted nuts like almonds or cashews for a bit of crunch.
• Serve with a side of warm naan bread or roti.

Storage Instructions

• Leftover Soup: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes beautifully! Store in freezer-safe containers for up to 2-3 months.

FAQs

Let’s answer some common questions:

• Can I make this soup ahead of time? Absolutely! You can make the soup up to 2 days in advance and store it in the refrigerator.
• What’s the best way to store leftover soup? In an airtight container in the fridge.
• Can I use different vegetables in this soup? Yes! Feel free to add other vegetables like butternut squash, pumpkin, or parsnips.
• Is it possible to make this soup without an immersion blender? Yes, a regular blender or food processor works just fine.
• What kind of coconut milk is best for this recipe (full-fat vs. light)? Full-fat coconut milk will give you the richest, creamiest result. Light coconut milk will work, but the soup won’t be as creamy.
• Can I add protein to this soup? Definitely! Add some chickpeas, lentils, or shredded chicken for a protein boost.
• How can I adjust the sweetness of the soup? If you prefer a less sweet soup, use less sweet potato or add a squeeze of lemon juice.