Sweet Potato Carrot Soup Recipe – Spiced Coconut & Ginger Blend

Last Updated on 6 months ago by Neha Deshmukh

Sweet Potato Carrot Soup Recipe – Spiced Coconut & Ginger Blend

Introduction

There’s just something about a warm, comforting bowl of soup, isn’t there? Especially when the weather turns a little chilly, or you’re just craving something nourishing. This Sweet Potato and Carrot Soup is one of my absolute go-to’s. It’s packed with flavour, incredibly easy to make (thanks to the slow cooker!), and feels like a big hug in a bowl. I first made this when I was looking for a way to sneak more veggies into my diet, and it quickly became a family favourite. It’s subtly spiced, creamy from the coconut milk, and just… perfect.

Why You’ll Love This Recipe

This soup isn’t just delicious; it’s also incredibly convenient. The slow cooker does all the hard work, leaving you free to get on with your day. Plus, it’s naturally vegan and gluten-free, making it a great option for those with dietary restrictions. The blend of sweet potato, carrot, ginger, and warming spices creates a flavour profile that’s both comforting and exciting.

Ingredients

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

• 2 sweet potatoes
• 1 large carrot (about 150g)
• 1 small red onion
• 1 inch ginger
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cumin powder
• Pinch of turmeric
• 1/8 teaspoon nutmeg powder
• To taste salt
• To taste black pepper
• 3 cups (720ml) water or vegetable broth (divided – 1.5 cups/360ml + 1.5 cups/360ml)
• 1/2 cup + 2 tablespoons (140ml) lite coconut milk

Ingredient Notes

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

Sweet Potatoes: Varieties & Nutritional Benefits
Sweet potatoes aren’t just tasty; they’re nutritional powerhouses! I love using orange-fleshed sweet potatoes for their sweetness and vibrant colour, but you can also use white or purple varieties. About 300g of sweet potato will do nicely. They’re packed with Vitamin A, Vitamin C, and fibre.

Carrot Selection: Choosing the Best for Flavor
Look for carrots that are firm, smooth, and brightly coloured. Avoid any that are cracked or have soft spots. I prefer larger carrots as they tend to be sweeter.

Ginger: Fresh vs. Ground & Regional Indian Uses
Fresh ginger is always best here. It has a brighter, more vibrant flavour than ground ginger. In Indian cooking, ginger is considered a warming spice and is used extensively in both sweet and savoury dishes. It’s believed to aid digestion too!

Spices: The Warming Blend of Cumin, Cayenne & Nutmeg
This spice blend is what gives the soup its signature flavour. Cumin adds earthiness, cayenne provides a gentle warmth, and nutmeg offers a subtle sweetness. Don’t be afraid to adjust the cayenne pepper to your liking!

Coconut Milk: Full-Fat vs. Lite & Flavor Impact
I usually use lite coconut milk to keep the soup a little lighter, but full-fat coconut milk will give you an even creamier, richer result. It’s really down to personal preference. About 140ml is perfect.

Vegetable Broth: Homemade vs. Store-Bought
Homemade vegetable broth is fantastic if you have the time, but a good quality store-bought broth works perfectly well. Just check the sodium content and adjust the salt accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roughly chop the sweet potatoes, carrot, red onion, and ginger. Don’t worry about making them perfect – they’ll be blended later!
2. Add the chopped vegetables and ginger to your slow cooker.
3. Sprinkle with salt, black pepper, cumin powder, cayenne pepper, nutmeg, and a pinch of turmeric.
4. Pour in 1.5 cups (360ml) of water or vegetable broth and give everything a good stir to combine.
5. Cover and cook on low heat for 8 hours, or until the vegetables are beautifully tender.
6. Once cooked, carefully blend the mixture using an immersion blender directly in the slow cooker. If you don’t have an immersion blender, transfer the soup in batches to a regular blender. Be careful when blending hot liquids!
7. Stir in the remaining 1.5 cups (360ml) of broth/water and the coconut milk. This is where you can adjust the consistency to your liking – add more liquid if you prefer a thinner soup.
8. Serve warm, garnished with a sprinkle of pumpkin seeds.

Expert Tips

A few little things to help you make the best soup ever!

Achieving the Perfect Soup Consistency
If your soup is too thick, simply add more broth or water, a little at a time, until you reach your desired consistency. If it’s too thin, you can simmer it uncovered for a bit to allow some of the liquid to evaporate.

Enhancing the Spice Profile
Don’t be shy with the spices! A little extra cumin or cayenne can really elevate the flavour. You could also add a pinch of garam masala for a more complex flavour.

Slow Cooker Timing & Temperature Control
Slow cookers can vary, so keep an eye on the soup during the last hour of cooking. If the vegetables are tender, it’s ready!

Variations

Let’s get creative!

Vegan Adaptation
This recipe is already vegan! Just ensure your vegetable broth is vegan-friendly.

Gluten-Free Confirmation
This recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)
Reduce or omit the cayenne pepper for a milder soup. For a spicier kick, add a pinch of red pepper flakes or a finely chopped green chilli.

Festival Adaptation: Navratri/Vrat Friendly Option (using permitted ingredients)
During Navratri or Vrat fasting periods, you can adapt this recipe by omitting the onion and ginger, and using rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving:

• A swirl of coconut cream
• A sprinkle of toasted pumpkin seeds or sunflower seeds
• A dollop of vegan yogurt
• A side of warm, crusty bread (if not gluten-free)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully for up to 2 months.

FAQs

Got questions? I’ve got answers!

Is this soup suitable for freezing?
Absolutely! Let the soup cool completely before transferring it to freezer-safe containers.

Can I make this soup ahead of time?
Yes! You can make the soup a day or two in advance and store it in the refrigerator. The flavours will actually develop even more over time.

What if I don’t have an immersion blender?
No problem! Just carefully transfer the soup in batches to a regular blender. Remember to vent the lid to allow steam to escape.

Can I roast the vegetables before adding them to the slow cooker?
Yes, roasting the vegetables will add a lovely depth of flavour. Roast them at 200°C (400°F) for about 20-25 minutes before adding them to the slow cooker.

What other spices can I add to enhance the flavor?
Garam masala, coriander powder, or a pinch of smoked paprika would all be delicious additions.

Can I use different types of coconut milk?
You can! Full-fat coconut milk will result in a richer, creamier soup, while lite coconut milk is a lighter option. You could even experiment with coconut cream for an extra decadent treat.