Curried Carrot and Sweet Potato Soup

curried-carrot-sweet-potato-soup

This creamy carrot and sweet potato soup is a delicious way to include some nourishing bone broth in your diet. The sweet potato makes for a naturally sweet and luxuriously creamy soup, while the curry powder and cayenne add some heat.

This soup is elegant enough to serve at the start of a holiday dinner, but simple enough to whip up for a weeknight meal.

curried-carrot-sweet-potato-soup

 

Curried Carrot and Sweet Potato Soup

The Players

The How-To

  1. In a large pot, melt the coconut oil. Add the leeks and carrots, stirring often. Cook until the leeks are soft and the carrots are fragrant, about 10 minutes.
  2. Add the garlic, salt, curry powder, ginger and cayenne, stir for 2 to 3 minutes. Then add the sweet potato, coconut milk and chicken broth. Bring the soup to a simmer and cook for 45 minutes or until the carrots are tender and the sweet potato is cooked through.
  3. Allow the soup to cool slightly. Puree with an immersion blender until smooth.
  4. Garnish with chives and red pepper flakes.
Print Friendly
Sharing Is Rebellious! ENJOY.


The following two tabs change content below.
Arsy Vartanian is the founder of the Paleo recipe and lifestyle blog, Rubies and Radishes and she is also the author of the cookbook, The Paleo Slow Cooker. In an effort to achieve optimal health and wellness, she discovered the Paleo diet in 2008. Arsy started feeling better than ever and was eventually able to recover from health issues that she had struggled with for almost a decade. Arsy is also a home cook, that deeply enjoys spending time in her kitchen creating healthy, grain-free recipes for her family and her blog readers. She resides in a quaint beach town in California with her husband and daughter.

Latest posts by Arsy Vartanian (see all)

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with Food Renegade's ideals and that I believe would be of value to my readers. You may read my full disclosure statements here.









12 Responses to Curried Carrot and Sweet Potato Soup
  1. Jen Garnett via Facebook
    December 27, 2013 | 12:09 pm

    I love recipes like this! Thank you

  2. Jennifer Cipollone via Facebook
    December 27, 2013 | 12:13 pm

    Yum!

  3. Shane Hubenig via Facebook
    December 27, 2013 | 12:23 pm

    I don;t comment much, but I live your cinstant refferences and uses of bone broth. I love borch and starting making a bone broth as a base for it.. and its amazing…

  4. Maritza Nasseri Acosta via Facebook
    December 27, 2013 | 1:37 pm

    Allison Penn Maggie Tirre

  5. Diane Miller via Facebook
    December 27, 2013 | 8:10 pm

    Looks yum! TY!

  6. Benitta Nissen via Facebook
    December 28, 2013 | 8:06 am

    Just what the doctor ordered! Thank you

  7. Susan Flemming via Facebook
    December 28, 2013 | 10:48 am

    Looks delicious!

  8. Stephanie Miller via Facebook
    December 28, 2013 | 10:16 pm

    Just made and the kids and I devoured this! So warm and yummy, without being heavy or too rich. Thanks!

    • Arsy
      December 28, 2013 | 11:39 pm

      Hi Stephanie! I am so happy to hear that you and your family enjoyed the soup! It is one of our favorites too!

  9. Kim
    January 1, 2014 | 8:57 pm

    This was fabulous! My three kids slurped it down. Didn’t have leeks so I subbed scallions. Also just used a regular sweet tater. Definitely a keeper.

    • Arsy
      January 2, 2014 | 10:32 pm

      I am so glad to hear that your kids enjoyed the soup!

  10. Learn More
    February 7, 2014 | 9:31 am

    Great article Arsy. I’ll most likely head out to the store and grab the ingredients for this today, looks delicious!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
Food Renegade April Giveaway