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 and Sweet Potato Soup
- 2 tablespoons coconut oil (where to buy coconut oil)
- 1 large leek (white and light green parts only), thinly sliced
- 1.5 lbs carrots, peeled and coined
- 3 cloves garlic, minced
- 1 teaspoon sea salt (where to buy REAL sea salt from the U.S.)
- 1 tablespoon madras curry powder
- 1 teaspoon fresh ginger, grated
- pinch of cayenne
- 1 Japanese sweet potato, peeled and chopped
- 2 cups coconut milk (where to buy chicken broth from pastured hens)
- chopped chives for garnish
- red pepper flakes for garnish
- 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.
- 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.
- Allow the soup to cool slightly. Puree with an immersion blender until smooth.
- Garnish with chives and red pepper flakes.
For recipes and practical instructions for eating this way (dairy-free and grain-free), I highly recommend the Paleo Eats Cookbook.
It’s the simplest way to get started, and at the moment, the hardback version of this cookbook is 100% free to Food Renegade readers.
AS ALWAYS, ENJOY!