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.
(Click here to get your FREE copy of the Paleo Eats Cookbook.)
AS ALWAYS, ENJOY!
Jen Garnett via Facebook says
I love recipes like this! Thank you
Jennifer Cipollone via Facebook says
Shane Hubenig via Facebook says
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…
Maritza Nasseri Acosta via Facebook says
Allison Penn Maggie Tirre
Diane Miller via Facebook says
Looks yum! TY!
Benitta Nissen via Facebook says
Just what the doctor ordered! Thank you
Susan Flemming via Facebook says
Stephanie Miller via Facebook says
Just made and the kids and I devoured this! So warm and yummy, without being heavy or too rich. Thanks!
Hi Stephanie! I am so happy to hear that you and your family enjoyed the soup! It is one of our favorites too!
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.
I am so glad to hear that your kids enjoyed the soup!
Learn More says
Great article Arsy. I’ll most likely head out to the store and grab the ingredients for this today, looks delicious!
Gretchen Noelle Ellis via Facebook says
It looks so yummy!! I pinned it for later 🙂
Kacey Sack-Wright via Facebook says
Yes, it is always a joy.
Lisa Fonseca via Facebook says
Katrina Carnagey via Facebook says
I was lucky – my girls liked all my soups. Favorites were potato soup (and it was never just potato soup) and a fabulous Italian sausage and cabbage soup. Dang – hungry for soup now. haha
Atiya Guianese via Facebook says
This looks like a good soup, BUT. It would be great if people stopped sprinkling curry powder on every thing & calling it A curry or “curried”. It’s not. Curry powder does not equal curry. A curry refers to a particular kind of dish or a WAY of making the dish.
LyNel Gross via Facebook says
Cindy Newman via Facebook says
Curried celeriac and sweet potato. Made a pot tonight and “YUM”!
This was a true find!!! I’ve made and shared the soup and recipe with so many people. Thanks.
How much chicken broth do you add?