This Curried Carrot Ginger Soup with Sweet Potatoes is spicy, sweet and creamy. Showcasing the best produce fall has to offer and a beautiful color so soup could be better fit for your Thanksgiving table.
Your guests will never believe that there’s no cream in it! Everyone is going to want the recipe for this detoxifying and yet delectable dish.
When September rolled around I wasn’t ready to shift gears into fall recipes. It was still hot out and tomato season hits it’s peek in September in New Jersey. I was still enjoying heirloom tomatoes over simple salads with, goats cheese and red apple balsamic vinegar.
Summer felt like the biggest gift after being cooped up inside during lockdown. When you’re out in nature under a shining sun, social distancing doesn’t seem all that bad. But irregardless of my desire to pause time, the leaves are turning and autumn in full swing in the north east. I’ve embraced the change with this perfect harvest soup… Let’s get into it.
Whats in Curried Carrot Ginger Soup
The full amounts can be found in the recipe card.
- Coconut Oil
- Fresh Ginger
- Cayenne Pepper
- Sweet Potatoes
- Apple (optional)
- Blood Orange
- Vegetable Stock
- Coconut Milk
How to Make it
Step 1: In a Large Dutch Oven or Soup Pot heat the Coconut Oil. While the oil is heating up chop up the onions. You don’t need to be particular about how you chop since the soup will be blended. Add the onion and salt to the pot and cook them until they’re translucent. Try not to let them burn because this will make the soup bitter. Once the onions are cooked add the garlic, ginger, cumin, cinnamon and salt. Cook for another few minutes to allow the spices to bloom. (More about blooming spices in the section below).
NOTE: Don’t burn the garlic. If you burn fresh garlic you might as well start over. Or the whole dish will be doomed. Make sure to stir often and lower the heat if you have to.
Step 2: Once the ginger and spices become fragrant add the roughly chopped carrots, sweet potatoes, apple and vegetable stock. Raise the heat to medium high and bring the soup to a boil. Once boiling reduce the heat until the soup is simmering. (Simmering is when you see rapid little bubbles vs. boiling which produces large rolling bubbles). Allow the soup to simmer covered for 20 minutes or until the carrots are cooked through.
Step 3: Using a Vitamix, high speed blender or immersion blender, blend the soup until it’s creamy. Stir in the coconut milk and add a tsp of vinegar and cayenne pepper. Enjoy!
About Blooming Spices
(Spices both dry and fresh are called aromatics). Aromatics become more flavorful when heat is applied. So adding the spices directly to the pot brings out their flavor!
Equipment You’ll Need
To make this soup you’ll need…
- Large Dutch Oven like this ridiculously well priced one from amazon or Soup Pot
- Cutting Board
- High Speed Blender or Immersion Blender
Ingredient Substitutions and Alternates
- Onions: You can use any type of onion or shallot aside from red onions.
- Sweet Potatoes: This soup will also work with russet or white potatoes. I prefer using sweet potatoes because they are better for detox and gut health.
- Apple: The soup is still tasty without apple but any type will work. I like using macintosh or gala.
- Coconut Oil – Any oil or butter will work just be aware and use an oil with a high smoke point like safflower oil.
- Cayenne Pepper – Black pepper works well too.
More Vegan Fall Soups
- Curried Cauliflower Soup
- Vegan Split Pea Soup
- Fire Roasted Tomato Soup
- Miso Soup with Shiitake Mushrooms
This carrot ginger soup tastes great with this Fall Harvest Salad for lunch or a light detoxifying dinner!
- Refrigerator – This soup will last 1 week in the fridge
- Freezer – Six months
I like storing curried carrot soup in
Curried Carrot and Ginger Soup with Sweet Potato