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Home » Recipes » Dinner Recipes » Curried Carrot and Sweet Potato Soup

Last updated on May 14, 2018. Originally posted on October 2, 2015 By Maryea / 6 Comments

Curried Carrot and Sweet Potato Soup

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Curried Carrot and Sweet Potato Soup. A healthy, easy soup recipe that is a perfect fall recipe! Naturally gluten-free and can be made vegan. I know “pregnancy brain” is a thing, but what about “mom brain.” Is that a real thing? If it’s not, it should be.  Then I’ll have a valid excuse for my forgetfulness.

Last week I was scheduled to bring snack for Luke’s school.  Easy enough.  I had two bags of baby carrots and some cucumbers in the fridge, ready to go.  And then….I forgot.  They stayed right there in the fridge when it was time to drop him off at school.

I got a text from my friend, the snack coordinator, after school asking if I’d sent snack in.  Her son told her he’d had crackers for snack and she didn’t think I’d send in crackers. Umm…she was right.  Let me go hide in a corner now.

Armed with two extra bags of baby carrots, I decided to make a soup.  Although I hate my forgetfulness, I can almost forgive myself because this soup.  Curried Carrot and Sweet Potato Soup. A healthy, easy soup recipe that is a perfect fall recipe! Naturally gluten-free and can be made vegan.

Oh, this soup.  So smooth it’s like velvet.  And the flavor!  If you are a curry person, you’re going to love it.  I’ve made all kinds of carrot soups, but this is, hands down, my favorite.  I kept this healthy soup mild because my mother-in-law is visiting and she doesn’t like spicy foods. I actually think it’s perfect as-is, but a little heat never hurt, so feel free to add a dash or two of cayenne pepper if you think you’d prefer it that way.Curried Carrot and Sweet Potato Soup. A healthy, easy soup recipe that is a perfect fall recipe! Naturally gluten-free and can be made vegan. I added some pan-fried chickpeas for some texture variation.  You can add them, or leave them off.  Either way, you are going to love this soup.  It’s super easy to make, full of flavor, and healthy.  What’s not to like?  Let’s just forget what inspired me to make it.

Curried Carrot and Sweet Potato Soup. A healthy, easy soup recipe that is a perfect fall recipe! Naturally gluten-free and can be made vegan.

 

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Curried Carrot and Sweet Potato Soup

Curried Carrot and Sweet Potato Soup. A healthy, easy soup recipe that is a perfect fall recipe! Naturally gluten-free and can be made vegan.

A flavorful and healthy soup that’s easy to make!

  • Author: Healthy Happy Mama
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Soup

Ingredients

Scale

2 tablespoons coconut oil

2 pounds baby carrots (or 2 pounds regular carrots, chopped)

1 large sweet potato, cut into small chunks

2 small apples, cut into medium chunks

1 1/2 tablespoons mild curry

3 inches fresh ginger, peeled and chopped

3/4 teaspoon salt

8 cups stock (vegetable stock for vegan soup, chicken stock works also)

for the chickpea topping (optional)

1 tablespoon coconut oil

1 (15 ounce) can chickpeas, drained, rinsed, and dried

1 tablespoon lime juice

1/4 teaspoon salt

Instructions

In a large stock pot, melt the coconut oil over medium heat.

Add the carrots, sweet potato, apples, and curry and stir well. Allow to cook for a few minutes while you prepare the ginger.

Add the ginger, salt, and stock and bring to a boil. Reduce the heat and simmer until the vegetables are very tender, about 25 minutes. Transfer the soup to a blender, in batches, and blend until very smooth. Serve with pan-fried chickpeas, if desired (Directions next)

For the chickpea toppings: In a small skillet, melt the coconut oil over medium heat. Add the chickpeas, lime juice, and salt.

Sauté until the chickpeas are browned and crisp, about 10-15 minutes. Evenly divide them between the bowls of soup. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 217
  • Sugar: 12.75g
  • Sodium: 637mg
  • Fat: 11g
  • Carbohydrates: 29.3g
  • Protein: 2.75g

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Filed Under: Dinner Recipes

Previous Post: « What I Ate Wednesday (& an Update on Weight and Calorie Counting)
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Comments

  1. April says

    October 20, 2015 at 12:34 pm

    This sounds sooooo yummy and I totally am going to make! But is curry different from curry powder? And not curry paste? I need some curry education on what I need for that curry part. I love curry but also prefer mild! I think my personality is spicy enough as it is 🙂 Also can’t wait to make your pumpkin bfast quinoa! I totally admire you and hope I can be as fit, conscious and healthy as you are someday!

    Reply
    • Maryea says

      October 21, 2015 at 6:25 am

      I used mild curry powder in this. I should clarify that–that’s for pointing it out! And thank you for your kind words. 🙂 You motivate me to keep on sharing!

      Reply
  2. Marilyn Petersen says

    October 12, 2015 at 10:34 am

    Hi just confused, on the Coconut, curry chickpea soup the ingredients say:

    8 cups of chicken broth or 32 oz..
    so I need your clarification, is it 4 cups or 8 cups?
    Thanks so much

    Reply
    • Maryea says

      October 12, 2015 at 2:50 pm

      Oops! It is 8 cups. I will fix it now. Thanks for the heads up.

      Reply
  3. Rami @ Tasteaholics says

    October 3, 2015 at 6:45 pm

    Ahh it has the same consistency as split pea 🙂 Love soups like this! Pinned

    Reply
    • Maryea says

      October 5, 2015 at 9:51 pm

      Thank you, Rami!

      Reply

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Welcome! I'm Maryea, author of Happy Healthy Mama. I am on a mission to create the healthiest life possible for my family and inspire you to do the same! Read More…

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