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!



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


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!