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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.

Curried Carrot and Sweet Potato Soup


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5 from 1 review

Description

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


Ingredients

Units 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

  1. In a large stock pot, melt the coconut oil over medium heat.
  2. Add the carrots, sweet potato, apples, and curry and stir well. Allow to cook for a few minutes while you prepare the ginger.
  3. 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)
  4. For the chickpea toppings: In a small skillet, melt the coconut oil over medium heat. Add the chickpeas, lime juice, and salt.
  5. Sauté until the chickpeas are browned and crisp, about 10-15 minutes. Evenly divide them between the bowls of soup. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup

Nutrition

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