This Curried Carrot and Sweet Potato Soup could not be simpler, yet it’s far from boring. It combines some of my favorite vegetables and turns them into a super creamy, dairy-free, comforting soup with an intriguing taste that’s sophisticated enough to be served to company. I make big batches of this soup and freeze it in portions so that I can always have a dose of something satisfying when the fridge’s empty. You can enjoy it plain, or pimped up sprinkled with fresh coriander, topped with dollop of Greek yogurt (or sour cream), or you can even turn it into a meal by adding cooked meatballs to it (lamb goes especially well with the flavors of this soup). Whichever way you choose to serve it, I’m sure it’ll quickly become part of your ‘quick & easy’ repertoire.
Makes 6 servings.
This quick and easy curried carrot and sweet potato soup is a creamy and comforting soup with a delightfully intriguing taste your guests will love.
10 minPrep Time
20 minCook Time
30 minTotal Time
In a large pot, heat the olive oil over medium-low heat. Add the onions and sauté until they’re soft and translucent, 3-4 minutes. Add the chopped garlic, and cook 1 minute more. Add the fresh ginger and curry powder and cook 1 minute more, until the spices are fragrant. Add the cauliflower florets and the chopped carrots and sweet potato, and mix well to coat the vegetable with the spice mixture. Add the broth and salt, mix well, and simmer, pot half-covered, for 20 minutes or until the vegetables are very tender.
Recipe Credit: Marie Asselin