Ingredients
Scale
- 2 tablespoons coconut oil (or olive oil)
- 1 medium yellow onion, chopped (about 150 g)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and cubed (about 600 g)
- 2 medium carrots, sliced (about 200 g)
- 2 tablespoons curry powder (mild or hot)
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 can (400 ml) full-fat coconut milk
- 4 cups vegetable broth (960 ml)
- Juice of 1 lime
- Fresh cilantro leaves, chopped, for garnish
- Optional Add-ins: 1 cup cooked lentils or chickpeas, pinch of chili flakes, 2 tablespoons cashew or peanut butter
Instructions
- Heat the coconut oil in a pot over medium heat. Add the chopped onion and cook for 3–4 minutes until it becomes soft.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the cubed sweet potatoes and sliced carrots to the pot, coating them well with the aromatics.
- Mix in the curry powder, ground cumin, turmeric, cinnamon, salt, and black pepper. Toast the spices for 1–2 minutes.
- Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender or regular blender in batches to blend the soup until smooth.
- Stir in the coconut milk and lime juice. Simmer for 5 more minutes and adjust the seasoning to taste.
- Garnish with chopped cilantro, a pinch of chili flakes, or a drizzle of coconut milk before serving.
Notes
This soup is best served hot and can be enjoyed on its own or with a side of crusty bread or naan for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg