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It turns out I love soup.
While writing this blog, I realized just how manyĀ soup recipesĀ I have on the website. I kind of lost count at 15, but honestly, there are probably more. Apparently, I have been a soup person this whole time. Who knew?
I created this carrot and sweet potato soup because my belly wasn’t happy, and I don’t know about you, but I always turn to soup when I am feeling under the weather. Soup is warm, comforting, easy to eat, and feels like the food equivalent of someone telling you everything is going to be okay.
For years, I’ve struggled with digestive issues. I’m doing everything I can to figure out what the actual problem is, but if you have ever dealt with these kinds of issues, you know it can feel like shooting fish in a barrel trying to figure out what is wrong. I have appointments scheduled, so do not worry; I’m taking care of myself.
ThisĀ recipeĀ could not be easier. I didn’t have stock, so I used water. Many of my soup recipes use a water base, and I promise: as long as you season your soup well, you will not miss the stock. The vegetables, spices, ginger, garlic, and coconut milk bring so much flavour on their own.
This soup is also vegan, gluten free, creamy, budget-friendly, and freezer-friendly. I ate half of it over a few days and froze the rest, and I know it will come in very handy as the days get shorter and cooler.
Soups are one of the most economical meals on the planet. Wilted veggies? Chuck them in. Please do not throw them out. Chop up what you have, freeze your less-than-gorgeous produce, and when you are ready to cook, you are good to go. Let’s get simmering!
The ingredients for this recipe are simple pantry staples and easy to customize! Here’s what you’ll need:
Heat a large Dutch oven over medium-high heat. Once the pot is warm, add the olive oil and a pinch of chilli flakes. Let the chili flakes bloom in the oil for a moment. This releases their flavour and adds gentle warmth to the soup.
Add the diced onion, garlic, carrot, and celery to the pot. Stir well to coat the vegetables in oil. Season with salt and cracked pepper, then cover the pot and cook the mirepoix for 5 to 7 minutes. Stir often so nothing sticks or burns. Add the cubed sweet potatoes and stir to combine. They will look like a lot at first, but they cook down beautifully.
Add the ginger, curry powder, cumin, and salt. Stir well to coat the vegetables in the spices. Cover the pot and cook for 2-3 minutes. This step wakes up the spices and makes the soup more flavourful. Pour in the water. Bring the soup to a boil, then reduce the heat to medium-low. Partially cover the pot and cook for about 20 minutes, or until the sweet potatoes are fork-tender. You should be able to pierce them easily with a fork. Once the vegetables are cooked, stir in the can of full-fat coconut milk. Let the soup cook for 5 more minutes so everything comes together.
Remove the pot from the heat. Use an immersion blender to blend the soup until almost completely smooth. It is totally okay if there are a few small chunks. We are not entering it into a soup beauty pageant.Ā You can also use a blender, but please be careful. Hot soup expands in a blender, so blend in small portions, leave space at the top for steam to escape, and use a kitchen towel to protect your hand.
Taste the soup and adjust the seasoning. This is important. Add more salt, pepper, or chili flakes if needed.Ā Serve warm and enjoy as is, or add your favourite toppings.
This soup is perfect on its own, but if you want to boost the protein, I highly suggest making crispy tofu and adding it on top, as I did! It’s a great way to add protein while keeping the soup vegan. You could also add shredded or cubed chicken if you eat meat.
Roasted chickpeas, toasted pumpkin seeds, hemp seeds, chili oil, fresh cilantro, parsley, coconut yogurt, or a squeeze of lime would also be unreal which is likely what I’ll do when I dig into my frozen stash!Ā This soup works as an appetizer, starter, lunch, dinner, or snack.
It is light enough to eat when your stomach is feeling sensitive but filling enough to feel like a proper meal, especially with protein added on top.Ā It also freezes beautifully, which makes it perfect for meal prep. Make a batch now, freeze a few portions, and future you will be very pleased when the weather gets colder and dinner is already done!
It’s such an easy soup to enjoy whenever that cool front starts to kick in! The whole soup comes together quickly; it smells amazing when simmering, and it has all the comforts you’d want from a healing soup.Ā It uses affordable ingredients, comes together in one pot, and does not require stock. It is naturally vegan, gluten free, creamy, and full of flavour from ginger, curry powder, cumin, garlic, and coconut milk.
It is also a great soup to make when you have vegetables you need to use up. Soup is forgiving like that. A less-than-perfect carrot? Fine. A sweet potato that has been staring at you for a week? Perfect. Celery that is a little tired? Soup welcomes her.
This is one of those recipesĀ that feels comforting without being complicated. It is smooth, warming, gently spiced, and exactly the kind of recipe I want to have in the fridge or freezer when life feels a little tender.
Can I use stock instead of water?Ā Yes. You can use vegetable stock instead of water for extra flavour. That said, water works beautifully here as long as you season the soup well.
Can I make this soup without coconut milk?Ā Yes, but it will be less creamy. You could use cashew cream, oat cream, or another dairy-free cream alternative. If you are not vegan, regular cream would also work.
Can I freeze this soup?Ā Yes. This soup freezes wonderfully. Let it cool completely, then transfer to freezer-safe containers. Thaw in the fridge overnight and reheat gently on the stove.
How long does this soup last in the fridge?Ā Store the soup in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until warm.
If you make this soup, I would love to hear your feedback! Leave a rating and review below, and then try one of my other favourite soup recipes:
Food Photographer and Recipe Developer based in Toronto, Canada.Ā
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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