Carrot Sweet Potato Soup (vegan and gluten-free!)
This Carrot Sweet Potato Soup is creamy, comforting and the perfect introduction to soup season! Made totally plant-based and gluten-free, it's got all the flavours of the season without spending loads of time in the kitchen! Simple, economical, freezer-friendly, and exactly the kind of cozy soup to make when your body is asking for something warm, nourishing, and easy to digest.
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Servings: 4 servings
Ingredients
- 4 tbsp olive oil
- pinch chili flakes
- 1 medium sized yellow onion diced
- 1 large carrot diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 3 medium sized sweet potatoes cubed
- 2 tbsp ginger minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp salt
- 4 cups water
- 14 oz canned full fat coconut milk
- salt and pepper to taste
Instructions
- Heat a large Dutch oven over medium-high heat.
- Add olive oil and a pinch of chili flakes.
- Add onion, garlic, carrot and celery to the pot and stir to coat.
- Season with salt and cracked pepper.
- Cover the pot and cook the mirepoix for 5-7 minutes. Stir often.
- Add sweet potato and stir to combine.
- Add spices, stir to coat and cover to cook for 2-3 minutes.
- Add water. Bring to a boil, then reduce the heat to medium-low. Partially cover and cook for 20 minutes or until sweet potato is fork tender.
- Once vegetables are cooked, stir in the can of coconut milk.
- Cook for 5 more minutes.
- Remove from heat.
- Use an immersion blender to blend soup until almost completely smooth. It's ok if there are a few chunks.
- Taste for seasoning and serve.
Notes
I made crispy tofu for the soup (recipe coming soon!), but you could add shredded/cubed chicken for protein!
Nutrition
Nutrition Facts
Carrot Sweet Potato Soup (vegan and gluten-free!)
Serving Size
1 serving
Amount per Serving
Calories
494
% Daily Value*
Fat
36
g
55
%
Saturated Fat
21
g
131
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Sodium
715
mg
31
%
Potassium
937
mg
27
%
Carbohydrates
43
g
14
%
Fiber
7
g
29
%
Sugar
9
g
10
%
Protein
6
g
12
%
Vitamin A
26625
IU
533
%
Vitamin C
9
mg
11
%
Calcium
104
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.