Curry Carrot and Sweet Potato Soup

Even though spring is right around the corner, the cold bite of winter is still in the air. And nothing cures that better than a warm bowl of comforting spicy soup made from root vegetables. Sweet potatoes and carrots help satisfy our cravings for heartier stick-to-your-ribs fare while the curry adds warmth. And of course, the vibrant colour looks like sunshine in a bowl! It is one of my favourite go-to soups since it’s super easy to make and contains so many health benefits.

Sweet Potato Curry Soup - truefoodlove

Sweet Potato Curry Soup – truefoodlove

If your produce is organic, then there is no need to peel your sweet potatoes or carrots. In fact, most of the nutritional benefits are found in their skin. Sweet potatoes are an awesome superfood because they are good for your:

Health: high in vitamin C, calcium, potassium and folate helping to boost your immunity

Skin: rich in beta-carotene, a potent anti-oxidant known to prevent aging

Mood: the high potassium content helps relieve muscle tension and stress, which is why it’s such good comfort food

Blood sugar: it’s low on the glycemic index (17) helping you maintain your blood sugar levels and prevent hormone imbalances. Note that if you are particularly sensitive (i.e. have diabetes), you should know that roasting them increases their rating on the glycemic index slightly.

Sweet Potato Curry Soup - truefoodlove

Sweet Potato Curry Soup – truefoodlove

Ingredients:

  • 1 tbsp. coconut oil or olive oil
  • 2-3 large sweet potatoes, chopped
  • 2-3 carrots, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2-4 cups vegetable stock
  • 1-2 tbsp. of curry
  • 1 cup almond or coconut milk (not from the can)
  • salt and pepper to taste
  • handful of cilantro, chopped

Method:

  1. Toss sweet potatoes, carrots and onions with coconut oil and season with salt and pepper. Roast in a 350 degree Fahrenheit oven for about 30-40 minutes until fork tender.
  2. Over  medium-low heat (not boiling), place roasted veggies, curry and garlic in a large pot with the stock and blend until smooth using an immersion blender.
  3. When the soup is heated through, add almond milk and remove from heat. Season with salt and pepper.
  4. Garnish with chopped cilantro.
  5. You can enjoy this soup as a light meal or accompany it with a salad or crackers and dip. Or if you’re hungrier, eat it as an appetizer with a main meal.

TIP: This soup freezes well making it a great choice to bring for lunches for the week!

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