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Curried Carrot and Sweet Potato Soup

Curried Carrot and Sweet Potato Soup

Course Soup
Prep Time 30 minutes
Cook Time 35 minutes
Servings 4
Calories 285 kcal


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 tablespoon ginger minced
  • 1 1/2 pounds carrots peeled, shredded
  • 1 pound sweet potatoes peeled, shredded
  • 2 teaspoons curry powder
  • 4 kaffir lime leaves
  • 1 stalk lemongrass tender parts only, cut into 2" pieces
  • 6 cups low sodium vegetable stock
  • 1 teaspoon salt
  • 1/4 cup light coconut milk


  1. Heat oil in a large soup pot over medium heat.  Add onions and ginger, and cook until softened, about 3-4 minutes.  Add carrots and sweet potatoes. Cook until they begin to soften, about 3-4 minutes.  

  2. Add curry powder, mix well, and cook 1 minute to develop flavor.  Add kaffir lime leaves, lemongrass, vegetable stock and salt.  Bring to a boil, reduce heat to low, and cook, covered, for 20-25 minutes, until vegetables are soft. 

  3. Stir in coconut milk and cook 2 more minutes. Remove kaffir lime leaves.

  4. Puree soup in batches in a blender (I fill the container just below the halfway mark), being careful to remove the stopper in the cover to prevent hot soup from splashing.  You can also puree the soup in a food processor.  

  5. Serve immediately or refrigerate until ready to serve.  This soup will keep for several days in the refrigerator.

Nutrition Facts
Curried Carrot and Sweet Potato Soup
Amount Per Serving
Calories 285 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 880mg38%
Potassium 1314mg38%
Carbohydrates 48g16%
Fiber 9g38%
Sugar 14g16%
Protein 11g22%
Vitamin A 44504IU890%
Vitamin C 15mg18%
Calcium 115mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.