What is more perfect on a cool crisp fall evening than the perfect fall sweet potato and carrot curry soup? Nothing, I think. To me, fall is all about the cozy vibes. I mean nothing is better than cozy sweater (and you all know how much I love those), fireplace going, and a delicious bowl of soup that is both comforting but also nutritious at the same time.
You know what I love about this fall sweet potato and carrot curry soup? That I always seem to have the ingredients for it. It seems to be the case that I hoard soup ingredients in my freezer all year long, which makes for an easy segue to making soup on any given week night. I also hoard home made vegetable stock in the freezer, which makes for a delicious addition to soups. If you have been around my IG page or here, and know me in real life, you will know I am a huge soup fanatic ALL YEAR LONG. In fact, I would often drag my husband to Panera bread, because that is where I could enjoy delicious soups until I started to make them.
Here is the catch 22 for both my husband and I. We often found these soups bland and boring, and were usually dousing them with black pepper. So, when I began creating my own soups at home, I found myself gravitating towards our traditional south asian spices/masala’s to add in that depth of flavour I wanted to have in my perfect bowl of fall soup. This fall sweet potato and carrot curry soup has both the nutritional value which makes me loves soups and the flavour profile so that everyone can enjoy it in my home!
Honestly, soups and chunky sweaters are what make me look forward to fall and I try to enjoy them so much more this way because it makes the small things beautiful. So to make the soup even more special, I have created this fall curry soup which uses up my frozen veggies (you can use fresh ones too! I am just eternally lazy). This fall sweet potato and carrot curry soup has an incredible flavour profile that will convert any soup-hating family member into a soup-loving one!
What you will need to make this creamy fall curry soup with sweet potatoes and carrots
Let’s talk about vegetables. I am all about less work and less mess in the kitchen. I also like eating nutritious meals.
Enter frozen vegetables specifically frozen sweet potatoes and carrots.
I found myself stashing my freezer in the early day of the pandemic with frozen vegetables in order to reduce the number of grocery store visits. I did that because often frozen vegetables are FLASH FROZEN i.e. frozen when picked. This means that they are sometimes MORE nutritious than fresh vegetables which have to travel great distances from farm to table i.e. to your soup bowl and as a result lose a significant amount of nutritional value. So by the time you have your soup with fresh vegetables, they are basically fibre. You can read more about this here. That is not to say please don’t eat fresh vegetables. It just means I have a free pass to using frozen vegetables whenever I want in any soup without any guilt.
So for this soup I am using a bag of frozen sweet potatoes and frozen carrots. These come peeled and diced which means there is NO mess and no CLEANUP. Hallellujah!
Next lets talk about the flavour profile i.e. curry taste in this delicious fall curry soup
You can use a store bought curry powder. I typically don’t have this at home, so I use a concoction of spices that are typical in south asian cooking. Remember, if you aren’t into spices, you can dial down whatever you like!
Without further ado, here is the recipe. It is super easy, and tastes incredible with a side of Sour Dough Bread. And yes, I may also have that frozen. I told you, I have a hoarding problem.
Fall Sweet Potato and Carrot Curry SoupCourse: AppetizersCuisine: North AmericanDifficulty: Easy
3 cups sweet potatoes – peeled and cubed
3 cups carrots – peeled and cubed
2 cloves garlic minced
1 inch ginger minced
2 tablespoon neutral oil – I like to use coconut oil for an extra flavour profile
1 medium yellow onion, diced
6-7 cups water + 1 bouillon cube OR stock
1 tablespoon almond or cashew butter (optional but SO good!) mixed with 1/2 cup of stock
Spice blend: 1 teaspoon cumin powder, 1 teaspoon cayenne pepper, 1/2 teaspoon red chilli powder (optional), 1/2 teaspoon corriander powder, 1/2 teaspoon turmeric, 1/2 teaspoon salt (or more as you need).
Pumpkin seeds for garnish
- Heat oil in deep pot or dutch oven. Saute onions on. medium heat until translucent and add ginger and garlic. Stir for 1-2 minutes until fragrant
- Add in spice blend and mix.
- Quickly add in the almond butter + stock if adding, and mix until smooth paste forms
- Next, add in your diced vegetables and stir for a minute or two,
- Next, add in the remaining stock and cover the pot leaving it slightly ajar. Turn down heat to low/medium and let it cook until vegetables are soft and tender. You can do this step in your Instant Pot too and use the pressure cook setting.
- Once vegetables are soft and tender, gently scoop vegetables + liquid (caution – hot! into a high speed blender and blend until smooth. You can also use a hand held immersion blender here. I like to do that if I am using the Instant Pot given the higher walls of the pot.
- If using the blender, pour the soup back into your pot and add more stock or hot water as needed to get desired consistency. You can adjust the salt and spices at this time.
- Ladle into a bowl and enjoy with a garnish or pumpkin seeds and cilantro!
Also, if you are feeling like a different soup and not this flavour profile, no need to worry! Here are two of my favourite recipes from my friends I think you will love