Fall Sweet Potato and Carrot Curry Soup

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.

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

Easy Instant Pot Arabic Lentil Soup by Amina of The Hungry Paprikas