Once again, a quick, light, healthy, soup that uses pantry items and root vegetables that keep a long time in the fridge. These are the kinds of recipes that I need right now, so I assume you do as well. This soup comes together pretty easily and doesn’t have a crazy amount of ingredients. Garnishes are adaptable and optional. I was out of cilantro when I needed to take these photos, so I used some fresh dill that I had in the fridge. I didn’t toast the seeds for the photo but sprinkled the top with smoked paprika for some kick. You do you!
You can use all carrots if you don’t have sweet potatoes, or if you would like it less sweet. I found that I preferred the soup with just carrots, but my tasters liked the sweet potato added, so that’s what I did here. If you want to do strictly carrots, just increase carrots to 2 pounds and omit the sweet potato. Of course, you could probably do all sweet potatoes as well, but I might change up the spices to include maybe nutmeg and cinnamon? If you don’t have fresh ginger just omit it. No coconut oil? Use whatever oil you have, or maybe ghee or butter. No vegetable broth? You can substitute chicken broth easily if you don’t need it to be vegan. Or just use water! What a concept! I bet it won’t be noticeable??
I guess what I’m saying here lately, is don’t run out to the store for adaptable ingredients. Use what you have. It will still be a healthy cozy soup that you cooked from the heart. Hard to go wrong.
If you make this soup – or even if you haven’t – I’d love to hear from you. It is so lonely out here and I’d love to have a conversation!
Spicy Carrot and Sweet Potato Soup
- 1 tablespoon coconut oil virgin
- 1/2 large sweet onion chopped
- 3 cloves garlic sliced
- 1 inch ginger root peeled and sliced thin or minced
- 1/2 teaspoon cayenne pepper (or smoked paprika) optional
- 1 pound carrots chopped
- 1 pound sweet potato chopped, about 1 medium
- 1 14 ounce can coconut milk full fat
- 4 cups vegetable broth low-sodium (1 liter)
- 1-2 tablespoons lime juice
- 1/3 cup roasted cashews chopped roughly
- 2 tablespoons cilantro chopped, optional
- 1 tablespoon cumin and coriander seed mix toasted, optional
- salt and pepper to taste
- Melt coconut oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, ginger and cayenne or paprika and cook, stirring frequently, until translucent, about 3-4 minutes.
- Stir in carrots, sweet potatoes, and broth; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20 minutes.
- While vegetables are cooking, prepare your selected garnishes. Toast and chop cashews, chop cilantro or other herbs and toast seeds, if using.
- Add coconut milk and simmer about 5-10 more minutes. Remove from heat.
- Stir in lime juice; season with salt and pepper, to taste. Puree with an immersion blender until desired consistency is reached. Taste for salt and or lime juice.
- Serve immediately, garnished with cashews, cilantro or toasted seeds, if desired.