Creamy Sweet Potato and Carrot Soup with Coconut and Almonds

I’ve refined this nourishing soup recipe to create the perfect balance of sweet roasted vegetables, creamy coconut milk, and crunchy toasted almonds. This vibrant soup is not only visually stunning but also packed with vitamins and flavor.

Prep Time

• Preparation: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6 bowls

Ingredients

For the Base

• 500g (2 large) sweet potatoes, peeled and cubed
• 300g (3 large) carrots, peeled and chopped
• 1 medium onion, diced (about 150g)
• 2 garlic cloves, minced
• 240ml (1 cup) full-fat coconut milk
• 750ml (3 cups) vegetable broth
• 2 tablespoons olive oil

Seasonings

• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground ginger
• Salt and freshly ground black pepper to taste

Garnish

• 30g (¼ cup) slivered almonds, toasted
• Fresh herbs (parsley or cilantro)
• Drizzle of coconut milk
• Freshly cracked black pepper

Instructions

Preparing the Vegetables

1. Peel and cut sweet potatoes into 2.5cm (1-inch) cubes.
2. Peel and chop carrots into similar-sized pieces for even cooking.
3. Dice onion and mince garlic.

Cooking the Base

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent (5-7 minutes).
3. Add minced garlic and cook until fragrant (1 minute).
4. Add cumin, coriander, and ginger, stirring to coat vegetables.

Making the Soup

1. Add sweet potatoes and carrots to the pot.
2. Pour in vegetable broth and bring to a boil.
3. Reduce heat, cover, and simmer for 15-20 minutes until vegetables are very tender.
4. Add coconut milk.

Blending

1. Remove pot from heat.
2. Using an immersion blender, purée until completely smooth.
   Alternative: Carefully transfer to a blender in batches
3. Adjust seasoning with salt and pepper.

Toasting Almonds

1. Heat a dry skillet over medium heat.
2. Add slivered almonds.
3. Toast for 3-5 minutes, stirring frequently, until golden brown.

Serving

1. Ladle hot soup into bowls.
2. Top with:

• Toasted almonds
• A swirl of coconut milk
• Fresh herbs
• Cracked black pepper

Nutrition Information

Per serving (1/6 of recipe):

• Calories: 245
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 0mg
• Sodium: 380mg
• Total Carbohydrates: 28g
• Dietary Fiber: 5g
• Protein: 4g

Storage Instructions

• Refrigerate: Up to 5 days in an airtight container
• Freeze: Up to 3 months in freezer-safe containers
• Reheat: Gently on stovetop or in microwave, adding broth if needed to adjust consistency

Pro Tips

1. For deeper flavor, roast the sweet potatoes and carrots before adding to the soup.
2. Use full-fat coconut milk for the creamiest texture.
3. Keep almonds separate until serving to maintain their crunch.
4. For extra smoothness, pass the soup through a fine-mesh strainer.
5. Control thickness by adjusting the amount of broth.

Recipe Variations

• Add 1 tablespoon red curry paste for Thai-inspired flavor
• Substitute almonds with pepitas or cashews
• Include a diced apple for extra sweetness
• Add 1 tablespoon maple syrup for deeper sweetness
• Include 1 teaspoon turmeric for anti-inflammatory benefits

This sweet potato and carrot soup is the perfect combination of nourishing and comforting. The natural sweetness of the root vegetables pairs beautifully with the rich coconut milk, while the toasted almonds provide a delightful textural contrast. It’s an excellent choice for both casual weeknight dinners and elegant dinner parties, and its vibrant color makes it as visually appealing as it is delicious.