Curry Sweet Potato and Carrot Ginger Soup

Prep Time

10 Minutes

Prep Notes

  1. Peel and chop the onions, carrots, and sweet potatoes
  2. Grate the ginger or dice into small pieces

Cooking Time

30-35 Minutes


5 Servings


2 teaspoons coconut oil

1/2 cup chopped onions

3 cups (1/2-inch) cubed peeled sweet potato

1 1/2 cups (1/4-inch) sliced peeled carrots

1 tablespoon freshly grated ginger

2 teaspoons curry powder

3 cups low-sodium chicken broth (or vegetable broth)

1/2 teaspoon sea salt



  1. Heat coconut oil in a large saucepan over medium-high heat
  2. Reduce to medium heat and add onions. Sauté 3-4 minutes or until tender
  3. Add sweet potato, carrots, ginger, and curry and cook for 5 minutes
  4. Add in broth and bring to a boil
  5. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in sea salt
  6. Use an immersion blender in pot and blend evenly until soup is a creamy consistency
  7. Garnish with topping/s of your choice 


  • If you don't have an immersion blender, pour half of the soup in a food processor; pulse until smooth and repeat procedure with remaining batch
  • Use toppings of your choice such as sunflower seeds, pumpkin seeds, chia seeds, parsley, or dill