A quick-cooking, comforting and fiery carrot sweet potato soup to warm you up from the inside out.
This carrot sweet potato soup is one I find myself making quite often regardless of the time of year. It’s a velvety number with a vibrant orange hue that’s fast and rich in beta-carotene thanks to the carrots and sweet potatoes.
Not for the faint of heart, it’s spicy and sweet and very satisfying. Not mouth-numbingly spicy, mind you, just pleasantly warming with a heat that creeps up on you, each spoonful leaving your mouth tingling for another.
The heat comes from harissa paste, but of course if you’d rather have it milder, feel free to adjust it to your liking by using a tad less. I add a splash of coconut milk at the end to tame the fire just a bit and add richness as well.
The vegetables get a quick simmer; then half get pureed into silky softness and tipped back into the pot along with the coconut milk. What you wind up with is a super creamy soup, punctuated with chunks of tender carrots and sweet potatoes.
It’s the kind of thing you can cook up a batch of on a chilly evening and have leftovers for lunch the next day as it only improves with time and gets thicker and even more velvety with an overnight stint in the fridge.
Serves 2-4
Sylvie Shirazi
Yields 2-4
20 minPrep Time
20 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 Tablespoon/15ml coconut oil
- ½ a medium leek, white and pale-green parts only, cut lengthwise and sliced thinly
- 1 clove of garlic, finely minced
- 1 small bunch of carrots (about 6-7), scrubbed and sliced into coins
- 1 medium sweet potato, peeled, cut lengthwise and then sliced thinly
- 1 Tablespoon/ 11g of harissa paste
- ¼ teaspoon sea salt
- 1 cup/ 240ml homemade or store-bought vegetable stock
- 1 ½ cups/360ml filtered water
- ½ cup/120ml coconut milk
- Chopped flat-leaf parsley to garnish
Instructions
- Combine oil, leeks and garlic in a large pot over medium-low heat. Cook until just soft (2 to 3 minutes).
- Stir in carrots, sweet potato, harissa and salt.
- Add stock, and water and bring to a boil. Reduce to a simmer and cook until vegetables are tender (15 to 20 minutes).
- Puree half the soup in a blender until smooth. Stir pureed soup into the remaining soup in the pot and add the coconut milk. Bring back to a gentle simmer while stirring and turn off heat.
- Ladle soup into bowls, and top with parsley if desired.
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[amd-zlrecipe-recipe:209]
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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