Coconut Curry Carrot and Sweet Potato Soup Recipe | Yummly
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Coconut Curry Carrot and Sweet Potato Soup

Samantha Monedero: "This was a bit thin for my taste (I like thick cr…" Read More
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  • 1 Tbsp. coconut oil
  • 1 yellow onion (diced)
  • 1 pinch salt
  • 8 carrots (peeled and chopped into 1/2-inch chunks)
  • 1 sweet potatoes (peeled and cut into1/2-inch cubes)
  • 3 cups vegetable stock
  • 2 Tbsp. green curry paste (or red curry paste; Thai style)
  • 2 tsp. curry powder (yellow)
  • salt and ground black pepper (freshly ground, to taste)
  • 1 lime (juice)
  • 14 oz. coconut milk
  • roasted cashews (bits, to garnish, optional)
  • cilantro (to garnish, optional)
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    1. Add the coconut oil to the KitchenAdi® Tri-Ply Copper 3.0 Quart Saucepan and heat over medium heat.
    2. Add the onion and a pinch of salt and cook for 5 minutes, stirring frequently.
    3. Add the carrots, sweet potatoes, vegetable stock, curry paste, curry powder, salt, and freshly ground black pepper (to taste) to the Saucepan and bring to a boil over medium-high heat. Cover and reduce to low and simmer for 20 minutes. The vegetables should be very tender.
    4. Add the carrot and sweet potato mixture, lime juice, and coconut milk (optional: reserve an ounce of milk for garnish) to the jar of the KitchenAid® High Performance Series Blender and secure the lid on top. Turn the dial to Speed 1 and slowly increase to Speed 5 or 6 and blend until smooth for 1-2 minutes. Steam should be visible.
    5. Serve immediately, topping with cashew bits and cilantro (and coconut milk if you desire).
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    NutritionView More

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    Calories250Calories from Fat160
    Total Fat18g28%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat160
    Total Carbohydrate22g7%
    Dietary Fiber6g24%
    Vitamin A350%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Samantha Monedero a month ago
    This was a bit thin for my taste (I like thick creamy soups), so I added 2 extra sweet potatoes, but it’s really good as is too. This recipe is sooooo delicious!!
    Willow Washburn 2 months ago
    Delicious. Recipe turned out a bit too thick for me so I used 2 tins of coconut milk. Also, nice kick off it spicy-wise, but if you cant take spicy (i can't abd i was fine), could get away with just 1tblspn of curry paste.
    Geri 4 months ago
    I could have used baby carrots which would have been already peeled and small. Instant pot: high pressure 10 min, natural release 10 min then manual release. I made half but added all the coconut milk.
    great! spicy, full.flavoured and easy to make
    Julli 3 years ago
    Added more currynthe second time, but a delicious soup!
    Pamela K. 3 years ago
    Used this recipe as the base for a Coconut, Sweet Potato and Carrot Curry Soup suitable for vegetarians and a three year old. Also substituted extra virgin olive oil. Cut back on the curry paste and substituted gram masala for the curry powder. Added 1 cup of unsweetened coconut with the carrots and sweet potatoes and simmered it for about twice the time recommended in the recipe. Had to add some sugar because the curry paste and gram masala made it way too spicy for a three year old's palate, next time I will add the curry paste and gram masala, sparingly, tasting for the exact heat level I want to achieve, and after simmering the vegetables. Everyone loved it and asked for the recipe. Definitely will make this recipe, with these and some of the other tweeks mentioned in other reviews, again.
    Al Brock 3 years ago
    Wow, I’m not a soup fan but since I had all ingredients at home I decided to make this soup. It’s super easy to make and very delicious. Since I like my food quite spicy I added fresh ginger. This is the best soup to make on a cold winter day.
    colquiyt 3 years ago
    Yum the only ingredient I didn’t use was the coconut milk. I needed to keep the calories down
    AllstarHomeCook 4 years ago
    Excellent! Light yet with a thick consistency; beautiful color made for a wonderful presentation. Used a really large sweet potato (as it's what I had on-hand), substituted a good olive oil for the coconut oil & added some ground ginger / cinnamon to taste. Will definitely make again - perhaps at Thanksgiving.