Introduction: A Warm Embrace of Seasonal Vegetables
In the heart of comfort food lies a soup that tells a story of warmth, nourishment, and culinary creativity. This creamy sweet potato and carrot soup with coconut and almonds is more than just a meal—it’s a celebration of simple, wholesome ingredients transformed into a luxurious dining experience. Born from the desire to create a nutritious and satisfying dish that comforts the soul, this recipe combines the natural sweetness of root vegetables with the rich, creamy texture of coconut milk and the delicate crunch of toasted almonds.
Ingredients
For the Soup Base
- 500 g sweet potatoes (approximately 2 large), peeled and cubed
- 300 g carrots (about 3 large), peeled and chopped
- 1 medium onion, diced (around 150 g)
- 2 garlic cloves, minced
- 240 ml full-fat coconut milk
- 750 ml vegetable broth
- 2 tablespoons olive oil
Spice Blend
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- Salt and freshly ground black pepper to taste
Garnish
- 30 g sliced almonds, toasted
- Fresh herbs (parsley or cilantro)
- Additional coconut milk
- Freshly ground black pepper
Step-by-Step Cooking Instructions
Prepare the Vegetables
- Peel and cut sweet potatoes into 2.5 cm (1 inch) cubes
- Peel and chop carrots into uniform pieces
- Finely dice the onion
- Mince the garlic cloves
Create the Soup Base
- Heat olive oil in a large pot over medium-high heat
- Sauté onions until translucent (5-7 minutes)
- Add minced garlic and cook until fragrant (1 minute)
- Sprinkle in cumin, coriander, and ginger, stirring to coat vegetables
Cooking the Soup
- Add sweet potatoes and carrots to the pot
- Pour in vegetable broth
- Bring to a boil, then reduce heat
- Cover and simmer for 15-20 minutes until vegetables are tender
- Stir in coconut milk
Blending and Seasoning
- Remove from heat
- Use an immersion blender to purée until smooth
- Alternatively, carefully transfer to a blender in batches
- Season with salt and pepper to taste
Toasting Almonds
- Heat a dry skillet over medium-high heat
- Add sliced almonds
- Toast for 3-5 minutes, stirring frequently
- Remove when golden brown
Serving
- Ladle hot soup into bowls
- Garnish with toasted almonds
- Drizzle with additional coconut milk
- Sprinkle fresh herbs
- Add a crack of black pepper
Nutritional Information
Per Serving (Approximately)
- Calories: 285
- Protein: 5g
- Carbohydrates: 30g
- Fat: 18g
- Fiber: 6g
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
Cooking Tips and Tricks
- For a smoother soup, strain through a fine-mesh sieve after blending
- Use low-sodium vegetable broth to control salt content
- For extra depth, roast vegetables before adding to the pot
- Ensure even cutting of vegetables for uniform cooking
Variations and Substitutions
- Vegan Version: Already vegan-friendly
- Nut-Free: Replace almonds with pumpkin seeds
- Spice Variation: Add a pinch of red pepper flakes for heat
- Protein Boost: Stir in cooked quinoa or white beans
Frequently Asked Questions
Can I freeze this soup?
Yes, store in airtight containers for up to 3 months. Thaw and reheat gently.
Is this soup gluten-free?
Absolutely! All ingredients are naturally gluten-free.
Can I use different root vegetables?
Certainly! Parsnips or butternut squash work wonderfully.
How can I make it more filling?
Add cooked lentils or serve with crusty bread.
Can I make this in an Instant Pot?
Yes, use the soup setting and reduce liquid by 100 ml.
Storage and Make-Ahead Tips
- Refrigerate in sealed container for 4-5 days
- Cool completely before storing
- Reheat on stovetop, adding splash of broth if needed
- Garnish with fresh herbs and almonds just before serving
Enjoy your comforting, nutrient-packed soup that brings together the best of seasonal vegetables and global flavors!