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Indian Sweet Potato Ginger and Carrot Soup

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Adjust Servings:
3 tbsp of Coconut oil
4 cm Fresh ginger
6 cloves of Garlic small cloves
2 Sweet potato medium sized
2 Carrot
1.5 tsp of Salt
1.5 tsp of Turmeric powder
125 ml of Coconut milk full fat canned coconut milk
5 cups Water

Indian Sweet Potato Ginger and Carrot Soup

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 35 min
  • Serves 8
  • Medium




This soup is from an Indian chef who moved to Canada and brought the flavors and aromas of India’s native southern region of Kerala. Southern cuisine is clearly evident in this soup, using only coconut oil and coconut milk.

Let me warn you right away, the soup is spicy and sweet. It’s sweeter than we are used to, an Indian soup in a word. All the ingredients in it, such as sweet potatoes, carrots and coconut milk, give it the sweetness. 

You can use pumpkin instead of sweet potatoes. The soup can be served by leaving the vegetables in chunks or chopping them with a little immersion blender, as in the photo.

In the photo, the soup is sprinkled with dried fenugreek leaves. If you can find it, it will be a super accent of taste. If not, no problem, sprinkle with herbs. You can also sprinkle with the garam masala spice mix.

Bon Appétit!


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Peel the garlic and ginger and slice them. You can add more ginger for a more pronounced ginger flavor.
Peel the sweet potatoes and dice them into medium sized cubes of about 2 cm. Then, peel the carrots and dice them in about the same size as the sweet potatoes.


In a heavy-bottomed saucepan, heat the coconut oil and add garlic with ginger. Sauté them for a few minutes, stirring all the time. The aroma should come out and the garlic should get a golden hue. Now add the sweet potatoes and carrots, salt, stir and cook all together, stirring for about 2 to 3 minutes. Then add turmeric, stir well, and cook together for another 3 minutes.


Add about 3 cups of water so that the vegetables are just covered. Bring the vegetables to a boil, reduce the heat and simmer for about 25 minutes until they are soft.


In a separate bowl, combine the coconut milk and 2 tbsp of water. Add the mixture to the vegetables, stir and bring to a boil. Then, season the soup with salt to taste.
The soup can be served as is, with a sprinkling of herbs. Or you can, as in the photo, puree it with a little immersion blender.
The soup is even tastier the next day as all vegetable soups are.

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