This Spiced Sweet Potato and Carrot Soup is made with tender sweet potatoes, sweet carrots, warm curry spices, and a can of coconut milk, all blended together until silky smooth.

It’s naturally sweet, a little spicy, and thick enough to eat as a full meal.

I make this one on cold weeknights when I want something warm without much cleanup (one pot, one blender, done). It also reheats well for lunch the next day, which is part of why it’s stuck around in my rotation.

If you like cozy, spiced soups like this one, these are worth bookmarking too:

• Slow Cooker Chicken Taco Soup
• Chili Con Carne Traditional Mexican Food
• Black Bean Roasted Sweet Potato Avocado Salad
• Creamy Garlic and Parmesan Orzo Pasta with Lemon Zest and Parsley

Ingredients You’ll Need

Sweet potatoes and carrots do most of the work here, both breaking down into a naturally thick, creamy base once they’ve simmered long enough. Curry powder and fresh ginger give the soup warmth without making it taste like an entirely different dish, and the coconut milk rounds out the sharper spices at the end. Vegetable broth keeps this one vegetarian, but chicken broth works fine if that’s what’s already open in your fridge.

Important Recipe Notes

• Cut the sweet potatoes and carrots into similar-sized pieces. Uneven pieces mean some cook through while others are still firm, which throws off the blending step later.
• Vent the blender lid if you’re not using an immersion blender. Hot liquid builds pressure fast, and a sealed lid can pop open mid-blend. Cover the opening loosely with a kitchen towel instead.
• Adjust the cayenne to your own heat tolerance. A quarter teaspoon gives this a gentle warmth, not real heat, so double it if you actually want some kick.
• Store leftovers in an airtight container in the fridge for up to 5 days. The soup thickens as it sits, so thin it with a splash of broth when reheating.
• Freeze this soup in portioned containers for up to 3 months. Leave an inch of headspace since the liquid expands as it freezes, and thaw overnight in the fridge before reheating.
• Reheat gently on the stovetop over medium-low heat. Coconut milk-based soups can separate slightly if they’re boiled hard, so stir often and keep the heat moderate.
• Skip the coconut milk if you want a lighter, brothier version. This spiced sweet potato and carrot soup still holds together fine without it, just less silky.

How to Serve, Store & Customize This Recipe

Serving:

Ladle this into wide, shallow bowls so the color actually shows (it’s a deep orange that looks good against a plain white bowl). A swirl of coconut milk on top and a scattering of fresh cilantro is really all it needs. I’ll sometimes add a side of crusty bread for dipping, especially if it’s the main event for dinner.

Storage:

Let the soup cool before transferring it to an airtight container, then refrigerate for up to 5 days. It freezes well too, up to 3 months in a freezer-safe container. Expect it to thicken quite a bit in the fridge (that’s normal), so plan on adding a little broth or water when you reheat it.

Customization:

Swap the vegetable broth for chicken broth if that’s what you have, or use butternut squash in place of half the sweet potato for a slightly different flavor. For more protein, stir in a can of drained chickpeas after blending. If curry isn’t your thing, smoked paprika and a bit of thyme make a completely different, still good, version of this soup.