Spicy Indian Vegan Sweet Potato and Carrot Soup

Spicy Indian Vegan Sweet Potato and Carrot Soup

It had been far too long since I had made some Indian food for dinner, and when I saw that our fridge had so much sweet potato, it was obvious that I had to use it for dinner. I immediately thought of a sweet potato and carrot soup, with lots of Indian spices. I do not really know if there is an actual name for this soup, as I kinda just relied on my taste-buds when making this recipe.

I made dinner really late yesterday, so the lighting was awful, and it was impossible to get any good photos. Luckily there was just enough left-overs for one small bowl, so I immediately took some shots the morning after. Since it was stored in the fridge it has thickened slightly, so in the pictures it looks almost like a puree more than a soup, but that is just because it had been left in the fridge overnight. So keep that in mind that if you have any left-overs you might want to heat it up with some additional vegetable broth before you eat it.

Anyways, this ended up as an incredibly delicious soup and the color of it was simply eye-catching. The beautiful vibrant orange color is just perfect for autumn. The next time I make this I will absolutely serve it with a small scoop of homemade whipped coconut cream (without the vanilla) and some fresh cilantro.

Ingredients, makes 4 servings:

  • 700g sweet potato, peeled and chopped
  • 300g carrot, peeled and chopped
  • 5 cups vegan vegetable broth
  • 1 yellow onion, chopped
  • 3 cloves of garlic, minced
  • 1 tbsp lemon juice
  • shredded coconut, for garnish (optional)


  • Cayenne pepper
  • Indian curry powder, hot if you wish
  • Dried Coriander
  • Cumin
  • Black pepper
  • Paprika


  • Bring the vegetable broth to a boil, and add in the peeled and chopped sweet potatoes.
  • Cover this with a lid and let cook until the potatoes are partially tender, about 10-15 minutes or so. After that you can add in the carrots and again let this cook until both the carrots and potatoes are completely tender and slightly mushy.
  • While the potatoes are cooking, heat up a small non-stick pan and brown the onion and garlic. Set this aside while the carrots and potatoes are cooking, and when they are done just add them into the pot as well.
  • Now you can puree the soup in a blender in two batches for the smoothest result, or use a hand blender. When it is completely smooth, put the soup on very low heat (just enough to keep it warm, without boiling) and start tasting in the spices. I always find it unnecessary to write down how much of the different spices I use, because it really boils down to what you personally like. Just remember to start easy, and add in more as you feel comfortable, that way you avoid making it spicier than you can handle! If you wish you can add in some additional vegetable broth if you like your soup a little bit thinner, but this is up to you of course. Serve with shredded coconut/whipped coconut cream and a bit of fresh cilantro.

If you do not have all of the spices that I listed, you can probably skip one or two without too much impact on the taste, but any more than that and you might end up with a rather bland soup.

As always I hope that you decide to try out this recipe, and let me know if you did!


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