Sweet potato and carrot curry soup

Fall is most definitely soup making time, especially judging from how many people in my class have been bringing it for lunch. So I was inspired to try making some of my own.


  • 2 tbsp olive oil
  • 1/2 a large Spanish onion, finely chopped
  • 3 cloves of garlic, minced
  • 1/4 tsp garam masala
  • 2 tsp curry powder
  • 1/4 cayenne
  • 1/2 white wine or white wine vinegar
  • Roughly 5 medium-sized carrots
  • 4 Sweet potatoes
  • 5-7 cups of broth
  • 1/2 milk


  1. Heat up the olive oil in a large saucepan/soup pot and add the garlic, onion and spices
  2. Cook until the onion becomes translucent then add the white wine then cook for a couple minutes until the wine is reduced
  3. Add the chopped carrots and sweet potato, it’s best if you cut them relatively small so that they cook faster, and the broth. Bring to a boil and then simmer.
  4. Cook until the vegetables are soft (this time can vary)
  5. Remove the soup from the heat and let it cool down a bit, then blend it in a blender until it’s smooth.
  6. Put the blended soup back in the saucepan and add the milk
  7. Heat it up a little bit and then serve

I’m so impressed with my first soup-making attempt, the soup is so tasty, very good for you (lots of the old beta-carotene) and has just a nice warm spice to it.

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