Curried Carrot and Sweet Potato Ginger Soup

Curried Carrot and Sweet Potato Ginger Soup is a quick blend of carrots, and sweet potatoes simmered with ginger, curry, and vegetable broth are transformed into this tasty, nutritious, and creamy soup!  It is so good for you, it’s easy to enjoy a second bowl, guilt-free! Dairy-free, gluten-free and tastes amazing!


Curried Carrot Sweet Potato Soup…

When I came across this recipe for curried carrot and sweet potato ginger soup in a health magazine, I knew I had to try it.

My family craves Thai food occasionally, and there is a great restaurant here in Charleston called Basil, and we love to eat there from time to time.  The first time I made this luscious soup, it reminded me of some of those Thai flavors infused into their main dishes.

Although the curry and ginger lend to the spicy kick and flavors in this soup, which I found to be too strong for some palates, I needed to make a small adjustment.

So I decided to add in some lime juice to balance out some of the heat. It worked perfectly! 😉

A photo of all the ingredients on the counter. by

Reasons to LOVE this recipe!

  • Curried Carrot and Sweet Potato Ginger Soup is nutritious and tasty with every spoonful!  
  • A healthy soup loaded with both carrots and sweet potatoes which are rich in vitamin A and beta-carotene.
  • They also help to promote healthy vision, which is a win-win soup for me!
  • This recipe delivers on many fronts: loaded with antioxidants, simple to prepare, and it’s an unexpected twist on a traditional vegetable soup.

If you love carrots, you may even enjoy our Spicy Carrot Soup as well.

Curried Carrot and Sweet Potato Ginger Soup by

Ingredients Needed for Curried Carrot and Sweet Potato Ginger Soup…

For this recipe, you will need the following ingredients:

  • VEGETABLES: You will need 4 carrots, an onion, and 1 sweet potato, all chopped.
  • SEASONINGS: plus, a few seasonings such as some ground ginger, curry powder, and some salt.
  • BROTH: you will also need some low-sodium vegetable broth.
  • CITRUS: and some lime juice to lighten and balance all the flavors.
  • HERBS: some freshly chopped cilantro or dried sage, as a garnish

Quick Directions to Make this Soup… (*Full recipe card below!)

  1. In a soup pot, sauté the chopped onion for 3 minutes, until tender.  Add potatoes, carrots, ginger, and curry; cook for 2 minutes, stirring occasionally.
  2. Then simmer the soup for about 20 minutes.

  3. Next, quick blend to puree the soup and it’s done. 

  4. But before you serve it, you will need to taste it and see if it’s too spicy for you. 

NOTE: If you think it is, then stir in a little lime juice to balance out some of the heat. But, if you love the flavor as it stands – by all means – leave it alone.

Curried Carrot and Sweet Potato Ginger Soup by


Curried Carrot and Sweet Potato Ginger Soup turned out really good. Thick and creamy soup with gorgeous color!

My family LOVED it, and was so surprised with the flavors, it wowed them!

Definitely a different flavored soup, but regardless it is very satisfying.  Serve a bowl of soup with a grilled cheese and pear sandwich next to it and dinner is done!

The fall is always a lovely time of year. There’s nothing better than a bowl of comfort soup loaded with nutrients.  A great soup to reheat, or freeze to save it for another meal.


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Curried Carrot and Sweet Potato Ginger Soup by

Additional Delicious and Creamy Soups!

Yield: 4 to 6 servings

Curried Carrot and Sweet Potato Ginger Soup

Curried Carrot Sweet Potato Ginger Soup by

Curried Carrot and Sweet Potato Ginger Soup is a tasty and nutritious soup loaded with carrots and sweet potatoes. No dairy cream is needed, just a quick blend transforms this into a thick, creamy, and gorgeous color soup! It's a bowl of health!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 Tbsp. olive oil
  • 1 small onion (3/4 cup )- chopped
  • 4 large carrots (2.5 cups) - peeled and sliced or chopped
  • 1 large sweet potato (3 cups) - peeled and cubed
  • 1/8 tsp. ground ginger (or 1 Tbsp. fresh grated ginger)
  • 2 tsp. ground curry powder
  • 3 cups low-sodium vegetable broth
  • 1/2 tsp. salt
  • 1 Tbsp. fresh lime juice (1/2 of a lime)
  • some freshly chopped cilantro or sage, as a garnish


  1. In a medium or large soup pot, heat oil, add onion, and sauté for 3 minutes, until tender. Then add the potatoes, carrots, ginger, and curry; and cook for 2 minutes, stirring occasionally.
  2. Pour in the broth and bring to a boil. Cover with a lid, and reduce the heat. Simmer the soup for 20 to 25 minutes. Turn off heat.
  3. Stir in salt. Taste, and adjust the salt if needed. Then add in the lime juice.
  4. Uncover, and allow the soup to cool down a little. Next, in small batches, pour the soup in to either a food processor or a blender. HOLD a kitchen towel over the top and firmly hold it down. Then carefully pulse the soup, until fully pureed and smooth.
  5. Repeat with the remaining soup. Serve in individual bowls and garnish with a sprinkle of fresh cilantro or sage.
  6. Serves 4 to 6

Nutrition Information:


4 to 6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 79Total Fat: 2.4gCarbohydrates: 14.1gProtein: 1.1g

Did you make this recipe?

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That’s it friends.  Are you cooking or baking with us?  If you make this delicious soup recipe, let us know and leave a comment and a star rating below!  It not only helps our readers, but it helps us too!

For more healthy soups like this one follow us on social media.  Snap a photo and hashtag it on Instagram @2sistersrecipes, and leave a comment here and on Pinterest if you like.  This soup was inspired and adapted by

We’d love to see what you cook! 

Happy Cooking! 🙂

xo Anna and Liz

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Welcome! From Anna and Liz

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    1. Thank you Sue! It's definitely different than our usual soups but nevertheless we think you will enjoy this one.
      Merry Christmas !!