Curry Carrot & Sweet Potato Soup with Goat Cheese

A warm, inviting bowl of soup – with a totally addicting curry + goat cheese flavor explosion

Curry Carrot & Sweet Potato Soup with Goat Cheese //

I love this soup. I’ve made about five different variations of this type of soup – some with coconut milk, some without, some with carrots, some with butternut squash, some with sweet potatoes, some super spicy, some more mild – I’ve picked my favorite parts of all those soups and whipped it together into one seriously addicting February night dinner.

The key players:

Curry Carrot & Sweet Potato Soup with Goat Cheese //

Cilantro and goat cheese for ever. So, so good.

I’ve found goat cheese to be incredibly cost-effective when bought in bulk from Sam’s Club. It’s around $7 for TWO 10 oz. logs. The only trouble is, once you open that giant log, you have to eat it within around five days. So whenever I make this soup, I put about half of it in the soup and then stuff my face with the deliciousness on top of crackers or a baguette every single afternoon for five days straight. I’m not complaining.

To make this soup, you’re going to cook some carrots and sweet potatoes. I do about a 1:1 ration of the two, but you can do whatever you have on hand (a little more or a little less of either is totally peachy – I totally meant to try it with a red bell pepper in the mix last time and forgot!) Blend ’em up, add some coconut milk, goat cheese, and toppings and dig in!

Curry Carrot & Sweet Potato Soup with Goat Cheese //

Curry Carrot & Sweet Potato Soup with Goat Cheese //

Curry Carrot & Sweet Potato Soup with Goat Cheese
Prep time
Cook time
Total time
Serves: Serves 6
  • 1 Tablespoon coconut oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 3 Tablespoons red curry paste
  • 3 cups vegetable broth
  • 3 cups diced peeled carrots
  • 3 cups diced peeled sweet potatoes
  • ½ teaspoon cayenne pepper, more to taste
  • ¼ teaspoon ground black pepper
  • 1 can coconut milk
  • 4 ounces goat cheese, crumbled
  • Cilantro for topping
  1. Warm a large pot of medium heat. Add the coconut oil and onion, sautéing until cooked, around 5 minutes. Add the garlic and cook for an additional minute, until fragrant.
  2. Add the ginger, red curry paste, vegetable broth, carrots, sweet potatoes, cayenne, and pepper. Stir and bring to a boil.
  3. Once boiling, reduce heat to low, cover, and simmer for 20 minutes, until the vegetables are soft. (Pierce with a fork to check).
  4. Once cooked, remove from heat and allow to cool for a couple minute before ladling the vegetables into your food processor or blender (or use an immersion blender). Blend until smooth and add back to the pot, stirring to combine.
  5. Shake your can of coconut milk and add it to the soup, stirring until combined. Then, slowly add in the crumbled goat cheese - adding a little, stirring until melted, and repeat. Make sure your soup is NOT boiling hot at this point (to avoid curdling the cheese). It should be warm still, but not boiling.
  6. Serve warm and top with additional goat cheese (the cold goat cheese with the warm soup is divine) and cilantro.
Storage suggestion: Keeps for 5-7 days in fridge, covered.
Make vegan: Omit the goat cheese.
Make dairy-free: Omit the goat cheese.

Adapted from & inspired by Oh She Glows Every Day‘s Creamy Thai Carrot Sweet Potato Soup and Half Baked Harvest‘s Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup.

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