Curried Yam and Carrot Soup


This is one of my favorite Fall and Winter soups. It is warming, thick and delicious. The combination of the sweet yams and carrots with the fragrant spices from the curry powder immediately warm the body. This soup can easily be made vegan by using coconut or avocado oil instead of ghee. It is almost effortless and takes no time to cook. Fall is officially here and I am not mad about it!


  • 1 T ghee
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 large yams, peeled and chopped into cubes
  • 4-5 carrots cut into 1/2 inch pieces
  • 1 T curry powder
  • 1/2 tsp salt
  • 4 cups vegetable broth (I live better than bouillon's no-chicken broth)
  • 1 cup full-fat coconut milk
  • pepper to taste
  • toasted pumpkin seeds, black sesame seeds and hemp seeds for garnish

How to:

In a soup pot on medium heat, melt the ghee. Add onion and garlic and cook until translucent. Add yams, carrots, curry powder and salt. Cook until coated and fragrant, about 4-5 minutes. Add broth, bring to boil. Once boiling, reduce to simmer and cook 25-30 minutes until yams are tender. Using either an immersion blender or a high speed blender (blend in batches if needed), blend soup until completely smooth. Pour back into soup pot and add coconut milk. Season with additional salt if needed.

In a small cast-iron or stainless steel pan toast pumpkin and sesame seeds. Ladle soup into a bowl and top with seeds. 

Notes: This soup is very versatile. When we get deeper into weather you could use winter squash in place of yam. You could also use parsnip or other root vegetables in place of carrots. I always encourage people to play in the kitchen. n