This Curried Carrot and Sweet Potato Soup is a cozy bowl with a golden glow and a hint of spice. Roasting the vegetables in the air fryer first intensifies their natural sweetness, giving the soup a rich, caramelized depth you can’t get from boiling alone. Blended until silky smooth and finished with warming curry spices, it’s nourishing, vibrant, and surprisingly easy to make.

Ingredient Swaps

Swap the herbs with your favorite herbs. Swap the coconut milk with your favorite full-fat milk or creamer (dairy or dairy-free) to keep this recipe tree nut-free.

Nutritional information

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.  

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.  

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.