three bowls of curried carrot and sweet potato soup next to a box of Bob Evans Carrots with Sweet Butter Sauce

Curried Carrot and Sweet Potato Soup

Sweet potatoes, buttered carrots and coconut milk form a creamy, sweet broth that's balanced by the heat of the curry and ginger and onion. It's comfort in a bowl.

Prep Time:

30 min

Cook Time:

55 min



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  • 1 1/2 Pounds sweet potatoes
  • 1 onion chopped
  • 3 Cloves garlic minced
  • 3 Tablespoons olive oil
  • 16 Ounces Bob Evans Carrots with Sweet Butter Sauce
  • 6 Cups vegetable broth
  • 13.66 Ounces canned unsweetened coconut milk
  • 4 Ounces red curry paste
  • 1 Tablespoon ginger paste
  • 1/4 Cup fresh cilantro leaves
  • 1/4 Cup roasted and salted pumpkin seeds


  1. Preheat oven to 425°F.
  2. Peel and cube sweet potatoes.
  3. Toss together cubed potatoes, onion, garlic, and oil in a large bowl. Divide mixture between two large rimmed baking sheets. Spread in a single layer; season with salt and pepper, if desired.
  4. Bake 25 minutes or until vegetables are browned and tender.
  5. Meanwhile, place carrots with sauce in a large Dutch oven. Add broth, coconut milk, curry paste, and ginger. Cook, stirring occasionally, 10 minutes.
  6. Add roasted sweet potato mixture; cook, stirring occasionally, 20 minutes.
  7. Pour half of soup into a blender. Remove center piece from blender lid and cover with a towel; process until smooth. Repeat with remaining soup.
  8. Top servings with cilantro leaves and pumpkin seeds.

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