As autumn settles in, there’s nothing quite like a bowl of this creamy sweet potato and carrot soup to warm your soul.
It combines the natural sweetness of root vegetables with aromatic spices like cumin, coriander, and a hint of warming cinnamon.
It’s velvety smooth, naturally sweet, and has this gorgeous golden-orange color that just screams fall.
Who else is ready to dive into soup season?
Why You’ll Love This Sweet Potato and Carrot Soup
Cozy Comfort: The warm blend of sweet potatoes, carrots, and aromatic spices creates a soul-warming experience. It’s especially welcome on chilly evenings.
Simple Preparation: With straightforward steps and minimal equipment required, this recipe comes together in a snap.
Budget-Friendly: Uses simple, affordable ingredients that are readily available year-round. It’s a cost-effective option for feeding a family or hosting dinner parties.
Vibrant Presentation: This soup is visually stunning and perfect for impressing guests.
Ingredients
- Sweet Potatoes: They bring natural sweetness and a velvety texture.
- Carrots: They add natural sweetness and a beautiful orange color.
- Onion, Garlic, Ginger: Onion creates a savory foundation, garlic adds depth and warmth, and fresh ginger brings the heat.
- Olive Oil or Butter: Choose either for sauteeing. Butter adds richness, and olive oil keeps it vegan and lighter.
- Spices: A warming blend transforms simple vegetables into something exotic.
- Vegetable Broth: The liquid backbone adds depth and savory notes.
- Coconut Milk: It makes the soup ultra-creamy and adds subtle tropical sweetness and richness.
- Salt and Black Pepper: Salt enhances all flavors, while pepper adds gentle heat and complexity.
- Fresh Parsley or Cilantro: It adds color and makes the soup look restaurant-worthy.
- Lemon or Lime Juice: It cuts through the richness and brightens the flavors.
How to Make Sweet Potato and Carrot Soup
This soup is so easy and comes together in under an hour!
1. PEEL and CHOP the sweet potatoes and carrots into small chunks. Set aside.
2. SAUTÉ the onion in olive oil or butter over medium heat until soft, about 5 minutes. Add garlic and ginger, stirring until fragrant, about 1-2 minutes.
3. BLOOM the spices (cumin, coriander, cinnamon, smoked paprika, and nutmeg) by stirring them into the onion mixture for 30 seconds.
4. ADD sweet potatoes, carrots, and vegetable broth. Bring to a boil, then reduce heat to simmer for 20-25 minutes, until tender.
5. BLEND the soup with an immersion blender or in batches using a blender, until smooth.
6. STIR IN the coconut milk for creaminess (optional) and season with salt, pepper, and a squeeze of lemon or lime juice.
7. SERVE hot, garnished with parsley or cilantro and a drizzle of coconut milk or olive oil, if desired. Enjoy!
Tips for the Best Sweet Potato and Carrot Soup
For an unforgettable soup, follow these easy tips.
- Keep things uniform. Cut sweet potatoes and carrots into similar-sized pieces to ensure even cooking time and consistent texture.
- Make the spices bloom. Toast the spices with the onions and oil for 30-60 seconds to enhance their flavors and release essential oils.
- Go easy on the liquid. Start with slightly less broth than the recipe calls for. You can always thin the soup later to achieve the desired consistency.
- Be careful! Let the soup cool slightly before blending. Blend in batches if using a standard blender to prevent hot liquid accidents.
- Balance the seasoning. Add the salt gradually throughout the cooking rather than all at once. Adjust the final seasoning after adding the coconut milk.
- Make it silky. For a silkier soup, strain through a fine-mesh sieve after blending.
- Be creative. Elevate the presentation with a swirl of coconut milk, fresh herbs, or toasted pumpkin seeds.
How to Store
Keep leftover soup fresh by following these steps.
To Store: Let the soup cool completely, then transfer to an air-tight container and refrigerate for up to 5 days. Keep the garnishes separate from the soup when storing.
To Freeze: Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the soup in a pot over medium heat, stirring occasionally until heated through. Microwave individual portions in 1-minute intervals, stirring between each interval.
More Cozy Soups Your Family Will Love
Dolly Parton’s Stampede Soup
Kielbasa Potato Soup
Chicken Taco Soup
Mexican Street Corn Soup
Sweet Potato and Carrot Soup
4
servings15
minutes35
minutes170
This sweet potato and carrot soup is creamy, velvety, and full of goodness! Everyone will flip for the sweet and savory flavor.
Ingredients
2 large sweet potatoes, peeled and diced
4 large carrots, peeled and sliced
1 medium onion, chopped
2 cloves garlic, minced
1 inch piece fresh ginger, peeled and grated
1 tablespoon olive oil or butter
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika (optional for a hint of smokiness)
1/4 teaspoon ground nutmeg
4 cups vegetable broth (or chicken broth for a non-vegetarian option)
1 cup coconut milk (optional for creaminess)
Salt and black pepper to taste
Fresh parsley or cilantro for garnish (optional)
A squeeze of lemon or lime juice for brightness
Instructions
- Peel and chop the sweet potatoes and carrots into small chunks. Set aside.
- Heat the olive oil (or butter) in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until soft and translucent. Add the minced garlic and grated ginger. Stir for 1-2 minutes until fragrant.
- Stir in the cumin, coriander, cinnamon, smoked paprika (if using), and nutmeg. Cook for 30 seconds to let the spices bloom and release their aromas.
- Add the diced sweet potatoes and sliced carrots to the pot. Stir to coat them in the spices. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
- Once the vegetables are cooked through, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender, being careful with the hot liquid.
- Stir in the coconut milk for extra creaminess and richness. If you prefer a lighter soup, you can skip this step.
- Taste the soup and season with salt and pepper to your liking. Add a squeeze of lemon or lime juice to brighten the flavors.
- Ladle the soup into bowls and garnish with fresh parsley or cilantro. You can also drizzle a bit of coconut milk or olive oil on top for extra visual appeal.
Notes
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes when adding the spices.
- Pair with crusty bread, a side salad, or top with croutons for added texture.
