Sweet Potato & Carrot Soup
There’s nothing quite like a warm bowl of soup to bring comfort and nourishment — and this Sweet Potato and Carrot Soup is the perfect blend of both. Velvety, vibrant, and subtly spiced, it’s a soul-soothing recipe that brings out the natural sweetness of root vegetables in the most delicious way.
Servings 4
Calories 210kcal
Cost $8
Ingredients
- 2 tablespoons olive oil – for sautéing
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
- 1 lb (450g) sweet potatoes, peeled and cubed
- 3 large carrots peeled and sliced
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika optional, for a deeper flavor
- 4 cups vegetable broth use low-sodium if preferred
- Salt and black pepper to taste
- ½ cup canned coconut milk optional, for creaminess
- Fresh thyme or parsley for garnish optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook for 4–5 minutes until translucent. Stir in the garlic and ginger and cook for another minute, until fragrant. This builds a flavorful base for the soup.
- Sprinkle in the cumin, cinnamon, and smoked paprika. Stir to coat the onions and toast the spices briefly. Then, add the cubed sweet potatoes and sliced carrots, stirring to combine everything.
- Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it cook for 25–30 minutes, or until the sweet potatoes and carrots are fork-tender.
- Turn off the heat and let the soup cool slightly. Use an immersion blender to puree the soup right in the pot, or transfer it carefully in batches to a standard blender. Blend until smooth and creamy. For a chunkier soup, blend only part of it.
- Stir in the coconut milk if using, then taste the soup and add salt and pepper as needed. Simmer for an additional 2–3 minutes to let the flavors meld.
- Ladle the soup into bowls and garnish with fresh herbs, a drizzle of coconut milk, or a sprinkle of chili flakes if you like some heat. Serve hot with crusty bread or a simple green salad.
Notes
1. Roast the Veggies for More Depth
If you have extra time, roast the sweet potatoes and carrots at 400°F (200°C) for 25 minutes before adding them to the pot. This caramelizes their sugars and adds an extra layer of flavor. 2. Use Fresh Ginger If Possible
Fresh ginger gives this soup a brighter, more vibrant flavor than dried. If using ground ginger, start small and adjust to taste. 3. Don’t Over-Blitz
If using a high-speed blender, be careful not to overblend, especially if you’re adding coconut milk. Overblending can change the texture, making it too thick or frothy. 4. Adjust Thickness to Preference
If the soup is too thick after blending, add more broth or water a little at a time until you reach your desired consistency. For a thicker, heartier texture, reduce the broth slightly before blending.
If you have extra time, roast the sweet potatoes and carrots at 400°F (200°C) for 25 minutes before adding them to the pot. This caramelizes their sugars and adds an extra layer of flavor. 2. Use Fresh Ginger If Possible
Fresh ginger gives this soup a brighter, more vibrant flavor than dried. If using ground ginger, start small and adjust to taste. 3. Don’t Over-Blitz
If using a high-speed blender, be careful not to overblend, especially if you’re adding coconut milk. Overblending can change the texture, making it too thick or frothy. 4. Adjust Thickness to Preference
If the soup is too thick after blending, add more broth or water a little at a time until you reach your desired consistency. For a thicker, heartier texture, reduce the broth slightly before blending.