Carrot and Sweet Potato Soup

This carrot and sweet potato soup is the kind of recipe that makes weeknight cooking feel effortless, even when you’re running on fumes. It’s creamy, naturally sweet, and packed with warm spices that turn simple vegetables into something truly special.

I started making this soup years ago when I wanted something healthier than cream-based soups but just as satisfying. The secret? Sweet potatoes. They blend into the silkiest, most velvety texture without needing loads of heavy cream. Now it’s my go-to when the weather turns chilly or when I need an easy meal prep option. The balance of earthy carrots, naturally sweet potatoes, and warming spices like turmeric and cinnamon creates a bowl that’s both nourishing and comforting. This carrot and sweet potato soup recipe comes together with ingredients you probably already have, and it tastes even better the next day.

What You’ll Need to Make This Soup

I always recommend using the freshest vegetables you can find for the best flavor and natural sweetness. Here’s what goes into this delicious carrot and sweet potato soup:

• 1 medium yellow onion, chopped (sweet onions work beautifully too)
• 2 tablespoons olive oil (or avocado oil for higher heat tolerance)
• 4 cups sweet potatoes, diced into small, even pieces (use orange-fleshed varieties for best color and sweetness)
• 2 cups carrots, diced (I prefer to cut them slightly smaller than the sweet potatoes since they take longer to cook)
• 4 cups chicken broth (use vegetable broth for a vegan version)
• 1 teaspoon turmeric (adds color and anti-inflammatory benefits)
• 1 teaspoon ginger (fresh grated ginger works too, just use about 1 tablespoon)
• 1 teaspoon cinnamon (don’t skip this, it adds warmth without making it taste like dessert)
• 1 teaspoon salt to start (adjust after blending)
• 1/2 teaspoon black pepper (adjust after blending)
• Heavy cream for drizzling, optional (coconut cream is a great dairy-free alternative)

Pro tip: I always taste my broth before adding it. If it’s bland, the soup will be too. Use high-quality or homemade broth whenever possible for the deepest flavor.

How to Make Carrot and Sweet Potato Soup

I recommend using a 5 to 6 quart heavy-bottomed Dutch oven for even heat distribution and to prevent scorching. Here’s my step-by-step process:

Step 1: Heat the olive oil in your Dutch oven over medium heat. Add the chopped onions and cook, stirring frequently, until they turn soft and translucent, about 10 minutes. They should have no brown edges, smell sweet, and reduce in volume by about half.

Step 2: Stir in the cinnamon, ginger, turmeric, salt, and pepper. Let the spices toast in the oil for about 30 seconds until fragrant. This step releases their essential oils and deepens the flavor of your carrot and sweet potato soup.

Step 3: Add the diced carrots, sweet potatoes, and chicken broth to the pot. Give everything a good stir to combine. Bring the mixture to a boil over medium-high heat.

Step 4: Once boiling, cover the pot and reduce heat to medium-low. Let it simmer for 25 to 30 minutes, or until both the carrots and sweet potatoes are fork-tender. Check the carrots specifically since they take longer to soften. They should pierce easily with no resistance.

Step 5: Remove from heat. Using an immersion blender, puree everything directly in the pot until completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, filling it no more than halfway. Hold the lid down with a folded kitchen towel and start on the lowest speed to prevent hot liquid from spraying.

Step 6: Taste and adjust seasoning with more salt and pepper if needed. If the soup is too thick, thin it with a little water or extra broth. If it’s too thin, simmer uncovered for a few more minutes to reduce.

Step 7: Ladle into bowls and drizzle with heavy cream in a circular pattern. Drag a toothpick from the center outward through the cream to create beautiful swirls.

Perfect Pairings for Your Soup

This soup’s naturally sweet and savory profile pairs wonderfully with crusty bread and fresh toppings. Here are my favorite ways to serve carrot and sweet potato soup:

Crusty Baguette: A warm, crusty French baguette is perfect for dipping and soaking up every last drop of this creamy soup.

Simple Green Salad: A light arugula or mixed greens salad with lemon vinaigrette balances the richness and adds freshness to your meal.

Toasted Pumpkin Seeds: Sprinkle these on top for a delightful crunch and extra nutrition. They add a nutty flavor that complements the sweet vegetables.

Dried Cranberries: These add pops of tartness that cut through the sweetness beautifully, plus they look gorgeous as a garnish.

Grilled Cheese Sandwich: The ultimate comfort food pairing. A classic grilled cheese alongside this soup makes for a cozy, satisfying dinner.

Slivered Almonds: Toasted almonds add texture and a subtle nutty taste that enhances the soup’s earthy flavors.

Explore More Sweet Potato Soup Recipes

This carrot and sweet potato soup’s naturally sweet profile pairs beautifully with other vegetable-forward recipes. For a simpler base recipe using similar spices and techniques, the Sweet Potato Soup focuses purely on sweet potatoes with warming cinnamon and turmeric. When craving even more vegetables and heartier portions, the Sweet Potato Vegetable Soup incorporates butternut squash, potatoes, and leafy greens for a complete one-pot meal.

For those seeking different flavor profiles beyond traditional warming spices, try the Butternut Squash Sweet Potato Soup with coconut milk and roasted vegetables, or explore the Black Bean Sweet Potato Soup featuring smoky paprika, black beans, and Southwestern flavors. Each variation showcases sweet potatoes’ versatility while maintaining that comforting, naturally creamy texture perfect for chilly evenings.

Storing and Reheating Your Soup

This carrot and sweet potato soup stores exceptionally well, making it ideal for meal prep. Store the cooled soup in an airtight container in the refrigerator for up to 5 days. I recommend storing it without the cream drizzle and adding that fresh when serving.

For longer storage, freeze the soup in portion-sized containers or freezer bags for up to 3 months. Let it cool completely before freezing, and leave some headspace in containers since liquids expand when frozen. Thaw overnight in the refrigerator before reheating.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions in 1-minute intervals, stirring between each. Add a splash of broth or water if the soup has thickened during storage.

Pro tip: I often double this recipe and freeze half for those nights when I need a healthy homemade meal but have zero energy to cook.

Common Questions About This Recipe

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