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Carrot and Sweet Potato Soup

Bowl of creamy carrot and sweet potato soup with cream swirl on top
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This carrot and sweet potato soup is an easy, cozy, and hearty dinner recipe. Savory with a hint of sweetness and perfectly balanced spices to keep you warm.

Ingredients

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  • 1 medium yellow onion, chopped
  • 2 tablespoons olive oil
  • 4 cups sweet potatoes, diced (orange-fleshed varieties)
  • 2 cups carrots, diced
  • 4 cups chicken broth (or vegetable broth for vegetarian/vegan)
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Heavy cream for drizzling (optional)

Instructions

  1. Heat olive oil in a 5-6 quart Dutch oven over medium heat. Add chopped onions and cook, stirring frequently, until soft and translucent with no brown edges, about 10 minutes.
  2. Add cinnamon, ginger, turmeric, salt, and pepper. Stir well and cook for 30 seconds until fragrant.
  3. Add carrots, sweet potatoes, and chicken broth. Stir to combine and bring to a boil.
  4. Cover pot and reduce heat to medium-low. Simmer for 25 to 30 minutes until vegetables are fork-tender with no resistance.
  5. Remove from heat. Use an immersion blender to puree everything until smooth and creamy. If using a regular blender, work in batches, filling no more than halfway, and hold lid with a towel.
  6. Taste and adjust with additional salt and pepper if needed. Add water or broth if too thick, or simmer longer uncovered if too thin.
  7. Ladle into bowls and drizzle heavy cream in a circular pattern. Drag a toothpick from center outward to create swirls.

Notes

  • Use orange-fleshed sweet potatoes for best color and natural sweetness.
  • Use vegetable broth instead of chicken broth to make this soup vegan or vegetarian.
  • Cut vegetables into small, uniform pieces for faster, even cooking. Carrots take longer than sweet potatoes, so check them before removing from heat.
  • Butternut squash can replace sweet potatoes for a different flavor profile.
  • Store without cream for up to 5 days in refrigerator or freeze for up to 3 months.
  • A 5-6 quart Dutch oven or large heavy-bottomed pot works best for this recipe.

Nutrition

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