Creamy carrot and sweet potato soup

why make this recipe

Creamy carrot and sweet potato soup is a delightful dish that’s not only comforting but also packed with nutrients. The vibrant colors and sweet flavors from the carrots and sweet potatoes make it a feast for the eyes as well as the palate. It’s perfect for chilly days or when you need a healthful meal that warms you from the inside out. This soup is easy to make and can leave you feeling satisfied without weighing you down.

how to make Creamy carrot and sweet potato soup

Ingredients:

• 1 tbsp olive oil
• 1 medium brown onion (peeled and chopped)
• 3 medium carrots (peeled and chopped)
• 4 cups sweet potatoes (peeled and cubed)
• 6 cups chicken broth (or vegetable broth for a vegetarian soup)
• 1/4 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp turmeric
• 1 tsp salt (to taste)
• 1/4 tsp pepper

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook, stirring frequently, until they are soft and translucent, about 10 minutes.
2. Stir in the cinnamon, ginger, turmeric, salt, and pepper. Mix well.
3. Add in the chopped carrots, sweet potatoes, and chicken broth. Bring the mixture to a boil, then cover and let it simmer over medium-low heat until the veggies are soft and tender, about 25-30 minutes.
4. Once the vegetables are cooked, use a hand blender to puree everything until smooth and creamy. Taste and adjust seasoning with extra salt and pepper if needed.
5. Serve the soup in bowls and drizzle with heavy cream for lovely swirls.

how to serve Creamy carrot and sweet potato soup

This soup is best enjoyed warm. You can serve it in individual bowls with a swirl of heavy cream on top for added richness and presentation. It pairs wonderfully with crusty bread or croutons for a satisfying meal.

how to store Creamy carrot and sweet potato soup

To store leftover soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 4-5 days. For longer storage, consider freezing it. Pour the cooled soup into freezer-safe containers or bags, leaving some space for expansion, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

tips to make Creamy carrot and sweet potato soup

• For extra creaminess, you can add a splash of coconut milk or cream when blending the soup.
• If you prefer a chunkier texture, blend only half of the soup and leave the other half as is.
• Feel free to add other vegetables like bell peppers or celery for more flavor and nutrition.

variation

This soup can easily be adapted. You can add ingredients like apples for a touch of sweetness, or spices like nutmeg for a warm flavor. For a kick, sprinkle some chili flakes on top before serving.

FAQs

1. Can I make this soup vegetarian?
Yes! Simply use vegetable broth instead of chicken broth.

2. How can I make this soup spicier?
You can add red pepper flakes or a dash of hot sauce to give it some heat.

3. Can I use frozen sweet potatoes or carrots?
Yes, frozen vegetables work well! Just adjust the cooking time as needed to ensure they are heated through and tender.

Creamy Carrot and Sweet Potato Soup

A comforting and nutritious soup made with vibrant carrots and sweet potatoes, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Soup Base

• 1 tbsp olive oil For sautéing.
• 1 medium brown onion, peeled and chopped Adds sweetness to the soup.
• 3 medium carrots, peeled and chopped Provides color and sweetness.
• 4 cups sweet potatoes, peeled and cubed Main ingredient for creaminess.
• 6 cups chicken broth (or vegetable broth for vegetarian) Base for the soup.
• 1/4 tsp cinnamon For warmth and flavor.
• 1/8 tsp ginger Adds a bit of spice.
• 1/8 tsp turmeric For color and health benefits.
• 1 tsp salt To taste.
• 1/4 tsp pepper To taste.

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onions and cook, stirring frequently, until they are soft and translucent, about 10 minutes.
3. Stir in the cinnamon, ginger, turmeric, salt, and pepper. Mix well.
4. Add in the chopped carrots, sweet potatoes, and chicken broth. Bring the mixture to a boil.
5. Cover and let it simmer over medium-low heat until the veggies are soft and tender, about 25-30 minutes.
6. Once the vegetables are cooked, use a hand blender to puree everything until smooth and creamy.
7. Taste and adjust seasoning with extra salt and pepper if needed.
8. Serve the soup in bowls and drizzle with heavy cream for lovely swirls.

Notes

This soup is best paired with crusty bread or croutons. For extra creaminess, add a splash of coconut milk when blending. Adjust texture by blending only half for chunkiness.