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Creamy Carrot and Sweet Potato Soup

A comforting and nutritious soup made with vibrant carrots and sweet potatoes, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.