Creamy Carrot and Sweet Potato Soup Recipe
Introduction
This creamy carrot and sweet potato soup is a comforting and flavorful dish perfect for cozy days. With warm spices and a smooth texture, it’s both nourishing and delicious, ideal as a starter or a light meal.
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
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook, stirring frequently, until soft and translucent, about 10 minutes.
- Step 2: Add the cinnamon, ginger, turmeric, salt, and pepper. Stir well, then add the carrots, sweet potatoes, and chicken broth. Bring to a boil, then cover and simmer over medium-low heat until the vegetables are tender, about 25–30 minutes.
- Step 3: Once the vegetables are soft, blend the soup using a hand blender until smooth and creamy. Adjust seasoning with extra salt and pepper if needed.
- Step 4: Serve the soup in bowls and optionally drizzle with heavy cream for beautiful swirls and added richness.
Tips & Variations
- For a vegan version, use vegetable broth and substitute the heavy cream with coconut cream or omit it altogether.
- You can add a pinch of cayenne pepper for a subtle heat.
- To enhance the flavor, roast the carrots and sweet potatoes before adding them to the soup.
- Serve with crusty bread or a sprinkle of toasted seeds for extra texture.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup gluten-free?
Yes, this soup is naturally gluten-free as long as you use a gluten-free broth.
Can I prepare this soup in advance?
Absolutely. It tastes even better the next day as the flavors develop. Just reheat it gently before serving.
PrintCreamy Carrot and Sweet Potato Soup Recipe
This creamy carrot and sweet potato soup is a comforting, flavorful blend of tender vegetables and warming spices. Cooked gently on the stovetop and blended to a silky smooth finish, it’s perfect for cozy lunches or dinners. The blend of cinnamon, ginger, and turmeric adds a subtle warmth and depth, making this soup both nutritious and delicious.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Soup Base
- 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 option)
Spices and Seasoning
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp turmeric
- 1 tsp salt (to taste)
- 1/4 tsp pepper
Garnish
- Heavy cream, for drizzling
Instructions
- Cook the onions: In a large pot, heat the olive oil over medium heat. Add the chopped onions and stir frequently until they become soft and translucent, about 10 minutes.
- Add spices and vegetables: Stir in the cinnamon, ginger, turmeric, salt, and pepper to the pot. Mix well to incorporate the spices. Then add the carrots, sweet potatoes, and chicken broth. Bring the mixture to a boil.
- Simmer the soup: Once boiling, cover the pot and reduce the heat to medium-low. Let the soup simmer gently until the vegetables are very soft and tender, about 25-30 minutes.
- Blend to creamy consistency: Using a hand blender, puree the soup in the pot until smooth and creamy. Taste and adjust seasoning with extra salt and pepper if needed.
- Serve: Ladle the soup into bowls and drizzle with heavy cream to create decorative swirls. Serve warm.
Notes
- You can substitute vegetable broth to make this soup vegetarian or vegan; omit the heavy cream or replace it with coconut cream for a vegan garnish.
- Adjust the spices according to your preference for warmth and flavor intensity.
- Make sure to blend thoroughly for a silky smooth texture.
- This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Keywords: carrot soup, sweet potato soup, creamy vegetable soup, healthy soup, warming soup, gluten free soup, stovetop soup
