Introduction:

This Creamy Sweet Potato and Carrot Soup is a velvety, nutrient-packed bowl of warmth. The natural sweetness of sweet potatoes and carrots pairs beautifully with aromatic spices like ginger and cumin, creating a comforting and flavorful dish. Whether you’re looking for a cozy fall meal or a nourishing, plant-based dinner, this soup is both satisfying and simple to make. A touch of coconut milk adds a rich creaminess, making every spoonful indulgent yet wholesome. Serve it with fresh cilantro for a bright, fresh finish.

Ingredients:

2 large sweet potatoes, peeled and diced
3 large carrots, peeled and chopped

1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth

1 teaspoon ground ginger
1 teaspoon ground cumin
Salt and pepper to taste

2 tablespoons olive oil
1/2 cup coconut milk (optional)
Fresh cilantro for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion becomes translucent.
Add the diced sweet potatoes and chopped carrots, stirring to combine. Cook for 5 minutes to allow the vegetables to soften slightly.
Pour in the vegetable broth, then add the ground ginger, ground cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.

Using an immersion blender, blend the soup until smooth and creamy. For a chunkier texture, blend only half of the soup.
Stir in the coconut milk for extra creaminess, if desired. Adjust seasoning as needed.
Serve hot, garnished with fresh cilantro.

Variations

Spiced Kick – For a bolder flavor, add a pinch of cayenne pepper or red pepper flakes. This will enhance the warmth of the soup without overpowering its natural sweetness.
Protein Boost – Stir in a can of drained and rinsed chickpeas before blending for extra protein and a heartier texture. This makes the soup more filling and nutritious.
Herb Infusion – Try adding fresh thyme or rosemary while simmering the soup. These herbs will infuse the broth with a fragrant depth, making each spoonful even more aromatic.

Cooking Notes

For a thicker soup, reduce the vegetable broth slightly.
If you don’t have an immersion blender, let the soup cool slightly and blend it in batches using a regular blender.
Add a pinch of cayenne pepper for a mild kick.

Swap coconut milk for heavy cream or omit it altogether for a lighter version.
Pair with crusty bread or a side salad for a complete meal.

Serving Suggestions

With Crusty Bread – Serve alongside a warm loaf of crusty bread or a baguette for dipping. The crunchy texture pairs beautifully with the creamy soup.

Garnish for Extra Flavor – Top with a swirl of coconut cream, toasted pumpkin seeds, or a sprinkle of smoked paprika to add contrast and a bit of extra flair.
Pair with a Salad – Balance the richness of the soup with a crisp, refreshing side salad—think arugula, feta, and walnuts drizzled with balsamic vinaigrette.

Tips

Pre-Roast the Vegetables – For an even deeper, caramelized flavor, roast the sweet potatoes and carrots in the oven at 400°F (200°C) for 20 minutes before adding them to the soup. This enhances their natural sweetness.

Make It Creamier – If you prefer a richer texture, replace half of the vegetable broth with full-fat coconut milk or cashew cream. This will make the soup extra silky.
Batch Cooking and Storage – This soup stores well! Keep it in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 3 months. Simply reheat and enjoy whenever you need a quick, comforting meal.

Prep Time

Prep Time: 10 minutes

Cook Time: 30 minutes
Total Time: 40 minutes

Nutritional Information (Per Serving)

Calories: 210 kcal

Protein: 3g
Sodium: 480mg (varies by broth)

Frequently Asked Questions

Can I make this soup ahead of time?
Yes! This soup stores well in the fridge for up to 4 days. Just reheat it on the stovetop over low heat or in the microwave before serving.
Can I freeze this soup?
Absolutely! Let the soup cool completely before transferring it to an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently before serving.

Can I make this soup without coconut milk?
Yes! The coconut milk adds creaminess, but you can substitute it with heavy cream, cashew cream, or simply leave it out for a lighter version.
What can I serve with this soup?
This soup pairs well with crusty bread, a fresh green salad, or even a grilled cheese sandwich for a comforting meal.

Conclusion

This Creamy Sweet Potato and Carrot Delight is a wholesome, flavorful soup that’s easy to make and perfect for any season. With its velvety texture and warming spices, it’s a great way to enjoy a nourishing meal in under an hour. Whether you customize it with extra spices, pair it with your favorite bread, or enjoy it as a make-ahead meal, this soup is sure to become a household favorite!

Sweet Potato and Carrot Soup

Author: Avery

Total Time: 40 minutes
Yield: 4 servings 1x

Print Recipe

Description

Ingredients

Scale

2 large sweet potatoes, peeled and diced
3 large carrots, peeled and chopped
1 onion, chopped

2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground ginger

1 teaspoon ground cumin
Salt and pepper to taste
2 tablespoons olive oil

1/2 cup coconut milk (optional)
Fresh cilantro for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion becomes translucent.

Add the diced sweet potatoes and chopped carrots, stirring to combine. Cook for 5 minutes to allow the vegetables to soften slightly.
Pour in the vegetable broth, then add the ground ginger, ground cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.
Using an immersion blender, blend the soup until smooth and creamy. For a chunkier texture, blend only half of the soup.

Stir in the coconut milk for extra creaminess, if desired. Adjust seasoning as needed.
Serve hot, garnished with fresh cilantro.

Notes

For a thicker soup, reduce the vegetable broth slightly.

If you don’t have an immersion blender, let the soup cool slightly and blend it in batches using a regular blender.
Add a pinch of cayenne pepper for a mild kick.
Swap coconut milk for heavy cream or omit it altogether for a lighter version.

Pair with crusty bread or a side salad for a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes

Category: Soup
Method: Stovetop
Cuisine: Vegetarian, Healthy, Comfort Food

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 8g

Sodium: 400mg (varies with broth)
Fat: 9g
Saturated Fat: 3g

Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g

Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: sweet potato soup, carrot soup, creamy soup, vegan soup, healthy soup, fall soup, easy soup, stovetop soup, dairy-free soup, gluten-free soup