Description
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
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