Carrot and sweet potato soup

This spicy carrot and sweet potato soup is really easy to make and the perfect warming soup for a chilly day.

Some more of my favourite warming soups: Sweet potato, coconut and chilli soup, Roasted Butternut Squash and Carrot Soup, or this Spiced carrot and lentil soup.

Ingredients

This sweet potato and carrot soup recipe is easy to make and budget friendly too. All you need are a few, pantry ingredient listed below. 

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Olive oil
• Yellow onion, peeled and chopped
• Celery stalks, chopped
• Sweet potatoes, peeled and cut into chunks
• Carrots, peeled and chopped
• Garlic cloves, peeled and chopped
• Spices, salt, ground black pepper, cumin, dried thyme, turmeric, ground coriander and red chilli flakes (optional)
• Vegetal broth

See recipe card for quantities.

Instructions

This easy carrot and sweet potato soup is fast to make and here is how. Follow the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.

1. Step 1: Add the oil, chopped onions and celery to a large soup pot. Sauté over medium heat and cook until the onion is soft and translucent, stirring often.

2. Step 2: Add the garlic and dried spices.

Top the soup with some crunchy seeds, fresh thyme and some red hot chilli flakes if desired.

Hint: Boil the soup until the sweet potato and carrot is fork tender before blending, for a smooth and creamy consistency. If the soup is too thick after blending, add a little more vegetable broth, water or even a splash of cream.

Substitutions and Variations

• Spicy – this fall soup has a little red chili flakes added for a little hint of heat. To make it spicier add more to taste!
• Sweet potatoes – They add a nice sweetness and lots of nutrients to this soup. Can also be replaced with either pumpkin, butternut squash or carrots.
• Carrots – Tastes great in combination with the sweet potato. Pumpkin, butternut squash or you can use only sweet potato as well. 
• Onion – normal yellow union is used in this soup, can be replaced with red onion or leek.
• Herbs – I have topped this soup with some fresh thyme, chopped parsley or cilantro also tastes great. 
• Seeds – I topped this soup with a mix of seeds. Other great topping are crunchy croutons, a drizzle of cream

Another great warming winter soup to try is this Spiced carrot and lentil soup or this Sweet potato, coconut and chilli soup.

Equipment

This creamy sweet potato and carrot soup is blended with an immersion blender. If you don’t have one, no problem. The soup can be added to a blender or food processor instead. Just be carful working with the warm soup and don’t fill the food processor or blender too high. Better to work in batches.

Storage

This spicy carrot and sweet potato soup makes a great meal prep. It keeps well in the or it also freezes well, follow the instructions below. 

• Refrigerator: First, let the carrots and sweet potato soup cool down completely, then pour into an airtight container and seal tight with the lid. The soup can be stored in the fridge for up to 5 – 6 days. 
• Freezer: The carrot sweet potato soup can also be frozen. Follow the directions for the fridge, but make sure not to fill the containers all the way to the top. When frozen, the liquid will expand, and if you fill the container too much, Therese a risk the lid could pop off in the freezer. Another alternative is to add the cooled soup into freezer friendly ziplock bags. Carefully try to press out any air from the bag and seal them really well so the soup won’t leak. Freeze the soup for 2–3 months.
• Reheat: The carrot and sweet potato soup can be reheated in 2 different way, the microwave or on the stove top. The fastest and easiest way, is using the microwave. Take one portion of the soup and add it to a microwave safe bowl. Heat on high heat for 2-3 minutes until it is piping hot and bubbling. Stir well and then let it sit for about 30 seconds before serving, this allows the heat to evenly distribute.
• If you are reheating a lot of soup, I recommend doing it on the stove. Add the soup to a large pot and heat on low heat, stirring often until the soup comes to a simmer. 

Do not save reheated leftovers.

Soup recipes

Looking for more soup recipes like this? Try these:

Bread recipes

Homemade bread tastes amazing dipped in this sweet potato and carrot soup, these are some of my favourites:

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Print

Carrot and sweet potato soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This Carrot and sweet potato soup is creamy, warming and full of spice. The perfect fall soup that is easy to make and budget friendly, also naturally vegan and gluten-free.

Servings: 6 servings

Author: Helena

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, peeled and chopped
• 2 celery stalks, chopped
• 2 (1,5 pounds, 700 g) medium sweet potatoes, peeled and cut into chunks
• 5 (1,5 pounds, 700 g) large carrots, peeled and chopped
• 4 garlic cloves, peeled
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon turmeric
• ½ teaspoon ground coriander
• ¼ teaspoon red chilli flakes (optional)
• 5-6 cups vegetal broth

Instructions

1. Add the oil, chopped onions and celery to a large soup pot. Sauté over medium heat for about 5 min until the onion is soft and translucent, stirring often.

2. Add the garlic and dried spices, stir well and sauté for a few more minutes until fragrant.

3. Stir in chopped carrots, sweet potato and the vegetal broth and bring to a boil. Turn down the heat to a simmer and cook for about 15 minutes, until the sweet potato and carrot is fork tender.

4. Turn the heat off and blend the soup until smooth with a immersion bender.  
Serve hot with a drizzle of cream and top with some fresh thyme and crunchy seeds if desired.