Sweet potato and carrot soup recipe is a velvety, nutrient-packed dish that brings comfort and warmth to any table. This soup combines the natural sweetness of root vegetables with a blend of aromatic spices to create a balanced and flavorful bowl.
Whether you’re looking for a healthy appetizer, a light lunch, or a satisfying dinner, this recipe is versatile and perfect for any occasion.
Plus, it’s easy to prepare, making it an excellent choice for both beginner and seasoned cooks. Let’s dive into the details and create a heartwarming bowl of this vibrant, orange-hued delight!
Are Carrots And Sweet Potatoes Healthy?
Yes, carrots and sweet potatoes are healthy. They are packed with vitamins and minerals. Carrots have beta-carotene, which helps eye health.
Sweet potatoes are rich in fiber and Vitamin A. I enjoy adding them to my meals for a nutritious boost.
Do You Need To Peel Carrots And Potatoes For Soup?
You don’t need to peel carrots and potatoes for soup, but I prefer to. Peeling gives the soup a smoother texture and a cleaner look.
If the skins are clean and you like a rustic feel, you can leave them on. I always scrub the vegetables well if I skip peeling. It’s really about your preference.
How To Make Sweet Potato And Carrot Soup Recipe?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer or Main Course
Cuisine: International
Yield: 4 servings
Equipment Needed
- Large pot or Dutch oven
- Blender or immersion blender
- Chef’s knife
- Cutting board
- Peeler
- Wooden spoon
- Ladle
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 3 large carrots, peeled and sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Optional toppings: chopped fresh parsley, roasted pumpkin seeds, a drizzle of coconut milk
Instructions
1. Prepare The Vegetables
I start by peeling and chopping the sweet potatoes and carrots into bite-sized pieces. Then, I chop the onion and mince the garlic. Having everything ready makes cooking smoother.
2. Sauté The Aromatics
I heat the olive oil in a large pot over medium heat. Once it’s warm, I add the chopped onion and garlic, sautéing them until they’re soft and fragrant, about 3-4 minutes.
3. Add The Vegetables And Spices
Next, I stir in the diced sweet potatoes, carrots, cumin, and ginger. I let them cook for about 2 minutes, which helps bring out the flavors.
4. Simmer The Soup
I pour in the vegetable broth and bring the mixture to a boil. Then, I reduce the heat to a simmer, cover the pot, and let the soup cook for about 20 minutes, or until the sweet potatoes and carrots are tender.
5. Blend The Soup
Using an immersion blender, I puree the soup until it’s smooth and creamy. If I’m using a regular blender, I work in batches and blend carefully to avoid splatters.
6. Stir In Coconut Milk
After blending, I stir in the coconut milk, taste the soup, and adjust the seasoning with salt and pepper as needed. I let it simmer for another 2 minutes.
7. Serve And Garnish
I ladle the soup into bowls and garnish it with parsley, roasted pumpkin seeds, or a drizzle of coconut milk for extra flair.
Nutrition Facts Of Sweet Potato And Carrot Soup Recipe
- Calories: 190
- Protein: 3 g
- Fat: 8 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Sugar: 10 g
- Sodium: 600 mg
What To Pair With Sweet Potato Soup?
I love pairing sweet potato soup with crusty bread or a warm baguette. A crisp green salad with a light vinaigrette works well too. Sometimes, I add roasted chickpeas for a crunchy topping.
A slice of garlic toast can make it feel extra special. For drinks, I go with a chilled white wine or herbal tea. These options complement the creamy, sweet flavors perfectly.
Note
What I love most about this sweet potato and carrot soup is its versatility. It’s cozy enough for a winter evening but light enough for a spring lunch. The combination of sweet and savory flavors always feels like a hug in a bowl.
Conclusion
This sweet potato and carrot soup is not just a bowl of comfort; it’s a delightful harmony of flavors and nutrients. Whether you’re warming up on a chilly day or looking for a vibrant and healthy meal, this recipe is sure to become a household favorite.
I love how versatile it is—you can pair it with crusty bread, a fresh salad, or enjoy it as a standalone dish. Plus, the natural sweetness of the vegetables, combined with your favorite spices, makes it perfect for everyone at the table.
Sweet Potato And Carrot Soup Recipe
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Ladle
Ingredients Â
Prepare The Vegetables
- I start by peeling and chopping the sweet potatoes and carrots into bite-sized pieces. Then I chop the onion and mince the garlic. Having everything ready makes cooking smoother.
Sauté The Aromatics
- I heat the olive oil in a large pot over medium heat. Once it’s warm I add the chopped onion and garlic, sautéing them until they’re soft and fragrant, about 3-4 minutes.
Add The Vegetables And Spices
- Next I stir in the diced sweet potatoes, carrots, cumin, and ginger. I let them cook for about 2 minutes, which helps bring out the flavors.
Simmer The Soup
- I pour in the vegetable broth and bring the mixture to a boil. Then I reduce the heat to a simmer, cover the pot, and let the soup cook for about 20 minutes, or until the sweet potatoes and carrots are tender.
Blend The Soup
- Using an immersion blender I puree the soup until it’s smooth and creamy. If I’m using a regular blender, I work in batches and blend carefully to avoid splatters.
Stir In Coconut Milk
- After blending I stir in the coconut milk, taste the soup, and adjust the seasoning with salt and pepper as needed. I let it simmer for another 2 minutes.
Serve And Garnish
- I ladle the soup into bowls and garnish it with parsley roasted pumpkin seeds, or a drizzle of coconut milk for extra flair.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.