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Sweet Potato And Carrot Soup Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main course or appetizer
Cuisine International
Servings 2
Calories 190 kcal

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Chef's knife
  • Cutting board
  • Peeler
  • Wooden spoon
  • Ladle

Ingredients
  

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

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.
Keyword Sweet Potato And Carrot Soup Recipe