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
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.