Sweet Potato and Carrot Soup

Carrot and sweet potato soup will warm your soul this winter.

sweet potato carrot soup

An easy soup to whip up on a cold fall/winter day, which is my favorite time of year. I am a fall baby so I love the cool crisp air and being home all cozy with a warm bowl of soup.

Ingredients you’ll need for the sweet potato and carrot soup:

  • Sweet potato
  • Carrots
  • Yellow onion
  • Vegetable broth or chicken
  • Crushed garlic cloves
  • Ground cumin
  • Salt and pepper to taste
  • Pumpkin seeds, coconut flakes, and coconut milk to garnish (optional)

Quick tip. Sweet potatoes are not yams. Yams are mostly found in Africa, Asia, and Latin America, so when you’re shopping for “yams” your most likely buying sweet potatoes. If your grocery store labels them as yams its most likely because they wanted to differentiate “soft” sweet potatoes from the firm ones. The “soft” ones have copper skin and the inside is a deep orange, these are the ones you use to make sweet potato pie and classic Thanksgiving dishes.

How to make this delicious soup:

  • Add a tablespoon of cooking oil to a large pot. Cook the onion and garlic for about 4 to 5 minutes. Stirring frequently until soft
  • Add the broth, sweet potatoes, carrots, cumin, and some salt (not too much). Bring to a boil until vegetables are fork-tender. About 25 minutes
  • Let soup cool down a bit then pour into a blender or use a stick blender. You may have to do this step in batches depending on how much your blender can hold.
  • Season with salt and pepper if necessary. Top with pumpkin seeds and coconut milk if desired

This soup can also be frozen up to 3 months! Great for meal prepping when you have a busy life.

Sweet Potato and Carrot Soup

Course: Soup
Cuisine: American
Keyword: comfort food, Fall, freezer friendly, make ahead, meal prep, thanksgiving, winter

Equipment

  • Blender or Stick blender

Ingredients

  • 3 Sweet potatoes peeled, chopped
  • ½ large yellow onion diced
  • 2-3 large carrots peeled, chopped
  • 3 cups vegetable broth
  • 3 garlic cloves crushed
  • Salt and pepper to taste
  • 1 teaspoon ground cumin

Instructions

  • Add a tablespoon of cooking oil to a large pot. Cook the onion and garlic for about 4 to 5 minutes. Stirring frequently until soft
  • Add the broth, sweet potatoes, carrots, cumin, and some salt (not too much). Bring to a boil until vegetables are fork-tender. About 25 minutes
  • Let soup cool down a bit then pour into a blender or use a stick blender. You may have to do this step in batches depending on how much your blender can hold.
  • Season with salt and pepper if necessary. Top with pumpkin seeds and coconut milk if desired

Pin the recipe for later so you don’t forget!



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