Creamy Carrot and Sweet Potato Soup Recipe

Introduction

This creamy carrot and sweet potato soup is a comforting and flavorful dish perfect for chilly days. It combines the natural sweetness of carrots and sweet potatoes with warm spices for a smooth and satisfying experience.

Ingredients

• 1 tbsp olive oil
• 1 medium brown onion (peeled and chopped)
• 3 medium carrots (peeled and chopped)
• 4 cups sweet potatoes (peeled and cubed)
• 6 cups chicken broth (or vegetable broth for a vegetarian soup)
• 1/4 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp turmeric
• 1 tsp salt (to taste)
• 1/4 tsp pepper

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook, stirring frequently, until they become soft and translucent, about 10 minutes.
2. Step 2: Stir in the cinnamon, ginger, turmeric, salt, and pepper. Add the carrots, sweet potatoes, and chicken broth. Bring the mixture to a boil, then cover and simmer over medium-low heat until the vegetables are tender, about 25-30 minutes.
3. Step 3: Use a hand blender to puree the soup until smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
4. Step 4: Serve the soup warm, drizzled with a little heavy cream for a beautiful swirl and extra richness.

Tips & Variations

• For a vegan version, use vegetable broth and substitute heavy cream with coconut milk or cashew cream for a similar richness.
• Add a pinch of cayenne pepper or smoked paprika for a subtle spicy kick.
• Sprinkle toasted pumpkin seeds or fresh herbs like parsley on top for added texture and freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well; thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this soup?

Yes, frozen carrots and sweet potatoes can be used. Adjust the cooking time slightly, cooking until the vegetables are tender before blending.

Is this soup suitable for meal prep?

Absolutely. This soup keeps well in the fridge and freezer, making it an excellent option for preparing meals ahead of time.

Creamy Carrot and Sweet Potato Soup Recipe

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★★★★★

4.5 from 144 reviews

• Author: Aiden
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A warm and comforting creamy carrot and sweet potato soup, infused with aromatic spices like cinnamon, ginger, and turmeric. This hearty soup is perfectly blended to a smooth texture and can be made with chicken or vegetable broth for versatility. Ideal for cozy meals and easy to prepare on the stovetop.

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Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp olive oil
• 1 medium brown onion, peeled and chopped
• 3 medium carrots, peeled and chopped
• 4 cups sweet potatoes, peeled and cubed
• 6 cups chicken broth (or vegetable broth for a vegetarian option)

Spices & Seasonings

• 1/4 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp turmeric
• 1 tsp salt (to taste)
• 1/4 tsp pepper

Garnish

• Heavy cream, for drizzling

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Instructions

1. Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the chopped brown onions and stir frequently until the onions become soft and translucent, about 10 minutes.
2. Add Spices and Vegetables: Stir in cinnamon, ginger, turmeric, salt, and pepper. Add the chopped carrots, cubed sweet potatoes, and chicken broth to the pot.
3. Simmer: Bring the soup to a boil, then cover and reduce heat to medium-low. Let it simmer for 25-30 minutes, or until the carrots and sweet potatoes are tender.
4. Blend Soup: Use a hand blender to puree the soup directly in the pot until smooth and creamy. Adjust seasoning by adding extra salt and pepper if desired.
5. Serve: Ladle the soup into bowls and drizzle with heavy cream to create beautiful swirls. Serve immediately and enjoy.

Notes

• For a vegetarian or vegan version, substitute chicken broth with vegetable broth and omit the heavy cream or use a dairy-free alternative.
• The spices can be adjusted according to taste; increase or decrease cinnamon and turmeric for stronger or milder flavor.
• This soup can be refrigerated for up to 3 days or frozen for up to a month.
• Use a regular blender if a hand blender is unavailable, blending in batches and being cautious with hot liquids.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: carrot soup, sweet potato soup, creamy soup, healthy soup, dinner soup, autumn recipe