Savory Sweet Potato and Carrot Soup
A creamy, comforting soup that combines sweet potatoes and carrots with aromatic spices for a wholesome and nourishing meal, perfect for fall.
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquid and Aromatics
- 4 cups vegetable broth (or chicken broth)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- Salt and black pepper, to taste
Creaminess
- ½ cup coconut milk or heavy cream For additional creaminess
Garnish
- Fresh parsley or chives For garnish
Instructions
Preparation
- Peel and chop the sweet potatoes and carrots into even pieces so they cook evenly.
Cooking
- In a large pot, heat olive oil over medium heat. Add onion and garlic and cook for 2–3 minutes until fragrant and translucent.
- Stir in sweet potatoes, carrots, cumin, smoked paprika, thyme, salt, and black pepper. Cook for another 2 minutes to let the spices bloom.
- Add vegetable or chicken broth, bring to a boil, then reduce heat and simmer for 25–30 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup directly in the pot, or carefully transfer to a blender in batches. Blend until silky smooth.
- Stir in coconut milk or heavy cream and adjust seasoning as needed. Heat for another 2–3 minutes over low heat.
- Ladle into bowls and top with fresh parsley, chives, or a drizzle of cream.
Notes
For deeper flavor, roast the sweet potatoes and carrots first at 400°F (200°C) for 25 minutes before adding to the pot. This soup keeps well for up to 4 days in the fridge or 3 months in the freezer. Reheat gently on the stove. Top with roasted chickpeas, shredded chicken, or a sprinkle of toasted seeds for extra nutrition.