This Sweet Potato And Carrot Soup is creamy, satisfying, and ready in under 30 minutes on the stovetop. It's naturally vegetarian and vegan-friendly, so get ready and grab your spoons!
The evenings in Pennsylvania are already becoming chilly, and I've been waiting for just this kind of weather to pull out my sweet potato-based recipes.
Over the years, I've tried many variations (like my spicy roasted sweet potatoes), and every single version tastes wonderful in its own way.
This plant-based, comforting sweet potato and carrot soup recipe turned out to be the best, thanks to the ground ginger and cumin for infusing the warmth.
Above all, this soup is mess-free. Why? We use just one pan to sauté, cook, and blend the veggies, which means we end up with hardly any dishes to clean up(like most of these spicy soup recipes).
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Why You'll Love This Recipe
⭐️A light, yet satisfying soup.
⭐️A meal-prep-friendly recipe. This soup stores well in the refrigerator and freezes beautifully.
⭐️One pan soup made in 40 minutes
Ingredients
- Olive Oil: You need just a spoonful. You can also substitute butter for a rich, creamy finish.
- Onion: I used red onion, but yellow or white onions work just as well.
- Sweet Potatoes: I used red-skinned sweet potatoes; any variety works just fine.
- Broth: I went with vegetable broth. If you prefer, you can swap in chicken broth or beef broth(I've tried it with chicken before, and it tasted delicious)
- Ginger: I used ground ginger to bring in that warm, cozy flavor. Feel free to substitute with freshly grated ginger(sauté it along with the garlic for the rich flavors).
- Coconut Milk: I love using coconut milk here for creaminess and a slight nutty taste. Feel free to swap with whole milk, heavy cream, or half-and-half, depending on how creamy you like your soup.
- Herbs: I finished mine with fresh parsley, but parsley, thyme, or even sage would be lovely alternatives.
How To Make Sweet Potato And Carrot Soup
- Step 1: Roughly chop the sweet potato, carrot, and onion. Mince the garlic and keep it ready.
- Step 2: Heat olive oil in a large pot. Cook chopped onion until soft, then add garlic and sauté for 1 minute.
- Step 3: Add carrots and sweet potato. Pour in broth, bring to a boil.
- Step 4: Then simmer for 20 minutes or until tender.
- Step 5: Blend soup with an immersion blender (or in batches) until smooth and creamy.
- Step 6: Stir in ground ginger, cumin, salt, pepper, and coconut milk. Simmer briefly, then serve garnished with parsley.
♨️How To Adjust The Heat Level
- This sweet potato and carrot soup has a gentle warmth that mainly comes from ground ginger and ground black pepper. It's cozy and warming, but definitely not spicy.
- If you like to play it safe, start with just a little ginger and pepper, then taste and adjust as you go.
- For a spicy version, try adding crushed red pepper. This may seem simple, but it adds up to a noticeable heat. If you toss them in while cooking, the heat becomes intense. If you sprinkle them in at the end, the heat is sharper but fades faster as you eat.
- For those who enjoy real spice, add a chopped chili pepper(like jalapeno) while cooking.
The Leftovers
- You can use the leftover sweet potato and carrot soup as a pasta sauce-it works beautifully!
- Store the soup in the refrigerator for up to three days or in the freezer for about two months.
- When you're ready to reheat, warm it gently on the stovetop or in the microwave. Just add a splash of water or coconut milk to bring back the creaminess and fresh flavor.
FAQ
If your soup feels too thin, you can let it simmer on the stovetop a little longer until it reduces and thickens naturally. Another quick option is to mix a teaspoon of cornstarch with a little water, stir it into the soup, and bring it to a gentle boil until it reaches the consistency you like.
No worries, stir in broth, water, or coconut milk until you reach your desired consistency.
Yes! You can easily double or triple this sweet potato and carrot soup recipe. Once cooked and blended, divide the soup into portions and freeze. When you're ready to eat, thaw overnight in the refrigerator or use your microwave's defrost setting.
If cilantro isn't your favorite, you can swap it with herbs like rosemary, thyme, parsley, or even sage. Each of these herbs will give the soup a slightly different flavor, but all are delicious in their own way.
📖 Recipe
Sweet Potato And Carrot Soup
Ingredients
- 2 tablespoon olive oil (or butter)
- 1 onion chopped(medium size)
- 2 cloves garlic minced
- 1 lb carrots peeled and chopped
- 1 sweet potato peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- ¼ teaspoon Salt to taste
- ½ teaspoon ground black pepper
- ½ cup coconut milk (or heavy cream /other plant based milk)
- 1 teaspoon parsley (or other fresh herbs)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and cook until softened, about 5 minutes. Stir in garlic and saute for another minute.
- Stir in roughly chopped sweet potato and carrots.
- Pour in broth, bring to a boil, then reduce to a simmer. Cook for about 20 minutes or until carrots and sweet potato are very tender.
- Then, use an immersion blender directly in the pot, or carefully transfer the mixture in batches to a blender and blend until it reaches a silky smooth consistency.
- Stir in ground ginger, cumin, salt, ground black pepper, and coconut milk(or heavy cream).
- Cook on low heat for a few minutes, then transfer to serving bowls.
- Garnish with a drizzle of coconut milk or olive oil and sprinkle with freshly minced herbs.
Notes
- You can substitute ground ginger with freshly grated ginger, and add it along with minced garlic while sauteing.
- Adjust the spice level by adjusting the amount of ground ginger and pepper in this recipe. You can also turn it up by adding crushed red pepper or a chopped chili pepper.
- Store the leftover sweet potato and carrot soup in the refrigerator for 3 days or freeze it for up to 2 months.
- When reheating, add a splash of broth or water to bring back that smooth, creamy texture.
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