Easy Sweet Potato And Carrot Soup

This sweet potato and carrot soup recipe is simple, creamy, and absolutely delicious. Perfect for a cold day or an easy, healthy weeknight meal, all you need is a handful of simple ingredients and a little time to make this delicious soup recipe.

It all started when we went to our local natural grocery store, where they were handing out free samples of some type of weird puréed soups made from not-your-typical ingredients.

They offered some sweet potato soup to us, and my kids inhaled it. Luckily for me, I looked at the ingredients first, and since it was made with cashews to make it creamy, I didn’t try it (tree nut allergy!) and I avoided an allergic reaction.

The kids both loved it, though, and my daughter asked me to make some at home.

I knew sweet potato soup wouldn’t be hard to make at home and started thinking about a handful of ingredients I could put in the soup that would be delicious.

And that’s where this easy healthy recipe was created. I joke that this is my husband’s worst nightmare of foods: he hates sweet potatoes and doesn’t like soup. Ha!

So, lucky for him, this was a meal the kids and I enjoyed a few times for lunch to spare him from something so tasty.

Sweet potatoes, carrots, onions, garlic, fresh ginger, and broth are simmered together and pureed, then this recipe gets a healthy swirl of coconut cream to make an irresistibly delicious, creamy soup.

Tips For Making Sweet Potato And Carrot Soup

• This can easily be made vegetarian by using vegetable broth instead of chicken broth. Make it vegan by using veggie broth and replacing the butter with olive oil (or your choice of oil).
• Make this recipe soup-er fast (see what I did there?) by using pre-diced sweet potatoes. I’m sure it would also be delicious using butternut squash in place of sweet potatoes.
• I make this frugal and healthy by using homemade chicken stock.
• This recipe will keep well in the fridge for 3-4 days. It tends to thicken with refrigeration and will thin out a bit when heated. Add a little bit of broth or coconut milk to thin more if desired.
• How much salt you add will be determined by the type of broth you’ve used. My homemade broth doesn’t have much salt in it, so I use a bit more… and also because I love salty soups. Feel free to cut back on the salt to suit your taste.

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Tools you may need:

• Pot or dutch oven
• Cutting board
• Garlic press
• Blender or immersion blender
• Vegetable peeler
• Microplane

Ingredients:

Sweet potatoes: Peeled and diced. These bad boys are chock-full of nutrients like fiber, vitamin A, vitamin C, magnesium, B vitamins, and antioxidants. They have been shown to help lower blood pressure, reduce the risk of certain types of cancers, and more. (source)

Onions and garlic: Onions are sautéed with butter (or oil) to bring out their sweetness.

Carrots: The perfect complimentary vegetable to sweet potatoes, this yummy root vegetable is so good for you. I don’t bother to peel them; just chop them up and throw them in. They are also one of my favorite veggies because they are so cheap and tasty. Besides using them in this soup, you can make some carrot fries, add them to chicken salad, or bake them to make some roasted root vegetables.

Broth: I use homemade chicken broth because it is healthy and inexpensive. You can also use a vegetable stock.

Coconut milk: I like to use a can of coconut milk and a mix of coconut cream and milk to make it the perfect amount of creamy, without being too rich.

Ginger: This fragrant spice complements the sweet potatoes and carrots so well, giving it just enough flavor. It’s not too strong but really enhances the flavors in the soup. Ginger is also a great anti-inflammatory, it can help aid in digestion, and it is full of antioxidants. (source).

How To Make Sweet Potato and Carrot Soup

In a large soup pot or Dutch oven over low-medium heat, sauté the onion in butter (or oil).

While the onion is sautéing, peel and dice the potatoes and chop the carrots; set aside.

I don’t bother peeling carrots; just wash them thoroughly and chop them up. 

When the onions become more translucent, add in the minced or chopped garlic cloves.

This helps ensure the garlic doesn’t burn.

After a minute or two, add sweet potatoes and carrots.

Add in broth and ginger, bring to a simmer, and simmer for about 10-20 minutes until the sweet potatoes and carrots are nice and soft. Turn off the heat.

Using a large blender or handheld blender, blend until smooth. Pour the soup back into the large pot if using a regular blender.

If using a regular blender, I like to try to only fill it up halfway or so, and then I cover the lid with a towel to make sure the hot soup doesn’t splash up and burn my hand. 

Stir in coconut milk and salt to taste.

Top this creamy sweet potato soup recipe with your favorite toppings, then serve.

Storage:

This recipe will keep well in the fridge for 3-4 days. It tends to thicken with refrigeration and will thin out a bit when heated. Add a little bit of broth or coconut milk to thin more if desired.

Best Toppings To Add To Sweet Potato Soup

• Sprinkle of cinnamon
• A dollop of sour cream
• Handful of spinach or kale
• Crispy bacon
• Pecans, walnuts, pistachios, or pumpkin seeds
• Craisins
• Candied ginger
• Red pepper flakes
• Handful of fresh herbs
• Serve with some sourdough skillet bread or homemade spelt rolls

FAQ:

Find more delicious  and healthy recipes:

• Easy Tomato Soup
• Classic Minestrone Soup Recipe With Bacon
• Mashed Butternut Squash Recipe
• Healthy Potato Leek Soup Recipe- With Vegan Option
• Chicken Lentil Soup: Easy Weeknight Soup

If you try this recipe and love it, I would love if you could come back, comment on the post, and give it a star rating! Please and thank you.