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+ servings
overhead shot of sweet potato carrot soup in a bowl with swirls of coconut milk and topped with kale

Sweet Potato And Carrot Soup

This sweet potato and carrot soup recipe is simple, creamy, and absolutely delicious.
Course dinner, lunch
Cuisine American
Keyword sweet potato and carrot soup, sweet potato soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 219kcal
Author Amy


  • Blender or immersion blender
  • Knife
  • Cutting board
  • Microplane
  • Garlic mincer


  • 1-2 tbs butter or olive oil/avocado oil
  • 1/2 medium onion or one small onion
  • 2-3 cloves garlic minced
  • 4-6 small to medium sweet potatoes about 4 cups of chopped sweet potatoes
  • 2 medium carrots
  • 1 tsp ginger fresh and grated
  • 2/3 cup coconut milk I like to use canned and mix the coconut cream with milk
  • 4 cup broth chicken or vegetable


  • In a large pot or dutch oven over medium-low heat, sauté onions in butter (or oil).
  • While the onion is sautéing, peel and dice the potatoes and chop the carrots; set aside.
  • When the onions become more translucent, add in the minced or chopped garlic.
  • After a minute or two, add sweet potatoes, carrots, 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 heat.
  • Using a blender or immersion blender, blend until smooth. Pour the soup back into the pot if using a regular blender.
  • Stir in coconut milk and salt to taste.
  • Top this creamy sweet potato soup recipe with your favorite toppings, and serve.


Serving: 1g | Calories: 219kcal | Carbohydrates: 32g | Protein: 11g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 236mg | Potassium: 556mg | Fiber: 5g | Sugar: 7g | Vitamin A: 23627IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 1mg