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

Cook Time 20

Servings

Calories 219kcal

Author Amy

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.
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.

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.
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.