This carrot sweet potato soup is pureed to create a silky texture. It’s made with humble yet wholesome ingredients. Carrots, sweet potatoes, ginger, and turmeric work together to create a subtly sweet soup with warm undertones.
This creamy soup is made with budget-friendly ingredients that’s wholesome and comforting. The natural sweetness of the carrots and sweet potatoes gives it a unique taste that’s perfect for a chilly night. It’s a taste of autumn in a simple carrot sweet potato soup.
I’m a big fan of pureed soups because they’re great for lunch, starter soups and light dinners. Serve them with a sandwich, or a side salad for a satisfying meal. If you can’t get enough of cream soups, try this mushroom soup, creamy black bean soup, and a simple cream of asparagus that’s addictively delicious.
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What’s great about this recipe
- It’s rich in nutrients including vitamin A, vitamin C, vitamin K, among others.
- This soup is an easy and tasty way to get vegetables in.
- It’s a budget-friendly way to get a wholesome meal.
Ingredients
- Oil/Fat – Butter and olive oil are used to sauté the vegetables. Substitute your favorite oil if it is suitable for sautéing.
- Produce – From the produce aisle you will need onion (use yellow or white), celery, garlic, carrots, and sweet potatoes. If you have extra, make carrot ginger soup or sweet potato soup.
- Spices – Ground turmeric, ginger powder, black pepper, add a warm layer of flavor to the soup. Salt may be needed at the end.
- Broth – I like chicken broth because it adds a layer of flavor, but vegetable broth will work as well. Try this vegetable soup that’s meatless and uses a bounty of vegetables.
- Optional garnish – Good garnish ideas include chopped parsley, or other fresh herbs, chopped nuts like walnuts, cashews, almonds, pecans, etc., pumpkin seeds, sesame seeds, crumbled bacon, croutons, crushed red pepper, chili powder
- See the recipe card for quantities and preparation.
Instructions
Heat the butter and olive oil in a large pot over medium heat. When the butter is melted add the onions and celery. Cook 3 minutes, stir often.
Next, add the garlic, ginger, turmeric, and black pepper to the pot. Cook for 1 minute, stirring frequently.
Add the carrots and sweet potatoes. Cook for 1 minute while stirring.
Now, add the broth and stir. Raise the heat to high and bring to a boil. Then, lower heat to medium-low and cover the pot.
Cook the carrot soup for 65-75 minutes or until the carrots are tender. They should be so tender that they easily mash when pressed with a fork or wooden spoon.
Stir the soup occasionally and keep it at a simmer, raise or lower the heat as needed.
Remove the pot from the heat. Give it a few minutes to stop simmering. Process the soup with an immersion blender in the pot. If you don’t have an immersion blender, use a blender (see note).
Note: Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
Taste the soup and add salt if needed. As a reference we added ¾ teaspoon to ours. Serve and garnish with parsley and chopped walnuts like we do or use your garnish of choice.
Frequently asked questions
Yes. We use chicken broth but if you want to make it meatless use a good vegetable broth.
Yes, pureed soups without dairy freeze well. Defrost it in the refrigerator overnight and reheat gently until hot throughout and at least 165°F. Stir or whisk it well until smooth.
Using salt, a slightly salty broth, and warm spices balance the sweetness while enhancing the flavors of the carrots and sweet potatoes.
Storing and reheating instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze the soup, cool it quickly and place in airtight freezer-safe containers. Leave 1-2 inches of space to allow for expansion. Freeze for 2-3 months.
Gently, reheat the soup in a covered saucepan over medium-low to low heat until heated through (at least 165°F), stir occasionally – or reheat it in the microwave.
It may be necessary to add a tablespoon or two of broth or water when reheating to loosen it a bit.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Sweet Potato Carrot Soup
Ingredients
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 1 medium Onion diced (yellow or white onion)
- 2 Celery Ribs diced
- 2 Garlic Cloves minced
- ½ teaspoon Ginger Powder
- ½ teaspoon Ground Turmeric
- ¼ teaspoon Black Pepper
- 1½ pounds Carrots peeled and cut into roughly 1 inch pieces
- 1 pound Sweet Potatoes peeled and cut into roughly 1 inch pieces
- 6 cups Chicken Broth or vegetable broth
- Salt to taste if needed at the end
- Optional Garnish Ideas: Chopped parsley or other fresh herbs, chopped nuts like walnuts, cashews, almonds, pecans, etc., pumpkin seeds, sesame seeds, crumbled bacon, croutons, crushed red pepper, chili powder
Instructions
- Heat the butter and olive oil in a large pot over medium heat when the butter is melted add the onions and celery. Cook 3 minutes, stir often.
- Next, add the garlic, ginger, turmeric, and black pepper to the pot. Cook for 1 minute, stirring frequently.
- Add the carrots and sweet potatoes. Cook 1 minute while stirring.
- Now, add the broth while stirring. Raise the heat to high and bring the liquid to a boil (will take about 5-6 minutes). Then, lower heat to medium-low and cover the pot.
- Cook the carrot soup for 65-75 minutes or until the carrots are tender. They should be so tender that they easily mash when pressed with a fork or wooden spoon.
- Stir the soup occasionally and keep it at a simmer, raise or lower the heat as needed.
- Remove the pot from the heat. Process the soup with an immersion blender in the pot. If you don’t have an immersion blender, use a blender (see notes).
- Taste the soup and add salt if needed. As a reference we added ¾ teaspoon to ours.
- Serve and garnish with parsley and chopped walnuts like we do or use your garnish of choice.
Notes
- Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
- Cut the carrots roughly the same size so they cook at the same rate. If you have thick carrots, cut them into 1 inch pieces then cut them in half.
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