Sweet Potato and Carrot Soup

This comforting soup is made by simmering sweet potatoes and carrots until tender, then blending them into a smooth, velvety puree. The natural sweetness of the root vegetables shines through, creating a warm, earthy dish with a vibrant orange hue and silky texture. It’s a simple, nourishing bowl perfect for chilly days or cozy evenings.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Healthy

Servings 4

Calories 180 kcal

Equipment

Large heavy-bottomed pot
Immersion blender or regular blender
Sharp vegetable peeler
Wooden spoon
Measuring cups and spoons

Ingredients

2 large sweet potatoes peeled and cubed
3 large carrots peeled and sliced
4 cups vegetable broth preferably homemade or low-sodium
1 tablespoon olive oil for sautéing
1 lemon lemon for juice and zest
to taste salt and black pepper adjust according to preference

Instructions

Peel the sweet potatoes and carrots using a sharp vegetable peeler. Cut the sweet potatoes into uniform cubes and slice the carrots thinly to ensure even cooking.
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onions if using (optional), and sauté until fragrant and translucent, about 5 minutes. The kitchen will fill with a sweet aroma.
Add the cubed sweet potatoes and sliced carrots to the pot. Stir well, coating them with the oil, and cook for another 5 minutes. The vegetables will start to soften slightly and smell sweet as they begin to caramelize.
Pour in the vegetable broth, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 20-25 minutes, until the vegetables are very tender and easily pierced with a fork.
Remove the pot from heat. Using an immersion blender, blend directly in the pot until the soup is completely smooth and velvety. Alternatively, transfer the mixture in batches to a blender, blending until silky, then return to the pot.
Squeeze the juice of half a lemon into the soup and add a pinch of salt and black pepper to taste. Stir well and warm the soup over low heat for another 2 minutes, allowing flavors to meld.
Taste the soup and adjust seasoning if needed. For added richness, stir in a splash of coconut milk or a dollop of yogurt if desired.
Serve the hot soup in bowls, garnished with a drizzle of olive oil, fresh herbs, or a sprinkle of pepper. Enjoy the comforting, silky texture and sweet, earthy flavors with every spoonful.

Notes

For an extra smoky flavor, roast the sweet potatoes and carrots in the oven before adding to the soup. To make it more filling, top with toasted bread or a sprinkle of seeds.

Keyword comfort food, vegan, vegetarian