Introducing a flavorful and nourishing soup perfect for any season - Carrot and Sweet Potato Soup. This soup is packed with wholesome ingredients like carrots, sweet potatoes, and apples, which provide a sweet and savory taste with a hint of spice. The warm and comforting aroma of ginger, garlic, and curry powder makes it a delightful addition to your menu. This recipe is easy to follow and requires no fancy cooking skills or equipment. So, let's start and make a delicious and healthy soup that will satisfy and nourish you!
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What is Carrot and sweet potato soup?
Carrot and sweet potato soup is a warm and comforting soup made with carrots, sweet potatoes, and other flavorful ingredients. It is a nutritious and delicious way to enjoy a variety of vegetables in one dish. The soup is typically seasoned with aromatic spices like ginger, garlic, and curry powder, which add depth and flavor to the dish. Apples are also often added to provide a hint of sweetness that complements the savory flavors of the vegetables. Carrot and sweet potato soup is a tasty and healthy, and filling meal that can be enjoyed any time of the year.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Oil: Used for sautéing the vegetables and adding flavor to the soup.
- Onion: Provides a sweet and savory flavor to the soup and helps to build the base of the soup.
- Red bell pepper: Adds a sweet and slightly tangy flavor to the soup and provides a nice crunch.
- Ginger: Gives a subtle, warm spiciness to the soup and helps to aid digestion.
- Garlic: Adds a pungent, slightly sweet flavor to the soup and helps build the base.
- Carrots: Provide a sweet and earthy flavor to the soup, and add texture and body.
- Chicken bouillon: Adds depth of flavor to the soup and acts as a base for the soup.
- Black pepper: Adds a subtle heat and earthiness to the soup and helps to balance the flavors.
- Sweet potato: Provides a sweet and slightly nutty flavor to the soup and helps to thicken the soup.
- Water: Helps to thin out the soup and create the desired consistency.
- Apples: Add a sweet and tart flavor to the soup and help to balance the earthy flavors of the vegetables.
- Salt and pepper: Adjust the seasoning of the soup to taste.
- Cream (optional): Adds richness and creaminess to the soup and helps balance the flavors.
Tools you'll need
How to Make Carrot and Sweet Potato Soup
Note: The full instructions are provided in the recipe card below.
Heat the oil in a large soup pot over medium-high heat. Add the onions, bell pepper, and carrots and cook, stirring, until the vegetables soften, about 10 minutes. Add the chicken bouillon, cayenne, black pepper, garlic, and ginger, and cook for 1 minute more. Stir in the sweet potato, add the water, and boil. Reduce the heat to medium-low, cover, and simmer until the sweet potatoes are tender about 25 to 30 minutes. Add the apples. Using a stick blender, puree the soup until smooth and creamy (alternatively, let the soup cool slightly, then puree in 2 batches in the blender.
Be sure to leave the hole in the lid open, and cover with a clean kitchen towel, to allow the steam to escape.) Taste and adjust salt and pepper, if needed. Ladle the carrot and sweet potato soup into bowls and serve with a swirl of cream if desired.
Substitutions
- Oil: You can use any neutral oil you have on hand, such as vegetable or canola oil.
- Onion: Shallots or leeks can be used instead of onions for a slightly different flavor.
- Red bell pepper: You can use any color of bell pepper or omit it altogether.
- Ginger: Ground ginger can be used instead of fresh ginger, but use about half as much as called for in the recipe.
- Garlic: You can use garlic powder instead of fresh garlic, but use about half as much as called for in the recipe.
- Carrots: Root vegetables, such as parsnips, turnips, or rutabagas, can be used instead of carrots for a different flavor.
- Chicken bouillon: Vegetable broth or stock can be used instead of chicken bouillon for a vegetarian or vegan option.
- Sweet potato: Butternut squash or pumpkin can be used instead of sweet potato for a different flavor.
- Apples: Pear or quince can be used instead of apples for a slightly different flavor.
- Cream: You can omit the cream altogether for a lighter option or use coconut milk for a dairy-free option.
Variations
- Spicy Carrot and Sweet Potato Soup: Add a pinch of cayenne pepper or red pepper flakes to the soup for a spicy kick.
- Curried Carrot and Sweet Potato Soup: Add 1-2 tablespoons of curry powder to the soup for a warm and spicy flavor.
- Coconut Carrot and Sweet Potato Soup: Substitute coconut milk for the cream and add 1-2 tablespoons of grated coconut to the soup for a tropical twist.
- Carrot and Sweet Potato Soup with Lentils: Add 1 cup of cooked lentils to the soup for extra protein and texture.
- Carrot and Sweet Potato Soup with Cumin: Add 1-2 teaspoons of ground cumin to the soup for a warm and earthy flavor.
- Carrot and Sweet Potato Soup with Thyme: Add 1-2 teaspoons of dried thyme to the soup for a fragrant and herbaceous flavor.
- Carrot and Sweet Potato Soup with Turmeric: Add 1-2 teaspoons of ground turmeric to the soup for a warm, earthy flavor and a vibrant golden color.
- Carrot and Sweet Potato Soup with Sage: Add 1-2 teaspoons of dried sage to the soup for a savory and herbaceous flavor.
How to Serve
To serve Carrot and Sweet Potato Soup, ladle it into bowls and garnish with a swirl of cream (optional). You can also sprinkle chopped fresh herbs, such as parsley or chives, on top for an extra pop of color and flavor. Serve the soup with crusty bread, crackers, or a salad on the side for a complete meal.
How to Store & Re-Heat
To store: Leftover Carrot and Sweet Potato Soup, let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months.
To reheat: You can use a microwave or a stovetop. If using a microwave, transfer the soup to a microwave-safe bowl, cover it with a microwave-safe lid or a damp paper towel, and heat on high for 1-2 minutes, stirring occasionally, until heated.
If using a stovetop, transfer the soup to a saucepan and heat over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if the soup seems too thick. Taste and adjust seasoning, and serve hot with your desired garnishes. Make sure only to reheat the portion you intend to eat, and do not reheat the soup more than once.
Make-Ahead
Carrot and Sweet Potato Soup is a great make-ahead dish that can save you time and effort during a busy week. To make it ahead of time, follow the recipe, then let the soup cool to room temperature. Once cooled, transfer the soup to an airtight container and refrigerate for 3-4 days or freeze for up to 3 months. When you're ready to serve the soup, reheat it on the stovetop or in the microwave, following the instructions for reheating mentioned earlier.
You can divide the soup into portions and store them in single-serve containers for an easy and convenient lunch or dinner. By making Carrot and Sweet Potato Soup ahead of time, you'll have a delicious and nutritious meal ready whenever needed.
Tips for Making The Best Carrot and sweet potato soup
- Use fresh and high-quality ingredients: Choose fresh and ripe vegetables, such as carrots, sweet potatoes, and bell peppers, to ensure maximum flavor and nutrients. Use good quality chicken bouillon and spices to enhance the taste of the soup.
- Don't overcook the vegetables: Overcooking them can make them mushy and affect the soup's texture. Cook them just enough until they are soft and tender.
- Use an immersion blender or a regular blender: For a smooth and creamy texture, blend the soup with an immersion or regular blender. Make sure the soup has cooled down before blending, and blend it in batches if using a regular blender.
- Adjust the seasoning: Taste the soup and adjust the seasoning to your liking. Add more salt, pepper, cayenne, or honey, depending on your preference.
- Garnish with scallions: Chopped scallions add a fresh and bright flavor to the soup. Sprinkle them on top of the soup before serving.
- Serve the soup hot: Carrot and Sweet Potato Soup tastes best. You can reheat the soup before serving if it has cooled down.
FAQ
Can I use vegetable broth instead of chicken bouillon?
You can substitute vegetable broth for the chicken bouillon if you prefer a vegetarian or vegan option.
Can I make this soup in a slow cooker?
You can make this soup in a slow cooker by adding all the ingredients except the cream into the slow cooker and cooking on low for 6-8 hours or high for 3-4 hours. Puree the soup using a stick blender or transfer it to a blender, then stir in the cream.
Can I use a different type of potato?
You can substitute sweet potatoes with butternut squash, pumpkin, or regular potatoes for a different flavor.
Can I add meat or other protein to this soup?
You can add cooked chicken, turkey, or ham to the soup. You can also add lentils, beans, or chickpeas for a vegetarian option.
How can I make this soup spicier?
Add a pinch of cayenne or red pepper flakes to make the soup spicier.
Notes:
Add a swirl of cream that floats on top of the carrot and sweet potato soup: whip a few tablespoons of cream with a whisk until slightly thickened, then drizzle the cream over the carrot and sweet potato soup.
Related Recipes:
- Indian Spiced Red Lentil Soup
- Perfect Pumpkin Soup
- Easy Homemade Tomato Soup
- Spicy Curried Cauliflower soup
- Lentil soup
Recipe
Easy Carrot and Sweet Potato Soup
Ingredients
- 4 tablespoons olive oil
- 2 medium yellow onions , chopped
- 1 orange bell pepper , seeded and diced
- One 1-inch piece of ginger root , sliced
- 4 garlic , peeled and smashed
- 1 pound carrots , peeled and cut into 1-inch pieces
- 1-½ pounds (about 2 small) sweet potatoes, peeled and cut into 1-inch pieces
- 8 cups hot water
- 2 tablespoons knorr granulated chicken flavor bouillon
- 1½ teaspoons Curry powder , to taste
- 1 Honey crisp apple or Granny Smith apples , peeled, seeded, and chopped
- ½ teaspoon ground black pepper
- 3 green scallions , chopped
Instructions
- Heat the oil in a large soup pot over medium-high heat. Add the onions, bell pepper, ginger, garlic, and carrots and cook, stirring, until the vegetables soften, about 10 minutes. Add the chicken bouillon and black pepper.
- Stir in the sweet potato and water, and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 25 to 30 minutes. Add the apples.
- Using a stick blender, puree the soup until smooth and creamy (alternatively, let the soup cool slightly, then puree in 2 batches in the blender. Be sure to leave the hole in the lid open, and cover with a clean kitchen towel, to allow the steam to escape.)
- Taste and adjust salt and pepper, if needed. Ladle the carrot and sweet potato soup into bowls and serve with a swirl of cream if desired.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.