Cold days can get you down, but this creamy carrot and sweet potato soup can perk you back up. It’s smooth, warm, and vibrant — and its bright orange color can definitely dispel the blues!
Carrots and potatoes have been constant companions in many dishes since their natural sweetness complements each other. For this soup, using sweet potatoes brings that natural sweetness up a notch. This makes it the perfect time to add in some spices like cumin seeds, fennel seeds, caraway seeds, and coriander seeds to temper the taste. Depending on how sweet or savory you want your soup to be, you can choose to either hold back on the seasoning or sprinkle a bit more.
Making soup is always tricky since you don’t want the bottom to burn or stick to the pan. To keep this from happening, you’ll need to stir the soup occasionally while it cooks. You also have to watch out for the vegetables turning brown. That’s usually a sign that you need to add more water or else the soup will be too thick, making it easy to burn. Be patient and make sure the heat is set to low.
If you’re feeling a little indulgent, you can add in some apple cider. This will thin the soup while adding a bit of sweetness to the mix.
This creamy carrot and sweet potato soup takes about an hour to complete, so there’s no need to hurry. Soup is typically served as a side, so you’ll have enough time to cook your main dish while bringing this savory soup to a nice simmer.Print
Creamy Carrot & Sweet Potato Soup
This Carrot & Sweet Potato Soup is the perfect lunch partner on a cold day. Smooth and warm, you can adjust the seasonings to make this soup a little sweeter or make it savory.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Soups
- 2 cups peeled, diced sweet potatoes
- 3 cups diced carrots
- 2 cups diced onions
- 2 tablespoons olive oil
- 1 tablespoon each, ground to a fine powder in a spice grinder or small food processor, of:
- Cumin seeds
- Fennel seeds
- Caraway seeds
- Coriander seeds
- 2 teaspoons salt
- Black pepper to taste
- 6 cups of water
- Combine vegetables, oil, and seasonings in a heavy 4-quart saucepan over medium heat. Cook for about 8 minutes.
- Lower the heat, cover, and cook for an additional 5 to 10 minutes, stirring occasionally. Do not let the vegetables brown.
- Add 6 cups of water and bring the pot to a boil.
- Lower the heat and simmer until the vegetables are soft, about 20 minutes.
- Puree the soup, adding additional water if needed. You can also thin the soup with apple cider, which will add a little sweetness.
- Season with salt and pepper to taste.
Potatoes and sweet potatoes have been around for thousands of years, and they’re a main staple in many cultures. Both of these root vegetables are easy to grow at home. With our How to Grow Potatoes Gardening Guide, you’ll learn all you need to know about growing and enjoying these fabulous root vegetables.
Have you tried this recipe? It’s a delicious addition to your lunch or dinner—please tell us how it turned out for you.