Sweet Potato and Carrot Soup
This Sweet Potato and Carrot Soup is a cozy fall soup recipe made with sweet potatoes, carrots, celery, warm spices, and a touch of brown sugar for the perfect balance of sweet and savory flavors.
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It’s a creamy, comforting one-pot soup recipe that is great to make during fall and winter months when sweet potatoes are in season, and it makes a lovely starter for Thanksgiving or Christmas meals too.
You can pair it with crusty bread (or this pull-apart bread), grilled cheese sandwiches, or a fresh garden salad.
How to Make Sweet Potato and Carrot Soup
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Heat the olive oil and minced garlic in a large pot over medium heat.
2. Cook for a couple of minutes until the garlic becomes lightly browned.
3. Add the chopped carrots, celery, and onion. Stir and cook for about 10 minutes, or until the vegetables begin to soften.
4. Mix in the paprika, red pepper flakes, and ginger.
5. Add the chopped sweet potatoes and vegetable broth.
6. Bring the soup to a boil over medium-high heat, then reduce to low and simmer with the lid on for 15–20 minutes.
7. Once the sweet potatoes are soft and falling apart with a fork, blend the soup until smooth using an emulsifier or blender.
8. Return the soup to the pot if needed, then stir in the cinnamon, brown sugar, and pepper to taste.
Serve & Enjoy!
Important Recipe Notes
- Cut the sweet potatoes and vegetables into similar-sized pieces so they cook evenly.
- If you like a spicier soup, add extra red pepper flakes to taste.
- For a creamier texture, stir in a splash of heavy cream or coconut milk after blending.
- You can easily make this soup vegan by using vegetable broth and skipping the heavy cream garnish.
- If using a blender, let the soup cool slightly before blending to avoid steam buildup.
- Taste the soup after blending and adjust the salt, pepper, cinnamon, or brown sugar as needed.
- This soup thickens as it cools, so add a little extra broth when reheating leftovers if needed.
- Top with roasted cashews, croutons, or pumpkin seeds for extra texture and crunch.
- Sweet potato soup freezes very well, making it great for meal prep or busy weeknights.
- Store leftovers in a tightly sealed container in the refrigerator for up to 4 days or freeze for up to 3 months.
Sweet Potato and Carrot Soup
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves minced
- 3 carrots chopped
- 1 celery stick chopped
- 1 yellow onion chopped
- ¼ tsp paprika
- ½ tsp red pepper flakes
- ½ tbsp ginger
- 2 sweet potatoes chopped
- Vegetable broth
- 1 tsp cinnamon
- ¼ cup brown sugar
- Pepper to taste
Instructions
- Heat the olive oil and minced garlic in a large pot over medium heat.
- Cook for a couple of minutes until the garlic becomes lightly browned.
- Add the chopped carrots, celery, and onion. Stir and cook for about 10 minutes, or until the vegetables begin to soften.
- Mix in the paprika, red pepper flakes, and ginger.
- Add the chopped sweet potatoes and vegetable broth.
- Bring the soup to a boil over medium-high heat, then reduce to low and simmer with the lid on for 15–20 minutes.
- Once the sweet potatoes are soft and falling apart with a fork, blend the soup until smooth using an emulsifier or blender.
- Return the soup to the pot if needed, then stir in the cinnamon, brown sugar, and pepper to taste.
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