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Sweet Potato and Carrot Soup

This vibrant orange soup combines sweet potatoes and carrots simmered until tender, then blended into a smooth, velvety puree. Fragrant with ginger and spices, it offers a comforting, earthy flavor with a rich, silky texture and warm appearance. Perfect for chilly evenings, it’s a simple yet nourishing dish that feels like a warm hug in a bowl.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 large sweet potatoes firm and unblemished
  • 3 medium carrots fresh, bright orange
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth good-quality, homemade or store-bought
  • 1 inch fresh ginger grated
  • 1 teaspoon cumin or coriander optional, for warmth
  • to taste salt and pepper
  • optional for serving olive oil or fresh herbs drizzle or garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp knife and cutting board
  • Immersion blender or regular blender
  • Measuring spoons and cups
  • Wooden Spoon or Spatula

Method
 

  1. Peel and chop the sweet potatoes and carrots into even chunks, about 1-inch pieces, for quick and uniform cooking.
  2. Heat the large pot over medium heat and add a splash of oil. Once shimmering, add the diced onion and sauté for about 5 minutes until translucent and fragrant, stirring frequently.
  3. Add the minced garlic and grated ginger to the pot. Cook for another minute until the mixture becomes aromatic, being careful not to burn the garlic.
  4. Stir in the chopped sweet potatoes and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and develop a slight caramelized smell.
  5. Pour in the vegetable broth, ensuring the vegetables are submerged. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, or until the sweet potatoes and carrots are tender when pierced with a fork.
  6. Season the soup with salt, pepper, and optional cumin or coriander. Taste and adjust the seasoning as needed.
  7. Use an immersion blender directly in the pot to blend the soup until it’s smooth and velvety. If using a regular blender, carefully transfer the hot soup in batches and blend until creamy, then return to the pot.
  8. Reheat the soup gently if needed, then taste again and adjust seasoning. The final soup should be bright orange, silky, and fragrant with warming spices.
  9. Serve hot, drizzled with a little olive oil or sprinkled with fresh herbs for added flavor and visual appeal. Enjoy this comforting, earth-toned bowl of goodness.