Sweet Potato and Carrot Soup is a smooth, comforting soup packed with natural sweetness and gentle spice. This Sweet Potato and Carrot Soup is incredibly easy to cook, made with affordable ingredients, and delivers a delicious, velvety texture every single time. It’s the kind of simple recipe that feels cosy, nourishing and impressive all at once.
I truly believe this Sweet Potato and Carrot Soup is a fan-freaking-fantastic soup recipe because it uses affordable ingredients, requires minimal prep time, and delivers maximum flavour. It’s an easy recipe that suits beginners learning how to cook, yet experienced home cooks can elevate it with extra spice or toppings.
This sweet potato soup is especially popular during autumn and winter when root vegetables are at their best. However, I also make it in early spring when I crave something warm but not heavy. The natural sweetness of sweet potatoes pairs beautifully with carrot and onion, while garlic and ginger add warmth. You can keep it mild or turn it into a spicy sweet potato soup by adding fresh chilli or chilli flakes. It is one of those recipes that adapts to the season and to your mood.
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Ingredients for Sweet Potato and Carrot Soup:
Here is what you need to make Sweet potato and carrot soup:
- Olive oil – to gently cook the base ingredients and build flavour from the start.
- Onion – brings natural sweetness and depth once cooked over medium heat until golden.
- Garlic – essential for savoury balance and aroma.
- Carrots – they enhance the colour and reinforce the sweet undertone.
- Fresh root ginger – adds warmth and subtle heat.
- Sweet potatoes – the heart of this Sweet Potato and Carrot Soup, giving body, colour and natural sweetness.
- Cumin, ground coriander and parsley – these spices transform a simple soup into something layered and fragrant.
- Vegetable stock – choose homemade or cube-dissolved stock; adjust depending on how thick you want your soup.
- Double cream – stirred in at the end for richness and smooth texture.
- Salt and freshly ground pepper – always adjust at the end.
- Fresh red chilli or chilli flakes – for those who enjoy a spicy sweet potato soup variation.
If you want to experiment further, smoked paprika, a pinch of turmeric, or even a splash of coconut milk instead of cream can work beautifully. You could also add a squeeze of lemon for brightness.
How to Make Sweet Potato and Carrot Soup:
This easy recipe comes together in four straightforward steps and uses one large pot, which makes cleaning up simple.
- Step 1: Heat olive oil in a large pot (with a lid) over medium heat. Add the onion and garlic and cook until golden, stirring occasionally. Stir in the ginger and cook for another couple of minutes so the flavours release fully.
- Step 2: Add the carrots and cook for about 5 minutes until they begin to soften. Then add the sweet potato cubes and cook for a couple of minutes, stirring so nothing catches on the bottom.
- Step 3: Add cumin, ground coriander and parsley. Stir everything well so the spices coat the vegetables. Pour in the vegetable stock — homemade or dissolved from a cube — just enough to cover the vegetables. Do not add salt yet. Cover with a lid, reduce the heat, and let it simmer for 20 minutes until the potatoes and carrots are soft.
- Step 4: Blend the soup using a hand blender directly in the pot, or transfer to a blender jug and process until smooth. Stir in the double cream. If the soup is too thick, add extra vegetable stock. Season with freshly ground pepper and adjust salt if needed. Serve with sliced fresh chilli or chilli flakes.
Cooking Tips:
- When using a blender, allow steam to escape slightly to avoid pressure build-up, especially if blending in batches.
- Always cook the onion properly over medium heat before adding other ingredients; this builds the flavour foundation of your Sweet Potato and Carrot Soup.
How to Serve and How to Store Sweet Potato and Carrot Soup
I love serving Sweet Potato and Carrot Soup with crusty sourdough or warm flatbread. For something extra, add toasted seeds, a swirl of milk or cream, or even crispy roasted chickpeas for texture. If you want to turn this sweet potato soup into a light dinner, pair it with a simple green salad.
Store leftovers in an airtight container in the fridge for up to three days. It also freezes beautifully for up to three months; just reheat gently over medium heat and stir well before serving.
Top Tips to Make This Soup More Awesome
- Choosing the right sweet potato makes a difference. I prefer orange-fleshed sweet potatoes because they create a vibrant colour and naturally sweet flavour. Firmer potatoes hold structure better during cook time. Avoid overly soft or bruised ones as they can affect the texture of the soup.
- Adjusting thickness is essential for this soup recipe. If you prefer a thicker consistency, use less stock initially and add gradually. For a lighter soup, increase the liquid after blending. Always recheck seasoning after adjusting consistency.
- Blending technique matters for texture. A hand blender gives you control and keeps everything in the large pot, reducing mess. If using a countertop blender, blend in batches and never fill it to the top. This ensures a silky smooth finish.
- Salt control is important. Vegetable stock cubes vary in saltiness, which is why I recommend seasoning at the end. Taste carefully after blending. This prevents over-salting and keeps the flavours balanced.
- For a dairy-free version, replace cream with coconut milk. This slightly changes the flavour but complements the sweet vegetables beautifully. It also turns the soup into a gentle spicy sweet potato soup if you add extra chilli.
- Do not rush the simmer stage. The full 20 minutes allows the carrots and potatoes to soften properly. Undercooked vegetables will result in a grainy texture after blending.
- Ginger quantity can be adjusted. If you enjoy warmth, add slightly more. However, too much can overpower the sweet balance of the soup.
FAQ
Can I make Sweet Potato and Carrot Soup in advance?
Yes, and it actually improves with time. The flavours deepen as they rest in the fridge overnight. Reheat gently over medium heat to prevent splitting. Stir well before serving to restore smooth texture.
Can I skip the cream?
Yes, the soup will still be delicious without cream. It will be slightly lighter and less rich. You can replace it with coconut milk or a dairy-free alternative if preferred.
Can I use chicken stock instead of vegetable stock?
Yes, if you are not vegetarian. It adds a deeper savoury flavour. However, vegetable stock keeps the sweet vegetables more pronounced.
Can I make this in a slow cooker?
Yes, sauté the base first, then cook on low for 4–5 hours. Blend at the end. The texture remains smooth and delicious.
Is this suitable for children?
Yes, just adjust the chilli. This soup is so good, tasty and sweet that could be easily served as dessert! It is packed with healthy nutrients and very good for little tummies.
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Sweet Potato and Carrot Soup Recipe
Sweet Potato and Carrot Soup is a smooth, warming soup made with sweet potatoes, carrots, garlic and gentle spices. It is comforting, easy to prepare and perfect for chilly days. The texture is velvety and the flavour balances natural sweetness with subtle warmth.
Ingredients
- 2 tablespoon olive oil (30 ml)
- 1 large onion, roughly chopped
- 4–5 garlic cloves, crushed and chopped
- 2 large carrots, peeled and cut into rounds
- 2–3 cm fresh root ginger, peeled and sliced
- 4–5 sweet potatoes, peeled and roughly cubed
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried parsley
- 1 lt vegetable stock (4 cups)
- 100 ml double cream (⅓ cup + 1 tbsp)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh red chilli or chilli flakes, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Cook gently, stirring often, until the onion turns soft and lightly golden. Add the sliced ginger and cook for another 2 minutes.
- Add the carrots and cook for about 5 minutes, stirring occasionally. Add the cubed sweet potatoes and cook for another couple of minutes to combine the flavours.
- Sprinkle in the cumin, ground coriander and parsley. Stir well so the vegetables are coated evenly. Pour in enough vegetable stock to just cover the vegetables. Place a lid on the pot, reduce the heat, and simmer gently for 20 minutes until all vegetables are soft.
- Remove from the heat and blend until smooth using a hand blender, or transfer carefully to a blender in batches. Stir in the double cream. If the soup is too thick, add a little more hot stock. Season with salt and freshly ground black pepper. Serve hot with sliced fresh chilli or chilli flakes if desired.
Notes
- Add the stock gradually if you prefer a thicker soup texture.
- Always taste before adding salt, especially if using stock cubes.
- Blend carefully and never overfill a blender with hot liquid.
- Store in the fridge for up to three days in an airtight container.
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