Sweet Potato Carrot Soup
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If you love warm and cozy fall soups, this sweet potato carrot soup is going to be a new favorite. It’s naturally thick, smooth, and full of flavor from sweet potatoes and carrots.
Everything simmers until tender and is blended into a creamy, silky soup that tastes like autumn in a bowl.
This easy soup recipe is one of my favorites to make in the fall and winter. It’s quick to make and reheats so well that it’s perfect for doing meal prep for lunches or easy dinners when you know you’ll have a busy week ahead.
It’s also a great budget-friendly recipe made with simple ingredients you probably already have in your kitchen. Pair it with bread, biscuits, or a grilled cheese sandwich for a cozy lunch or easy dinner the whole family will love.
Ingredients
- 3 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 large carrots, diced (5 cups)
- 6 cloves garlic, minced
- 3 large sweet potatoes, peeled and diced (6 cups)
- 10 cups vegetable broth
- 1/4 teaspoon ground ginger
- 1 teaspoon pepper
- 2 teaspoons salt (or to taste depending how seasoned your broth is)
- 1/4 teaspoon of paprika
- 1 cup milk or cream (optional)
How To Make Sweet Potato Carrot Soup
Heat the oil in a large pot, add the diced onions and cook, stirring often, until they are soft and translucent, about 10 minutes.
Add the garlic, and cook for another 30 seconds.
Add the sweet potatoes, carrots, broth, ginger, salt, and pepper.
Then give everything a good stir to mix the seasonings through the soup.
Cover and bring to a boil, and cook for 30-35 minutes until the vegetables are soft and easily pierced with a fork.
Remove from the heat and blend with an immersion blender.
Stir in milk, if using.
Substitutions And Variations
- Love a spicy soup? Increase the paprika.
- Don’t have vegetable stock? You can use chicken stock instead.
- Out of yellow onions? Swap them for red onions, white onions, or use onion powder instead.
Serve With:
More Fall Recipes
FAQ’s
Sweet Potato Carrot Soup
Ingredients
- 3 tablespoons vegetable oil
- 1 large yellow onion diced
- 4 large carrots diced (5 cups)
- 6 cloves garlic minced
- 3 large sweet potatoes peeled and diced (6 cups)
- 10 cups vegetable broth
- 1/4 teaspoon ground ginger
- 1 teaspoon pepper
- 2 teaspoons salt or to taste
- 1/4 teaspoon paprika
- 1 cup milk or cream optional
Instructions
- Heat the oil in a large pot, add the diced onions and cook, stirring often, until they are soft and translucent, about 10 minutes.
- Add the garlic, and cook for another 30 seconds.
- Add the sweet potatoes, carrots, broth, ginger, salt, and pepper. Stir, then cover and bring to a boil, and cook for 30-35 minutes until the vegetables are soft and easily pierced with a fork.
- Remove from the heat and blend with an immersion blender.
- Stir in milk and serve.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
