This carrot and sweet potato soup recipe is so delicious and healthy. Even better, it also takes very little effort to make!
There are some recipes I work on developing that I know will work from the very beginning. There’s no way they can go wrong with such easy and delicious ingredients. This carrot and sweet potato soup recipe was not one of them 😂. I had the concept in my head, and it sounded good in theory, but I definitely started doubting myself when I actually started cooking. I made the mistake of taste-testing it too early on in the process, and I got scared 😂.
Deciding just to let it go, I let the soup continue simmering. Thankfully, I didn’t give up at the beginning because magical things can happen if you let flavors do their thing and blend together. Finally, I managed to perfect the creamy sweet potato soup that I envisioned in my head.
You might think this sweet potato carrot ginger soup seems strange because it actually has apples sweetening the soup instead of sugar. Don’t let the apples scare you away! You would never know they’re in there if you didn’t see the recipe, and the soup is a lot healthier because of it.
This sweet potato and carrot soup is so creamy and pleasant to eat. The sweet potatoes and carrots work together to give the soup a beautiful orange color that looks so warm and inviting. Also, it has just the right amount of spices. And don’t forget the toasted pecans as a garnish! They’re definitely worth the extra effort.
This post is all about how to make my carrot and sweet potato soup recipe.
Ingredients for this Carrot and Sweet Potato Soup Recipe
- Chicken broth- This is used as the broth for this soup. You can also use vegetable broth if you want to make this soup vegetarian or don’t have chicken broth on hand.
- Carrots- Carrots are half of the orange in the soup. Make sure to peel your carrots before boiling them.
- Sweet potatoes- The other half of the orange in the soup. Sweet potatoes add a sweet, earthy flavor to the soup.
- Apples- Like I mentioned before, this ingredient might confuse some people, but I promise it’s not as weird as it sounds.
- Garlic- One of the quietest MVPs. Garlic does so much for all of us.
- Onion- I questioned whether or not onion belonged in this soup. As it turns out, it definitely does.
- Ginger- A little bit of ginger goes a long way.
- Spices- Thyme, nutmeg, and cinnamon all make this soup just a little bit extra fun.
- Pecans (optional)- Toasted pecans go with sweet potatoes like you with your awesomeness.
How to Make this Carrot and Sweet Potato Soup Recipe
Step 1
Pour the chicken broth into a large soup pot. Let it come to a low boil. Add the chopped carrots, sweet potatoes, apples, garlic, and onion. Let them boil. Once the vegetables have just started to soften, add in the thyme, nutmeg, ginger, and cinnamon. Let the soup continue to softly boil until the vegetables have become VERY soft. I’m talking about falling-apart soft. The longer it boils, the more the flavors will come together.
Step 2
The next step will depend on the type of blender you have. If you have an immersion blender, you can turn down the heat and go ahead and blend the soup in the pot.
If you only have a normal blender, you’re going to have to let the soup cool down quite a bit and then put it in the blender. I advise you to throw the soup in the freezer to speed up the cooling process. It doesn’t have to be cold, but you definitely don’t want to blend the soup if it’s boiling hot. I made that mistake once. Don’t be me. It wasn’t pretty.
Step 3
Once your soup is blended to a puree and back in the pot, reheat it over medium heat. Add the parmesan cheese, heavy cream, and lemon juice. Once the ingredients are mixed in and the cheese has melted, turn off the heat. (Don’t let it reach a boil though.) Serve the soup with more heavy cream and toasted pecans.
Questions about this Carrot and Sweet Potato Soup Recipe
Do I have to peel the carrots and sweet potatoes?
I highly recommend peeling them for this recipe. If you don’t peel them, the texture of the perfectly pureed soup might be a little off. If you’re going to skip peeling one of them, choose the carrots. Carrot peel will go a lot better than sweet potato peel in your soup.
How do I toast pecans?
This is really simple. All you have to do is line a baking tray with baking paper and spread the pecans across the tray. I usually just toast my pecans at 350°F until they’ve browned a bit and are fragrant. Watch them while they’re in the oven though. I’ve burnt more batches of nuts than I would like to admit.
What to serve with sweet potato soup?
I think sweet potato soup would go great with garlic bread, a side salad, or even a grilled cheese sandwich!
If you want more soup ideas, you should check out these riveting recipes.
Carrot and Sweet Potato Soup Recipe
Ingredients
- 8 cups Chicken broth
- 4 Large carrots (peeled and chopped)
- 2 Sweet potatoes (peeled and chopped)
- 2 Apples (peeled and sliced)
- 3 cloves Garlic (peeled)
- ½ Onion (diced)
- ½ tsp. Thyme
- ½ tsp. Nutmeg
- ½ tsp. Ginger powder
- 1 tsp. Cinnamon
- ⅓ cup Parmesan cheese (grated)
- ⅓ cup Heavy cream
- 2 tbsp. Lemon juice
- Toasted pecans (optional)
Instructions
- Bring the chicken broth to a low boil. Add the 4 chopped carrots, 2 chopped sweet potatoes, 2 apples that have been sliced, 3 cloves of garlic, and ½ onion that's been diced. Let the ingredients boil.
- Once the vegetables have just started to soften, add in the ½ tsp. of thyme, ½ tsp. of nutmeg, ½ tsp of ginger, and 1 tsp. of cinnamon. Let the soup continue to softly boil until the vegetables have become VERY soft. The longer it boils, the more the flavors will come together.
- The next step will depend on the type of blender you have. If you have an immersion blender, you can turn down the heat and go ahead and blend the soup in the pot.
- If you only have a normal blender, you're going to have to let the soup cool down quite a bit and then put it in the blender. I advise you to throw the soup in the freezer to speed up the cooling process. It doesn't have to be cold, but you definitely don't want to blend the soup if it's boiling hot.
- Once your soup is blended to a puree and back in the pot, reheat it over medium heat. Add ⅓ cup of parmesan cheese, ⅓ cup of heavy cream, and 2 tbsp. of lemon juice. Once the ingredients are mixed in and the cheese has melted, turn off the heat. (Don't let it reach a boil though.) Serve the soup with more heavy cream and toasted pecans.
I hope you enjoy this carrot and sweet potato soup recipe!