This soup isn’t about fancy ingredients or perfect presentation. It’s about peeling back the day’s chaos and letting something comforting fill your bowl.
Sweet potatoes and carrots are the kind of humble vegetables that shine when cooked slow and soft, their sweetness mellowed but still vibrant.
Cooking this soup is about the sensory slow burn—sizzling onions, simmering broth, and the aroma filling your kitchen with promise.
The unpolished cook’s notes on making a humble, hearty soup that feels like a warm hug after a long day.
Why this soup matters to me
- I love how this soup feels like a warm, soft blanket on a cold day.
- There’s something satisfying about turning humble root vegetables into something so comforting.
- Making this soup reminds me of cozy weekends in my childhood kitchen.
The story behind this comforting soup
- This recipe was born out of a busy week when I needed something quick, nourishing, and easy to customize.
- I often add a splash of coconut milk or a pinch of ginger for a different flavor profile.
- It’s the kind of dish that feels like a warm hug, perfect for sharing or keeping in the fridge for later.
A little history and fun facts about the ingredients
- Sweet potatoes are native to Central and South America, dating back thousands of years.
- Carrots were originally purple or white; orange carrots appeared in the 17th century in the Netherlands.
- This soup combines ingredients that have traveled across continents, echoing a history of shared flavors.
- The vibrant orange color signals beta-carotene, good for your eyes and skin.
Ingredient insights: what makes them special
- Sweet potatoes: Their natural sweetness makes the soup rich and satisfying. If unavailable, try butternut squash for a similar texture.
- Carrots: Add a bright, earthy flavor that balances the sweetness. For a milder taste, substitute parsnips.
- Onions: The base flavor that deepens the soup’s warmth. Use shallots for a subtler, sweeter note.
- Vegetable broth: The soul of the soup. Swap with chicken broth for added richness or water in a pinch.
- Lemon juice: Brightens the flavors. Lime juice works well too for a different citrus note.
Spotlight on sweet potatoes and carrots
Sweet Potato:
- Sweet potatoes are naturally sweet, creamy when cooked, and high in beta-carotene, which gives them that vibrant orange hue.
- They soften beautifully during simmering, releasing their earthy aroma.
Carrots:
- Carrots add a fresh, slightly peppery sweetness, and their vibrant color boosts visual appeal.
- They hold their shape well but soften enough to blend smoothly.
Smart ingredient swaps for different diets and tastes
- Dairy-Free: Use coconut milk instead of cream for a rich, tropical flavor.
- Vegan: Swap broth for vegetable stock and omit any dairy-based garnishes.
- Gluten-Free: This soup is naturally gluten-free, just ensure your broth is label-checked.
- Extra Protein: Blend in cooked lentils or a dollop of Greek yogurt.
- Flavor Boost: Add a pinch of smoked paprika or a dash of cumin.
Equipment & Tools
- Chef’s knife: Peeling and chopping vegetables
- Large pot: Cooking and simmering the soup
- Immersion blender or regular blender: Pureeing the soup
- Ladle: Serving the soup
Step-by-step guide to making Sweet Potato Carrot Soup
- Peel and chop 2 large sweet potatoes and 3 carrots into 2 cm cubes.
- Heat a tablespoon of oil in a large pot over medium heat. Add 1 chopped onion and a pinch of salt. Cook until translucent, about 5 minutes.
- Add the chopped vegetables to the pot. Stir and cook for another 2 minutes, letting them start to soften.
- Pour in 4 cups of vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until vegetables are tender.
- Use an immersion blender to puree the soup directly in the pot until smooth. Or transfer in batches to a blender, then return to the pot.
- Taste and adjust seasoning. Squeeze in a bit of lemon juice for brightness, if desired.
- Ladle the soup into bowls. Garnish with a drizzle of olive oil or a dollop of sour cream.
- Allow the soup to rest for a few minutes before serving — it will thicken slightly as it cools.
- Check for doneness: vegetables should be soft and the soup smooth. It should smell sweet and earthy, with no raw onion scent.
- Serve hot, with crusty bread or a simple green salad.
Let the soup sit for 5 minutes after blending. Garnish and serve immediately.
How to Know It’s Done
- Vegetables are fork-tender after 20 minutes of simmering.
- Soup is smooth and velvety after blending.
- Taste for seasoning and brightness before serving.
Hearty Sweet Potato and Carrot Soup
Ingredients
Equipment
Method
- Use a sharp chef’s knife to peel the sweet potatoes and carrots, then chop them into uniform 2 cm cubes. The vibrant orange and earthy tones will make your prep visually appealing.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt, cooking gently until translucent and fragrant, about 5 minutes. The onions should soften and smell sweet.
- Add the chopped sweet potatoes and carrots to the pot. Stir well and cook for another 2 minutes, allowing the vegetables to start softening and releasing their aroma.
- Pour in the vegetable broth, then bring the mixture to a boil. Once bubbling, reduce the heat to low, cover the pot, and let everything simmer gently for about 20 minutes, or until the vegetables are fork-tender and easily mashed.
- Use an immersion blender directly in the pot to blend the soup until smooth and velvety. Alternatively, carefully transfer the hot mixture to a blender in batches, then return it to the pot. The soup should be creamy and vibrant orange in color.
- Taste the soup and adjust seasoning with salt and pepper. Squeeze in a little lemon juice to brighten the flavors and add a fresh note to the rich, smooth soup.
- Ladle the hot soup into bowls. For an extra touch, drizzle with a little olive oil or add a dollop of sour cream or yogurt. The final look should be smooth, inviting, and full of warm color.
- Allow the soup to sit for a few minutes so it thickens slightly, then enjoy it steaming hot with crusty bread or a simple green salad for a complete comforting meal.
Cooking tips & tricks for a perfect soup
- onion: Cook slowly over medium heat to bring out sweetness.
- blending: Use an immersion blender for quick, easy pureeing.
- seasoning: Taste and adjust salt and acidity before serving.
- simmering: Keep the broth at a gentle simmer, not a rolling boil.
- garnishing: Finish with a drizzle of good olive oil or a sprinkle of fresh herbs.
Common mistakes and how to fix them
- FORGOT to peel the vegetables? Roast them first for extra caramelization.
- DUMPED too much broth? Thicken with a potato or a splash of cream.
- OVER-TORCHED the onions? Add a splash of water or broth to deglaze and mellow.
- SCOURED the soup? Use a gentle spoon to remove the scorched bits and keep the flavor clean.
Quick fixes for common kitchen mishaps
- When too thick, splash in hot water and stir until smooth.
- If bland, add a splash of vinegar or lemon juice.
- When under-seasoned, sprinkle with salt and pepper, then reheat.
- Splash a bit of olive oil if the soup feels dull.
- Patch over a scorch with a swirl of yogurt and a sprinkle of herbs.
Make-ahead and storage tips for the best flavor
- Peel and chop the vegetables ahead of time; store in an airtight container for up to 24 hours.
- The soup can be made a day in advance. Reheat gently on the stove, stirring often.
- The flavor deepens overnight, making it even more comforting the next day.
- Store in airtight containers in the fridge for up to 3 days or freeze for up to 1 month.
10 Practical Q&As for Your Sweet Potato Carrot Soup Adventure
1. How do I prepare the vegetables?
Use a sharp chef’s knife to peel and chop the sweet potatoes and carrots. It makes the prep faster and safer.
2. How big should the vegetable pieces be?
Dice the sweet potatoes and carrots into uniform pieces, about 2 cm, so they cook evenly.
3. How do I know when the onions are ready?
Sauté onions with a pinch of salt until translucent, about 5 minutes, to build flavor.
4. When are the vegetables cooked enough?
Simmer the vegetables in broth until tender, about 20 minutes, when they’re soft but not falling apart.
5. How smooth should the soup be?
Puree the soup until smooth, using an immersion blender or regular blender—be careful with hot liquids.
6. When should I add seasoning?
Taste and adjust salt and pepper at the end, adding a squeeze of lemon for brightness.
7. How should I serve the soup?
Serve the soup hot, garnished with a swirl of cream or a drizzle of olive oil.
8. How long can I keep the soup?
Store leftovers in an airtight container in the fridge for up to 3 days.
9. How do I reheat without losing flavor?
Reheat gently on the stove, stirring occasionally, until steaming hot, about 5 minutes.
10. What if the soup thickens too much?
Add a splash of water or broth if reheated soup feels too thick.
Once you’ve ladled the soup into a bowl, sit for a moment and breathe in that soft, earthy smell. It’s simple, honest, and exactly what you need on a chilly afternoon.
This recipe is forgiving and adaptable—add a dash of curry powder if you want a kick, or a handful of herbs for freshness. It’s meant to be made in your kitchen, by your hands, with your own touch.
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
