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Sweet Potato Carrot Soup

This hearty and nourishing soup combines roasted sweet potatoes and carrots, blended into a smooth and velvety consistency. It’s seasoned with warming ginger and finished with a drizzle of olive oil, creating a vibrant, comforting bowl with a rich, earthy aroma. Perfect for chilly days, it 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: Healthy, Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes firm and smooth
  • 3 medium carrots fresh and crisp
  • 1 medium onion yellow or white
  • 1 inch fresh ginger peeled and grated
  • 4 cups vegetable broth preferably homemade or good quality store-bought
  • 1 tablespoon olive oil extra virgin preferred
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Immersion blender
  • Knife and chopping board
  • Measuring spoons and cups

Method
 

  1. Start by peeling the sweet potatoes and carrots, then chop them into roughly equal-sized pieces for even cooking. Dice the onion into small, translucent cubes.
  2. Heat the large pot over medium heat and add the olive oil. Once shimmering, toss in the diced onions and cook until they soften and turn translucent, filling the kitchen with a gentle, sweet aroma, about 5 minutes.
  3. Add the chopped sweet potatoes and carrots to the pot. Stir well and cook for another 5 minutes, allowing the vegetables to start softening and developing a slightly caramelized edge.
  4. Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a gentle simmer, then reduce the heat slightly, partially covering the pot. Let it cook for about 20 minutes, until the vegetables are tender and easily pierced with a fork.
  5. Once cooked, carefully use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, transfer the broth and vegetables in batches to a blender and blend until silky.
  6. Stir in the grated ginger and season with salt and pepper to taste. Let the soup rest for a few minutes, allowing the flavors to meld beautifully.
  7. Ladle the soup into bowls, drizzle with a little extra virgin olive oil, and garnish with fresh herbs if desired. Serve hot, enjoying the rich aroma and smooth, vibrant texture.

Notes

For a smoky flavor, roast the sweet potatoes beforehand. Adjust seasoning to your taste—adding a pinch of cinnamon or chili flakes for extra warmth or spice.