Sweet Potato Carrot Soup Recipe

On a cold day, I crave something that feels grounding and warm. This soup, with its sweet and earthy notes, does just that.

It started as a way to use up leftover carrots and sweet potatoes, but it turned into a cozy staple.

The smoky undertone from roasting makes it special—kind of like a hug from the oven.

Turning humble root vegetables into a comforting, smoky bowl that feels like a warm hug on chilly days.

Why this soup matters to me

• This recipe reminds me of chilly mornings at my grandma’s house.
• It’s my go-to for quick comfort, especially when I’m feeling under the weather.
• I love how roasting brings out a deep sweetness that doesn’t need much fussing.
• Making this soup feels like a small act of kindness to myself.

The story behind this comforting bowl

• I first made this soup after a long week and needed something nourishing and easy.
• The smell of roasting veggies fills the kitchen with warmth, almost like a hug.
• It’s become a regular when I want something satisfying but not complicated.

A little history and fun facts about the ingredients

• Sweet potatoes and carrots have been staple root vegetables in many cultures for centuries.
• Roasting vegetables before blending is a technique dating back to ancient times, intensifying flavor.
• The combination is popular in fall and winter menus for its warming qualities.
• In some regions, adding spices like cumin or coriander transforms this simple soup into a more complex dish.

Ingredient insights and tweaks

• Sweet potatoes: First-person, I love their natural sweetness, but yams work too. They add a slightly different, earthier flavor.
• Carrots: I prefer organic for their vibrant color and crisp texture—plus, they smell sweet as they cook.
• Garlic: Roasting mellows and sweetens it, but raw adds sharpness. Use fresh for the best aroma.
• Vegetable broth: Homemade is best, but store-bought works—just watch for added salt.
• Lemon juice: Brightens everything; skip if you want a mellower, creamier flavor.

Spotlighting Sweet Potatoes and Carrots

Sweet Potatoes:

• Their dense, moist flesh turns silky when blended, with a natural caramel sweetness.
• Carrots: Brighten the soup with their vibrant color and a hint of earthiness. They cook quickly and soften beautifully.

Carrots:

• Sweet, earthy aroma while roasting—makes the whole kitchen smell inviting.
• Their natural sugars caramelize during roasting, intensifying sweetness and adding smoky notes.

Substitutions to suit your pantry and taste

• Dairy-Free: Replace cream with coconut milk for richness without dairy.
• Vegan: Use olive oil and skip dairy toppings, add herbs for flavor.
• Low-Sodium: Choose unsalted broth, or make your own for control.
• Gluten-Free: This recipe is naturally gluten-free, no swap needed.
• Spice It Up: Add a pinch of cayenne or smoked paprika for heat.
• Extra Creaminess: Blend in cooked white beans or a spoonful of tahini.

Equipment & Tools

• Baking sheet: Roast vegetables evenly
• Large pot: Cook and simmer the soup
• Immersion blender: Puree the soup directly in the pot
• Knife and chopping board: Prep vegetables
• Ladle: Serve the soup

Step-by-step guide to perfect Sweet Potato Carrot Soup

1. Preheat oven to 200°C (390°F).
2. Peel and chop 2 large sweet potatoes and 3 carrots into chunks.
3. Toss with olive oil, salt, and pepper, then roast for 30-35 minutes until caramelized.
4. Meanwhile, heat a tablespoon of oil in a large pot over medium heat.
5. Add chopped onion and garlic, cook until fragrant and translucent, about 5 minutes.
6. Remove roasted veggies from oven and add to the pot.
7. Pour in 4 cups of vegetable broth, bring to a simmer, cook 10 minutes.
8. Use an immersion blender to purée until smooth. If using a regular blender, do so in batches.
9. Check seasoning, add lemon juice or salt to taste.
10. Serve hot, with a drizzle of cream or a sprinkle of herbs.

Let the soup sit for a few minutes after blending to cool slightly before serving. Garnish as desired.

How to Know It’s Done

• Veggies are tender when pierced with a fork.
• Soup is velvety and smooth after blending.
• Color deepens to a rich, orange hue, aroma is sweet and smoky.

Pro tips for perfect soup

• Roast vegetables until deeply caramelized for a smoky flavor.
• Use an immersion blender for quick, smooth blending—less mess.
• Season in layers, tasting after each addition.
• Squeeze lemon at the end to brighten the flavors.
• Add a pinch of smoked paprika for an extra smoky depth.
• Keep heat moderate when sautéing garlic to avoid burning.
• Use a heavy-bottomed pot for even heat distribution.

Common pitfalls and how to fix them

• FORGOT to roast vegetables? Roast them now for added flavor.
• DUMPED the soup by over-blending? Reheat gently, add a touch of cream or coconut milk.
• OVER-TORCHED the garlic? Start fresh with new garlic, avoid bitter notes.
• SPOILED the texture? Blend in small batches and strain for extra smoothness.

Fast fixes for common issues

• When soup is too thick, splash in hot broth and blend again.
• When flavor is dull, add a splash of vinegar or lemon juice.
• Splash in a little coconut milk if too earthy.
• Patch over-salted soup with a potato—let sit, then remove to absorb salt.
• Shield overcooked garlic by stirring in fresh herbs.

Prep and storage tips

• Roast and peel the vegetables ahead; store in an airtight container for up to 2 days.
• The soup can be made a day in advance; reheat gently on the stove, stirring often.
• Flavor deepens after a day, but texture stays smooth.
• Add a splash of water or broth when reheating to loosen the soup.

10 Practical Q&As about Sweet Potato Carrot Soup

1. How do I make the soup smooth and creamy?

Use a good blender to get a smooth, velvety texture. If it’s too thick, add a splash of water or broth.

2. Can I skip roasting? Better not. Roasting adds that smoky, caramelized note.

Roasting the sweet potatoes and carrots before blending enhances their natural sweetness and deepens flavor.

3. How do I know when the vegetables are cooked enough?

Simmer until the veggies are very soft, about 20-25 minutes, then test with a fork. It should melt easily.

4. Why add lemon at the end?

Adjust seasoning at the end with salt, pepper, and a squeeze of lemon to brighten the flavors.

5. Can I make this ahead?

Store leftovers in airtight containers for up to 3 days in the fridge. Reheat gently on the stove, stirring often.

6. What’s a good topping for presentation?

Add a swirl of cream or coconut milk before serving for extra richness.

7. What if the soup is too thick?

Use an immersion blender directly in the pot for easy blending, or transfer to a blender carefully.

8. My soup looks grainy, what happened?

If the soup curdles, blend in a splash of cold water or add a bit of baking soda and reheat.

9. Can I make this vegan?

For a vegan version, skip dairy and add a splash of coconut milk or olive oil for creaminess.

10. How can I make the flavor more complex?

Add a pinch of smoked paprika or cumin for extra depth and warmth.

This soup isn’t just about comfort; it’s about making something simple feel a little more special.

A bowl of this can quiet a busy mind and warm your hands. It’s honest, straightforward, and full of flavor.