Autumn Carrot and Sweet Potato Soup

Why You’ll Love This Recipe

Autumn Carrot and Sweet Potato Soup is a warm, velvety blend of seasonal vegetables, perfect for chilly days. This comforting soup brings together the natural sweetness of carrots and sweet potatoes with savory aromatics and spices, creating a balanced and nourishing dish. Ideal as a cozy appetizer or a light main course, it’s rich in flavor, healthy, and easy to prepare.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

carrots
sweet potatoes
yellow onion
garlic cloves
olive oil
vegetable broth (or chicken broth)
ground cinnamon
ground ginger
salt
black pepper
thyme (fresh or dried)
heavy cream or coconut milk (optional, for creaminess)

directions

Peel and chop the carrots and sweet potatoes into small chunks. Dice the onion and mince the garlic.

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent and fragrant.

Add the chopped carrots and sweet potatoes. Stir for a few minutes to coat with the oil and aromatics.

Pour in the broth and bring the mixture to a boil. Add cinnamon, ginger, thyme, salt, and pepper.

Reduce heat to low and simmer for 25–30 minutes, or until the vegetables are very tender.

Remove from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully blend in batches using a countertop blender.

Return the soup to the pot and stir in cream or coconut milk if desired. Adjust seasoning to taste.

Warm through before serving, garnishing with a drizzle of cream or fresh herbs if preferred.

Servings and timing

This recipe serves approximately 4–6 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Blending and finishing: 10 minutes
Total time: 50 minutes

Variations

Add a pinch of cayenne pepper for gentle heat.
Use leeks instead of onions for a slightly milder flavor.
Include a chopped apple for added sweetness and depth.
Top with roasted pumpkin seeds or croutons for texture.
Replace broth with water and extra spices for a lighter version.

storage/reheating

Store soup in an airtight container in the fridge for up to 5 days.
Freeze in individual portions for up to 3 months.
Reheat gently on the stovetop or in the microwave, stirring well to maintain creaminess.

FAQs

Can I make this soup vegan?
Yes, use vegetable broth and coconut milk or omit cream entirely.

What’s the best way to blend the soup?
An immersion blender is easiest, but a countertop blender gives a silky finish.

Can I roast the vegetables first?
Yes, roasting adds caramelized flavor—just blend them into the broth afterward.

How do I make it thicker or thinner?
Simmer longer for a thicker texture, or add extra broth to thin it out.

Does this soup freeze well?
Absolutely—just cool completely and freeze in airtight containers.

Can I use canned sweet potatoes?
Fresh is preferred, but canned can work in a pinch. Adjust cooking time accordingly.

What herbs go best with this soup?
Thyme, sage, and parsley pair beautifully with the earthy flavors.

Is this soup spicy?
Not by default, but you can add spice with cayenne or curry powder.

What goes well with this soup?
Serve with crusty bread, grilled cheese, or a fresh green salad.

Can I prepare it in advance?
Yes, it keeps well and flavors even deepen after a day.

Conclusion

Autumn Carrot and Sweet Potato Soup is a heartwarming dish that captures the essence of fall in every spoonful. With its simple ingredients and customizable flavor, it’s a reliable recipe you’ll return to whenever you crave comfort and nourishment. Whether served as a starter or main, this soup is sure to satisfy and soothe.

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