Description
A warm, velvety soup made with sweet potatoes, carrots, and aromatic spices—perfect for fall evenings or a comforting meal year-round.
Ingredients
Scale
- 4 large carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups vegetable broth (or chicken broth)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 tsp thyme (fresh or 1/2 tsp dried)
- 1/2 cup heavy cream or coconut milk (optional)
Instructions
- 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, or blend in batches in 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.
Notes
- Add a pinch of cayenne pepper for gentle heat.
- Use leeks instead of onions for a 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg