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Sweet Potato Carrot Soup

This vibrant, velvety soup combines tender sweet potatoes and carrots cooked until soft, then blended to a smooth, creamy consistency. It features a warming aroma and bright orange hue, perfect for cozy meals. The process involves simmering, blending, and seasoning to create a nourishing, comforting dish.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 pounds sweet potatoes peeled and chopped
  • 4 large carrots peeled and chopped
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste salt and pepper for seasoning

Equipment

  • Large pot
  • Immersion Blender or Regular Blender

Method
 

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add chopped onions and minced garlic to the pot. Cook, stirring occasionally, until the onions become translucent and fragrant, about 5 minutes.
  3. Add chopped sweet potatoes and carrots to the pot. Stir well to coat the vegetables with the aromatics and cook for another 2 minutes.
  4. Pour in the vegetable broth, ensuring the vegetables are covered. Raise the heat to bring the mixture to a gentle simmer.
  5. Reduce heat to low, cover the pot, and let the vegetables simmer until tender, about 20-25 minutes. The vegetables should be easily pierced with a fork.
  6. Use an immersion blender directly in the pot, or carefully transfer the mixture in batches to a blender, then blend until smooth and creamy. Be cautious with hot liquids.
  7. Return the blended soup to the pot (if using a blender), then season with salt and pepper to taste. Stir well and heat through for another 2-3 minutes.
  8. Once the soup is hot and seasoned to your liking, ladle it into bowls and serve immediately, enjoying the warm, velvety texture and vibrant color.