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Sweet Potato and Carrot Soup

This creamy soup combines roasted sweet potatoes and carrots, blended into a smooth, vibrant orange purée. It’s made by sautéing aromatics, simmering the vegetables in vegetable stock, and then blending until silky, resulting in a comforting, bowl-ready dish with a velvety texture.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 2 large sweet potatoes peeled and chopped
  • 3 large carrots peeled and chopped
  • 4 cups vegetable stock preferably homemade or low-sodium
  • to taste salt and pepper
  • 1 splash lemon juice optional, for brightness

Equipment

  • Chef's Knife
  • Cutting Board
  • Large pot or saucepan
  • Immersion blender or regular blender
  • Measuring spoons
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large pot over medium heat until it shimmers and starts to smell fragrant.
  2. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. The aroma should be sweet and inviting.
  3. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
  4. Add the chopped sweet potatoes and carrots, stirring well to coat them in the aromatic mixture. Sauté for 5 minutes until the vegetables start to soften and their edges turn slightly golden.
  5. Pour in the vegetable stock, ensuring all the vegetables are covered. Bring the mixture to a gentle boil, hearing a steady bubbling sound.
  6. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the sweet potatoes and carrots are very tender when pierced with a fork.
  7. Uncover the pot and, using an immersion blender, carefully blend the soup directly in the pot until it’s smooth and velvety. If using a regular blender, blend in batches, then return to the pot.
  8. Taste the soup and season with salt and pepper. Add a splash of lemon juice if you like a bright, fresh note.
  9. Let the soup sit off the heat for a few minutes to allow flavors to deepen, then give it a final stir.

Notes

For an extra layer of flavor, roast the sweet potatoes and carrots before adding them to the soup. This enhances sweetness and adds a smoky depth. The soup keeps well in the fridge for up to 2 days or can be frozen in portions for easy, comforting meals.