Picture a chilly day where the aroma of sweet potatoes and carrots fills your kitchen, inviting warmth and comfort.
This Sweet Potato Carrot Soup isn’t only simple to prepare but also a beloved classic, offering a cozy hug in a bowl.
As the ingredients meld, the dish transforms into a silky, flavorful delight.
Let’s bring this comforting soup to life and enjoy its soothing embrace.
Kitchen Tools Required
- 1 Large Pot
- 1 Blender or Immersion Blender
- 1 Knife
- 1 Cutting Board
- 1 Measuring Cup
- 1 Spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 2 large sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 cup coconut milk
- 2 tablespoons fresh parsley, chopped (optional)
Cook & Prep Time
To efficiently manage your time while preparing Sweet Potato Carrot Soup, follow this timeline:
- Reading Time (5 minutes):
- Begin by reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Prep Time (15 minutes):
- 0:00 – 5:00: Gather all ingredients and equipment needed for the recipe.
- 5:00 – 10:00: Chop the onion, peel and chop the sweet potatoes and carrots, and mince the garlic.
- 10:00 – 15:00: Measure out the vegetable broth, olive oil, spices, and coconut milk.
- Cook Time (30 minutes):
- 15:00 – 20:00: Heat olive oil in a large pot over medium heat and sauté the chopped onion and minced garlic until the onion is translucent.
- 20:00 – 25:00: Pour in vegetable broth, add sweet potatoes, and carrots. Stir in salt, black pepper, cumin, and cinnamon.
- 25:00 – 40:00: Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes or until vegetables are tender.
- Cooling and Blending (10 minutes):
- 40:00 – 45:00: Remove the pot from heat and let it cool slightly.
- 45:00 – 50:00: Use a blender or immersion blender to puree the soup until smooth.
- Final Steps and Resting Time (5 minutes):
- 50:00 – 55:00: Stir in coconut milk and gently heat the soup on low heat. Adjust seasoning with more salt and pepper if needed.
- 55:00 – 60:00: Let the soup rest for about 5 minutes.
- Serving:
- 60:00: Serve the soup hot, garnished with fresh parsley if desired.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, sauté until onion is translucent.
Pour in vegetable broth, then add sweet potatoes and carrots.
Stir in salt, black pepper, cumin, and cinnamon.
Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes or until vegetables are tender.
Remove the pot from heat and let it cool slightly.
Use a blender or immersion blender to puree the soup until smooth.
Stir in coconut milk and heat the soup gently on low heat.
Adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up every delicious drop.
- Toasted Nuts: Sprinkle some toasted almonds or walnuts on top for added crunch and texture.
- Crème Fraîche or Yogurt: Add a dollop of crème fraîche or Greek yogurt for a creamy, tangy contrast.
- Fresh Salad: Serve alongside a fresh green salad with a light vinaigrette to balance the rich flavors of the soup.
- Grilled Cheese Sandwich: Accompany with a classic grilled cheese sandwich for a comforting and satisfying meal.
Storage
Store Sweet Potato Carrot Soup in an airtight container in the refrigerator for up to three days.
Reheat gently before serving.
For longer storage, freeze in suitable containers for up to three months.
Freezing
To freeze Sweet Potato Carrot Soup, let it cool completely.
Then transfer it to airtight containers.
Leave space for expansion.
Label with the date.
Freeze for up to three months.
Reheating
To reheat Sweet Potato Carrot Soup, gently warm it on the stovetop over low heat, stirring occasionally.
Alternatively, microwave on medium power, in short intervals, stirring between each, to avoid overheating.
Final Thoughts
Sweet Potato Carrot Soup is a delightful and comforting dish perfect for any season.
The blend of sweet potatoes and carrots creates a naturally sweet and creamy base.
Adding spices like cumin and cinnamon enhances the flavor profile, giving the soup a warm and inviting aroma.
The use of coconut milk adds a rich creaminess, making it both vegan and gluten-free.
For an extra touch, garnish with fresh parsley to add a hint of freshness and color.
This soup isn’t only delicious but also packed with nutrients, making it a wholesome option for lunch or dinner.
Whether you’re serving it to guests or enjoying it as a cozy dinner at home, Sweet Potato Carrot Soup is sure to be a hit.
Frequently Asked Questions
Can I Substitute Another Milk for Coconut Milk?
You can substitute coconut milk with almond milk, cashew milk, or regular dairy milk. Each will alter the flavor and texture slightly. Add gradually and taste, as some alternatives might be less creamy or sweet.
Is This Soup Vegan-Friendly?
Yes, it’s vegan-friendly. All ingredients listed are plant-based, including vegetable broth and coconut milk. Make certain you don’t substitute any ingredients with animal-derived products. Double-check your broth and coconut milk labels for any non-vegan additives.
What Can I Use Instead of Cumin?
You can substitute cumin with ground coriander for a milder flavor or smoked paprika for a more robust, earthy taste. Both alternatives enhance the dish’s complexity without overpowering the other ingredients’ profiles. Adjust seasoning to taste.
Can I Add Protein to This Soup?
You can add protein by incorporating cooked lentils or chickpeas. Stir them in after blending. Alternatively, use a plant-based protein powder or cooked chicken pieces for a non-vegetarian option. Adjust seasonings to taste.
How Do I Make the Soup Thicker?
To thicken the soup, use less broth initially or simmer longer to reduce liquid. Blend additional cooked sweet potatoes or carrots. Stir in a slurry of cornstarch and water, or add a small amount of cream.
Sweet Potato Carrot Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Spoon
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 3 cup vegetable broth
- 2 large sweet potatoes peeled and chopped
- 3 large carrots peeled and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 cup coconut milk
- 2 tablespoon fresh parsley chopped, optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Pour in vegetable broth, then add sweet potatoes and carrots.
- Stir in salt, black pepper, cumin, and cinnamon.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes or until vegetables are tender.
- Remove the pot from heat and let it cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in coconut milk and heat the soup gently on low heat.
- Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
