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–+ servings
sweet potato carrot soup

Sweet Potato Carrot Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

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

For best results, choose sweet potatoes that are firm and free from blemishes. If you prefer a spicier soup, add a pinch of cayenne pepper during cooking. This soup can also be made ahead and stored in the refrigerator for up to three days, allowing the flavors to meld and intensify.
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