Carrot and Sweet Potato Soup

This Carrot and Sweet Potato Soup is smooth, comforting, and made with simple ingredients. Tender vegetables are simmered with herbs and broth, then blended to your preferred texture and finished with a small splash of cream. It reheats well and freezes beautifully.

This is the kind of soup I like to make when I want something warm and satisfying without a lot of prep or extra ingredients. The carrots and sweet potatoes soften beautifully as they simmer, and a small splash of cream at the end brings everything together without overpowering the vegetables.

As the soup is blended, you can keep the soup completely smooth or leave just a little (or a lot) of texture. That part really comes down to personal preference, which is one of the reasons I enjoy making this soup so much.

If you enjoy blended vegetable soups, you may also like Carrot and Leek Soup, Cream of Asparagus and Potato Soup or Creamy Onion Soup with Ham, which use similar techniques.

Ingredients

Ingredients & Variations

Baby carrots - I used baby carrots mostly whole and I cut only the larger ones in half so everything cooks evenly. This keeps prep simple and helps the vegetables soften at the same rate.

Sweet potatoes - About 2 pounds, or 4 medium sweet potatoes, peeled and cut into 1-inch pieces.

Broth - A combination of vegetable broth and chicken broth gives the soup a fuller flavor without overpowering the vegetables. I prefer the broth unsalted so you can control the seasoning.

Tomato paste - Adds depth and richness without making the soup taste like tomatoes.

Red pepper flakes - This is an optional seasoning. But when my husband taste tested it, he said it needs something extra. A bit of red pepper did the trick. Add more or less to your preference.

Heavy cream - Just a small amount is stirred in at the end for a smooth finish. You can leave it out if you prefer.

Optional garnish - Dried beet crisps add crunch but they are completely optional and easy to skip.

***The ingredient list for this soup is flexible. You can use all vegetable or chicken broth instead of the broth combination. And the heavy cream can be replaced with half-and-half or unsweetened coconut milk for a dairy free option. Dried thyme can be swapped for rosemary or sage for a more savory flavor. If you don't have garlic paste, fresh minced garlic or garlic powder work just as well. ***

How to make Carrot and Sweet Potato Soup

Step 1: Melt the butter in a large soup pot. Add the chopped onion and cook for about 5 minutes, until softened and lightly golden.

Step 2: Add the carrots and sweet potatoes. Stir to coat them in the butter and onions, then cook for about 3 minutes. Stir in the garlic paste and tomato paste. Cook for about 1 minute.

Step 3: Pour in the broths, Bay leaves and seasonings. Stir well and bring the soup to a gentle boil. Cover and simmer for 30 minutes until veggies are tender.

Step 4: Remove the pot from the heat and blend the soup to your desired texture. Stir in the heavy cream. Reheat on low before serving.

Step 5: Stir in the heavy cream. Reheat on low and remove Bay leaves before serving. Garnish with beet crisps if desired.

Soup Blending Options

An immersion blender works especially well for this soup and makes it easy to control the texture. Blend directly in the pot, after you have removed it from the heat, until mostly smooth, leaving a little texture if you like.

If you don't have an immersion blender, let the soup cool for about 15 minutes. Spoon half of the soup into a blender and blend until smooth. Pour it back into the pot, then repeat with the remaining soup.

Recipe Testing Tips

• Blend in short bursts rather than continuously.
  Pulsing gives you better control and helps you stop right when the texture is where you want it.
• If the soup tastes flat, it usually needs salt, not more spices.
  Carrots and sweet potatoes absorb seasoning as they cook. A small pinch of salt at the end often brings the flavors together better than adding more herbs.
• Cook the tomato paste briefly before adding the broth.
  Stirring it into the vegetables for about a minute removes any raw taste and adds depth without making the soup taste like tomatoes.
• Sweet potatoes can vary in sweetness.
  If the soup tastes sweeter than expected, a little extra black pepper or a pinch more thyme helps balance the flavor.

How To Serve

Serve this soup on its own or with a simple side salad for an easy lunch or dinner. It pairs especially well with my recipes for Butter Lettuce Salad with Creamy Balsamic Dressing or a Simple House Salad.

Of course crusty bread or rolls are perfect for dipping. Or you could make a grilled cheese sandwich(with or without bacon).

Optional Garnish Ideas

• A light drizzle of heavy cream or half-and-half
• Fresh thyme leaves or finely chopped parsley
• Cracked black pepper or a pinch of red pepper flakes
• Homemade or store-bought croutons
• Toasted pumpkin seeds (pepitas)
• We also love parmesan crisps on top of soup.

Storage & Freezing

Store leftover soup in a tightly covered container in the refrigerator for up to 4 days.

This soup freezes very well. Cool completely, then freeze in airtight containers for up to 3 months. After thawing in the refrigerator, reheat on low on the stovetop and stir well. If the soup has thickened too much, add up to ¼ cup of broth to thin it out as needed.

Frequently Asked Questions