Mouth-watering Simple Creamy Sweet Potato Carrot Soup is a quick, easy, and delicious homemade soup recipe that’s sure to impress.
It’s a hearty soup that is as smooth as velvet, full of veggies, and with a pure creamy taste that will leave your taste buds begging for more.
Made with a combination of sweet potatoes, carrots, and onions and seasoned to perfection, it’s both sweet and savory, making it the ultimate comfort food. Topped with crunchy candied pecans, this kid-friendly and nutritious soup will surely be a hit with everyone in your family.
Like my Old Fashioned Potato Soup and my Pumpkin Sweet Potato Soup, it’s classic comfort food and is excellent when served as a starter or as a main dish. Not only is this dish simple, but it is also a nutritious, filling, one-pot meal that’s perfect for lunch or a casual weeknight dinner.
Make-ahead sweet potato carrot soup would also be a perfect first course for a Thanksgiving or holiday dinner. This hearty dish is not only delicious, but it’s also incredibly easy to make.
Whether you’re a seasoned chef or a beginner in the kitchen, you’ll be able to whip up a batch of this tasty sweet potato soup in no time. So why not try it today and see just how delicious it can be?
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Ingredient notes:
- Butter: You can substitute olive oil, but keep in mind that it will affect the flavor.
- Onion and garlic: These cruciferous vegetables provide tons of flavor.
- Cumin, cinnamon, and nutmeg: These spices add warmth and depth of flavor.
- Thyme: adds a lovely earthy, slightly lemony flavor. Fresh is best, but ground thyme works too.
- Chicken stock: You can use chicken or vegetable stock, depending on your preference.
- Sweet potatoes and carrots: These are the main ingredients and provide a natural sweetness.
- Salt and pepper: Enhance all of the flavors.
- Molasses: Adds a sweet, robust flavor. (not pictured)
- Heavy cream: adds a creamy richness. You can substitute a dairy-free alternative such as coconut milk.
(Specific measurements can be found in the recipe below.)
How to make Sweet Potato Carrot Soup:
- Melt the butter in a Dutch oven or stock pot over medium-high heat. Add the onion and carrots and cook for about five minutes or until the vegetables are tender. Then, add the garlic and cook for one minute or until the garlic is fragrant.
- Add the potatoes, cinnamon, nutmeg, sprig of thyme, and cumin and stir to combine. Cook for another two to three minutes.
- Add the chicken stock, bring to a simmer, and reduce the heat to medium-low. Simmer for 30-35 minutes or until the potatoes are very soft and mash easily when pressed with a fork.
- Remove the pan from the heat and use an immersion blender to puree the vegetables until they are creamy and smooth. When pureeing, keep the blades submerged, and be careful not to splatter the hot liquid on you.
- Alternatively, you can puree the mixture in a regular blender in small batches. Again, be careful that the hot liquid doesn’t splatter. Cover the top of the blender with a folded dish towel to prevent any liquid from splashing out.
- Add the cream, molasses, salt, and pepper to the pureed vegetables. Taste and add additional salt and pepper, if desired.
- Serve the sweet potato carrot soup hot; and optional, garnish it with chopped Candied Pecans, Roasted Pecans, or one of the other toppings listed below before serving.
What to serve with this recipe:
This is a hearty and filling soup that pairs well with numerous sides. Here are some menu ideas:
- Bread: Serve with a slice of hot Southern Cornbread, Hoe Cakes, Texas Toast Garlic Bread, or even Sausage Cheese Bread.
- Salad: Serve a simple green salad such as my Spinach Salad with Apples, Broccoli Slaw, or Apple Pecan Salad to balance out the richness of this dish.
- Sandwich: Serve a sandwich, such as my Fried Chicken Burger, Buffalo Shrimp Po’ Boy, or Shrimp Burger, for a more substantial meal.
- Roasted vegetables: Serve grilled vegetables, such as Grilled Vegetable Kabobs, on the side for added nutrition.
- Grilled chicken: Serve with Grilled Chicken Skewers or Grilled Teriyaki Chicken for added protein.
Recipe variations:
Sweet potato soup is a delicious and nutritious dish that can be prepared in many different ways.
- Thai Sweet Potato Carrot Soup: Add Thai flavors by substituting coconut milk for the cream, and add one tablespoon of curry paste or one teaspoon of curry powder and one tablespoon of freshly grated ginger.
- Sweet Potato Carrot and Ginger Soup: Add one tablespoon of freshly grated ginger to the base for a zingy twist on the classic recipe.
- Smoky Sweet Potato Carrot Soup: Add a teaspoon of smoked paprika for a rich, smoky flavor.
- Spicy Sweet Potato Carrot Soup: Add one tablespoon of chili powder or a quarter teaspoon of red pepper flakes for a spicy kick or add a drizzle of chili oil.
- Sweet Potato and Apple Soup: Add three to four diced peeled apples or pears instead of carrots for a sweet and tangy flavor.
- Sweet Potato and Cauliflower Soup: Add a head of cauliflower instead of carrots for a creamy and nutty flavor.
- Sweet Potato Carrot and Peanut Soup: Add a half cup of peanut butter to the for a rich and nutty taste.
- Sweet Potato Carrot and Kale Soup: Add four cups of chopped kale for a healthy and hearty meal.
- Sweet Potato and Butternut Squash Soup: Substitute two pounds of butternut squash for the carrots.
Garnish or topping options:
There are many delicious garnishes or toppings that you can add to this easy soup to enhance its flavor and texture. Here are some fun options:
- Crispy bacon or pancetta: Crumble crispy bacon or pancetta on top for a savory and crunchy addition.
- Sour cream or yogurt: Add a dollop of sour cream or yogurt for a tangy and creamy flavor.
- Candied or roasted pecans: Sprinkle on top for a nutty crunch.
- Cheese: Add a few ounces of shredded fontina cheese or grated parmesan cheese on top for a rich and indulgent addition.
- Croutons: Add crispy croutons or even a handful of Cheeze it’s for a satisfying crunch.
- Fried sage leaves: Fry sage leaves in a bit of olive oil until crispy and sprinkle them on top for a savory and crunchy addition.
- Pesto: Swirl a spoonful of pesto on the soup for a fresh and herbaceous flavor.
- Fried onion rings: Make homemade or purchase canned fried onions and sprinkle them on the soup for a tasty addition.
- White or black truffle oil – just a drop or two adds a rich and complex earthy flavor.
Where did sweet potato soup originate?
Believe it or not, sweet potato soup originated in China. According to Wikipedia, it sweet potatoes are one of their most harvested crops.
Recipe FAQs:
Yes, you can make this hearty soup ahead of time and store it in the refrigerator for up to three days or in the freezer for up to three months. Then, to reheat, warm it on the stove or in the microwave.
Yes, you can use a blender to puree the vegetables but be careful when blending hot liquids. Allow the mixture to cool slightly before blending, and only fill the blender halfway to avoid splattering.
To adjust the consistency, you can add more or less liquid, such as chicken stock or cream, depending on your preference. Additionally, you can blend the soup for a shorter or longer time to achieve a smoother or chunkier texture.
You can use coconut cream or milk, cashew cream, or plain yogurt as a substitute for heavy cream. Each alternative will add a slightly different flavor and texture.
Top tips:
- To make vegan sweet potato soup, substitute vegetable stock for chicken stock.
- You can substitute canned coconut milk for heavy whipping cream.
- Dried thyme can be substituted for fresh thyme. Use a half teaspoon of dried thyme instead of the sprig of fresh thyme.
- If you make a lot of soup, I highly recommend you get an electric immersion blender. They are relatively inexpensive; a quick look online shows prices anywhere from $17-$30.
- If you don’t have molasses, you can substitute one tablespoon of packed brown sugar or a tablespoon of maple syrup.
- To freeze this soup, store it in an airtight container in your freezer for up to three months. To serve, let it thaw overnight and heat up on the stove over medium-low heat.
More soup recipes:
If you need more menu ideas, here is a link to all of my soup recipes.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
Simple Creamy Sweet Potato Carrot Soup Recipe
Equipment
- Immersion blender a regular blender can also be used
- stock pot or Dutch oven
Ingredients
- 3 tablespoons unsalted butter
- 1 large sweet onion, Vidalia if possible, chopped
- 4 large carrots, unpeeled and rough chopped
- 4 garlic cloves, minced
- 2 large sweet potatoes, peeled and chopped (about 2 pounds)
- 1 sprig fresh thyme
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon cumin
- 4 cups chicken stock
- 1 cup heavy whipping cream
- 1 tablespoon molasses
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup candied pecans chopped
Instructions
- Melt the butter in a Dutch oven or stock pot over medium-high heat. Add the onion and carrots and cook for about five minutes or until the vegetables are tender. Then, add the garlic and cook for one minute or until the garlic is fragrant.
- Add the potatoes, cinnamon, nutmeg, sprig of thyme, and cumin and stir to combine. Cook for another two to three minutes.
- Add the chicken stock, bring to a simmer, and reduce the heat to medium-low. Simmer for 30-35 minutes or until the potatoes are very soft and mash easily when pressed with a fork.
- Remove the pan from the heat and use an immersion blender to puree the vegetables until they are creamy and smooth. When pureeing, keep the blades submerged, and be careful not to splatter the hot liquid on you.
- Add the cream, molasses, salt, and pepper to the pureed vegetables. Taste and add additional salt and pepper, if desired.
- Serve the sweet potato carrot soup hot. Optional, garnish with chopped candied pecans, roasted pecans, or another topping before serving
Notes
- To make vegan sweet potato soup, substitute vegetable stock for chicken stock.
- You can substitute canned coconut milk for heavy whipping cream.
- Dried thyme can be substituted for fresh thyme. Use half a teaspoon of dried thyme instead of the sprig of fresh thyme.
- If you make a lot of soup, I highly recommend you get an electric immersion blender. They are relatively inexpensive; a quick look online shows prices anywhere from $17-$30.
- If you don’t have molasses, you can substitute one tablespoon of packed brown sugar or maple syrup.
- To freeze this soup, store it in an airtight container in your freezer for up to three months. To serve, let it thaw overnight and heat up on the stove over medium-low heat.
Just one word: FANTASTIC ! I’m super glad I found your blog, thank you for sharing this amazing recipe !
Thank you so much for your kind comment! I hope you enjoy the soup!
Sharon