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.
Immersion blender a regular blender can also be used
stock pot or Dutch oven
Ingredients
3tablespoonsunsalted butter
1large sweet onion,Vidalia if possible, chopped
4large carrots,unpeeled and rough chopped
4garlic cloves,minced
2large sweet potatoes,peeled and chopped (about 2 pounds)
1sprigfresh thyme
½teaspoonground cinnamon
¼teaspoonground nutmeg
1teaspooncumin
4cupschicken stock
1cupheavy whipping cream
1tablespoonmolasses
½teaspoonkosher salt
¼teaspoonground black pepper
½cupcandied pecanschopped
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.