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Sweet Potato Carrot Soup


Sweet Potato Carrot Soup

Sweet Potato Carrot Soup

Photo © Molly Watson
Lots of orange, lots of flavor, lots of vitamins. This Sweet Potato Carrot Soup is easy, delicious, nutritious, and able to cheer up the dreariest winter day. An addition of a small amount of cream at the end will soften and enrich the soup, but is fully optional - the soup is just as smooth and tempting without it. Jazz up the soup with one of the many possible garnishes listed below.

Like all soups, this one is especially delicious when made with Homemade Chicken Broth.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 1 Tbsp. vegetable oil or butter
  • 2 small onions or leeks, chopped
  • 2 cloves garlic, chopped (optional)
  • 1/2 tsp. salt, plus more to taste
  • 2 lbs. sweet potatoes (2 medium or one large), peeled and chopped
  • 1/2 lb. carrots (3 to 4 medium), peeled and chopped
  • 6 cups homemade chicken or vegetable broth OR 4 cups commercial broth and 2 cups water
  • 1/4 to 1/2 cup cream, half-and-half, or sour cream (optional)


  1. In a large pot over medium high heat melt the butter or heat oil. Add the onions or leeks, garlic, and 1/2 tsp. salt. Cook, stirring, until the vegetables are soft, about 3 minutes.
  2. Add the sweet potatoes, carrots, and broth (or broth and water). Bring everything to a boil. Reduce the heat and simmer until all vegetables are very soft.
  3. Puree with an immersion blender or in batches in a blender. Taste and add salt to taste. Stir in the cream, if using.

Makes 4 to 6 servings Sweet Potato Carrot Soup.

  • A swirl of Horseradish Cream.
  • A dollop of yogurt or sour cream.
  • A sprinkle of fresh chopped herbs like parsley or thyme.
  • Some shreds of cooked, crisp bacon, pancetta, or prosciutto.
  • A dash of hot sauce or spoon of Harissa.

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