Carrot Sweet Potato Soup

This carrot sweet potato soup is pureed to create a silky texture. It’s made with humble yet wholesome ingredients. Carrots, sweet potatoes, ginger, and turmeric work together to create a subtly sweet soup with warm undertones.

Course Soup

Cuisine American

Keyword creamy vegetable soup, easy soups

Prep Time 20

Cook Time 1 25

Total Time 1 45

Servings

Calories 173kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Butter
1 tablespoon Olive Oil
1 medium Onion diced (yellow or white onion)
2 Celery Ribs diced
2 Garlic Cloves minced
½ teaspoon Ginger Powder
½ teaspoon Ground Turmeric
¼ teaspoon Black Pepper
1½ pounds Carrots peeled and cut into roughly 1 inch pieces
1 pound Sweet Potatoes peeled and cut into roughly 1 inch pieces
6 cups Chicken Broth or vegetable broth
Salt to taste if needed at the end
Optional Garnish Ideas: Chopped parsley or other fresh herbs, chopped nuts like walnuts, cashews, almonds, pecans, etc., pumpkin seeds, sesame seeds, crumbled bacon, croutons, crushed red pepper, chili powder

Instructions

Heat the butter and olive oil in a large pot over medium heat when the butter is melted add the onions and celery. Cook 3 minutes, stir often.
Next, add the garlic, ginger, turmeric, and black pepper to the pot. Cook for 1 minute, stirring frequently.
Add the carrots and sweet potatoes. Cook 1 minute while stirring.
Now, add the broth while stirring. Raise the heat to high and bring the liquid to a boil (will take about 5-6 minutes). Then, lower heat to medium-low and cover the pot.
Cook the carrot soup for 65-75 minutes or until the carrots are tender. They should be so tender that they easily mash when pressed with a fork or wooden spoon.
Stir the soup occasionally and keep it at a simmer, raise or lower the heat as needed.
Remove the pot from the heat. Process the soup with an immersion blender in the pot. If you don’t have an immersion blender, use a blender (see notes).
Taste the soup and add salt if needed. As a reference we added ¾ teaspoon to ours.
Serve and garnish with parsley and chopped walnuts like we do or use your garnish of choice.

Notes

Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
Cut the carrots roughly the same size so they cook at the same rate. If you have thick carrots, cut them into 1 inch pieces then cut them in half.
Use reduced or low sodium broth and butter if you are sensitive to salt.

Nutrition