Homemade Carrot Sweet Potato Soup

This Homemade Carrot Sweet Potato Soup is bright, silky, and comforting. It uses simple pantry staples and comes together in about 30–40 minutes, so it’s perfect for weeknights or a brisk weekend lunch.

Try another cozy soup idea here.

What makes this soup worth cooking

I love this recipe for its warm, seasonal flavors and quick prep. Carrots and sweet potatoes roast or simmer to bring out natural sweetness. A light onion and garlic base keeps it savory without masking the vegetables. If you like hearty bowls, you might also enjoy this potato and bean version for a different take.

Reasons you’ll fall for this bowl

This soup hits the comfort note with everyday ingredients. The carrot and sweet potato pair creates a naturally sweet, lightly earthy flavor that feels cozy on cool days. A splash of citrus or a dollop of yogurt brightens each spoonful.

It’s also quick to make. Chop your vegetables, sauté aromatics, add stock, simmer until soft, then blend. No long simmering required. Feel free to serve with crusty bread or a simple salad for a full, satisfying meal. If you want another hearty option, check out this Italian-style potato soup for inspiration.

Ingredients and easy swaps

Below are the ingredients that give the soup its smooth texture and balanced flavor. I list simple swaps for diet needs so you can make it your own.

What you’ll need for Homemade Carrot Sweet Potato Soup

• 1 tablespoon olive oil or neutral oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound carrots, peeled and chopped
• 1 pound sweet potatoes, peeled and chopped
• 4 cups vegetable or chicken stock (use low-sodium if preferred)
• 1/2 teaspoon ground cumin (optional)
• Salt and black pepper to taste
• 1 tablespoon lemon juice or apple cider vinegar
• Optional garnish: plain yogurt or coconut yogurt, chopped herbs, pumpkin seeds

Smart swaps for dietary needs

• To keep it vegan, use vegetable stock and coconut yogurt as a garnish.
• For a thinner soup, add more stock or a splash of water when blending.
• Want extra protein? Stir in cooked lentils or a scoop of canned beans. Try pairing techniques from a legume recipe like this lentil and sweet potato curry if you want to add spices or legumes.

A simple variation (optional)

• Roast the chopped carrots and sweet potatoes at 400°F (200°C) for 25–30 minutes before simmering to add a deeper caramelized flavor.

How to make this carrot and sweet potato soup

Follow these clear steps for a smooth, flavorful soup.

Step-by-step cooking instructions

1. Heat the oil in a large pot over medium heat. Add the chopped onion and cook 5–7 minutes until soft.
2. Add garlic and cumin; cook 30 seconds until fragrant.
3. Stir in carrots and sweet potatoes. Pour in the stock to cover the vegetables. Bring to a simmer.
4. Reduce heat, cover, and simmer 15–20 minutes until vegetables are very tender.
5. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender and return to the pot.
6. Stir in lemon juice, and season with salt and pepper. Adjust thickness with extra stock if needed.
7. Serve hot with a swirl of yogurt and a sprinkle of herbs or seeds.

Step	Details
1	Sauté onion in oil over medium heat until soft, about 5–7 minutes.
2	Add garlic and spices, then the chopped carrots and sweet potatoes. Pour in stock and simmer.
3	Puree until smooth, season, and serve with garnish.

Tips for texture, timing & tools

• Use an immersion blender for a faster, safer blend in the pot.
• For extra silkiness, strain the blended soup through a fine mesh sieve.
• If you prefer a chunkier texture, reserve some cooked vegetables before blending and fold them back in.
• Leftover soup thickens in the fridge; thin with a splash of stock or water when reheating.

Keeping and warming leftovers the right way

How to keep it fresh

Cool the soup to room temperature within two hours. Store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Gentle reheating without losing flavor

Reheat on the stovetop over low heat, stirring occasionally. Add a little stock to loosen the texture if needed. Avoid high heat; it can dull delicate flavors.

A dish worth making again and again

This soup stores and reheats well, so you can make a big pot and enjoy several meals. It also makes a friendly meal to share with neighbors or friends.

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FAQs

Can I make this soup vegan?

Yes. Use vegetable stock and a plant-based yogurt or coconut cream as a garnish.

Can I roast the vegetables first?

Absolutely. Roasting adds depth and caramelization. Roast at 400°F (200°C) for about 25–30 minutes, then proceed with the recipe.

How can I make it more filling?

Stir in cooked lentils, white beans, or serve with whole grain bread. For ideas on pairing with legumes, see a lentil and sweet potato recipe like the one linked earlier.

Can I freeze this soup?

Yes. Freeze in airtight containers or freezer bags for up to 3 months. Thaw in the fridge before reheating.

Final Thoughts

If you want another carrot-and-sweet-potato take or ideas for seasoning and serving, check the detailed recipe at Spicy Butternut Squash and Sweet Potato Soup. Give this Homemade Carrot Sweet Potato Soup a try it’s simple, tasty, and very forgiving for home cooks.