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Homemade Carrot Sweet Potato Soup

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A bright, silky, and comforting soup made with carrots and sweet potatoes, perfect for weeknights or a brisk weekend lunch.

Ingredients

Scale
  • 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 (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

Instructions

  1. Heat the oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes until soft.
  2. Add garlic and cumin; cook for 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 for 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.

Notes

This soup stores and reheats well, making it great for meal prep. For a vegan version, use vegetable stock and coconut yogurt.

Nutrition

Find it online: https://recipesunfolded.com/homemade-carrot-sweet-potato-soup/

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