Spiced Sweet Potato and Carrot Soup

Spiced Sweet Potato and Carrot Soup brightens cool evenings with sweet, warm flavors and a silky texture. This gentle, spiced soup uses pantry staples and comes together fast, so it’s great for weeknights or easy weekend meals.

Try a similar carrot-lentil soup if you like more protein and a heartier texture.

What makes this soup so inviting

I love how approachable this recipe feels. It balances the natural sweetness of sweet potatoes and carrots with warming spices. You can make a big pot for family dinners or a small batch for one. It also works well across seasons: light enough for spring, cozy for fall. If you enjoy rich-flavored bowls, this recipe sits comfortably next to other comforting bowls like classic hearty soups.

Reasons you’ll come back to this bowl

The spiced sweet potato and carrot soup blends simple, everyday ingredients into something special. The spices cumin, coriander, a touch of cinnamon play quietly, not loudly. The result feels homemade and thoughtful without much fuss. It’s quick to make and forgiving. Chop the veg, simmer, blend, and you have a smooth, fragrant soup in under 45 minutes. Leftovers hold up well, so you can cook once and eat twice.

Ingredients and substitutions

Here’s what you’ll need and why each part matters. Sweet potatoes and carrots form the base and give natural sweetness. Onion and garlic build depth. Vegetable stock keeps the soup vegetarian-friendly while adding body. Spices warm the profile without overpowering it.

What you’ll need for this recipe

• 1 lb (450 g) sweet potatoes, peeled and chopped
• 3 medium carrots, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon (optional)
• 4 cups vegetable stock
• Salt and pepper to taste
• 2–3 tbsp tahini or coconut milk for creaminess (optional)
• Fresh lemon juice and chopped parsley for finishing

Smart swaps for dietary needs

• For a creamier, dairy-free finish use tahini or full-fat coconut milk.
• If you need more protein, stir in cooked lentils at the end; similar ideas appear in this brown lentil and sweet potato curry.
• For less oil, sauté the onion in a splash of water or stock.

Smart variation (Optional)

Roast the sweet potatoes and carrots at 400°F (200°C) for 25–30 minutes before simmering. Roasting deepens sweetness and adds a slightly smoky edge.

How to make this soup

Follow a simple sequence: sweat aromatics, add veg and spices, simmer, and blend. Below is an easy step-by-step and some tips for texture and timing.

Step-by-step cooking instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, 5–7 minutes.
2. Add garlic, cumin, coriander, and cinnamon. Cook 30 seconds until fragrant.
3. Add chopped sweet potatoes and carrots. Stir to coat in spices.
4. Pour in vegetable stock. Bring to a boil, then reduce heat and simmer until veg are tender, about 20 minutes.
5. Use an immersion blender or transfer in batches to a blender. Puree until smooth.
6. Stir in tahini or coconut milk if using. Season with salt, pepper, and a squeeze of lemon.
7. Serve hot with chopped parsley and a drizzle of olive oil or yogurt alternative.

Step	Details
1	Sauté onion in olive oil until translucent.
2	Add spices and garlic briefly to release aroma.
3	Simmer with stock until vegetables are soft.
4	Blend until smooth and finish with a creamy touch.

Tips for texture, timing & tools

• Use an immersion blender for an easy, hot blend. If using a countertop blender, cool slightly before blending.
• For a chunkier soup, reserve a cup of the cooked veg before blending and fold those back in.
• Want more tang? Add lemon juice a little at a time. A splash brightens the whole bowl, a technique often used in bold soups like hot and sour recipes.

Keeping it fresh and warm

How to store it right

Cool soup to room temperature within two hours. Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Label containers with the date.

Leftover soup tips can be helpful if you want ideas for turning bowls into full meals.

Reheating without losing flavor

Reheat gently on the stove over low heat, stirring occasionally. Add a splash of stock or water if it thickens too much. If frozen, thaw overnight in the fridge before reheating.

A dish worth making again and again

This soup rewards small tweaks. Swap spices, add a spoonful of nut butter, or toss in greens at the end. It gives consistent, comforting results every time.

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FAQs

Can I make this in a slow cooker?

Yes. Sauté the onion and spices first, or add everything raw to the slow cooker. Cook on low for 4–6 hours or high for 2–3 hours, then blend.

Is this soup freezer-friendly?

Absolutely. Freeze in meal-sized portions. Thaw in the fridge overnight and reheat gently on the stove.

How can I make it creamier without dairy?

Stir in tahini, coconut milk, or cashew cream. Each gives a different but pleasant richness.

Can I add protein to make it a full meal?

Yes. Stir in cooked lentils, white beans, or shredded roasted chicken if you eat meat. Beans keep it plant-forward and filling.

Final Thoughts

If you want a flavorful, easy meal that highlights winter vegetables, try this Spiced Sweet Potato and Carrot Soup recipe and adjust the spices to your taste. For another tahini-smooth take that pairs well with the same flavor family, see this version on Slow Cooker Vegetable Soup.