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Spicy Carrot and Sweet Potato Soup

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A cozy, chunky soup mixing sweet roasted root vegetables with warm spices, perfect for chilly evenings.

Ingredients

Scale
  • 1 lb carrots, peeled and roughly chopped
  • 1 lb sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 3 cloves garlic, smashed and minced
  • 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
  • 1 tablespoon olive oil or neutral oil
  • 1 teaspoon ground cumin
  • 1/2–1 teaspoon red pepper flakes (adjust to taste)
  • 4 cups vegetable stock (or low-sodium chicken stock alternative)
  • Salt and black pepper to taste
  • Juice of 1 lemon or 2 tablespoons tahini for finishing
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Heat oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in garlic and ginger and cook for 1 minute more.
  2. Add cumin and red pepper flakes; toast briefly until fragrant.
  3. Add carrots and sweet potatoes. Stir to coat with spices. Cook for 3–4 minutes to start softening the vegetables.
  4. Pour in stock and bring to a boil. Lower heat and simmer until vegetables are fork-tender, about 20 minutes.
  5. Remove from heat and puree with an immersion blender until smooth, or carefully blend in batches in a blender. Adjust seasoning with salt, pepper, and lemon juice.
  6. Serve hot with a drizzle of tahini or a spoonful of yogurt and a sprinkle of fresh herbs.

Notes

For a silky finish, blend while the soup is still hot and strain if you prefer extra-smooth texture. Leftovers reheat well; add a splash of stock when warming to lift the flavor.

Nutrition

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

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