This Carrot Sweet Potato Soup recipe is loaded with warming spices like cinnamon, ginger, and cumin. It's thick and creamy from the coconut milk, which makes it the ultimate fall food! Just 1 pot is needed!
I love this carrot sweet potato soup recipe for its wide variety of flavors- it's sweet, spicy, warming, and rich!
This soup is easy to throw together for a quick weeknight dinner since all you need is just 1 pot and 10 minutes of prep.
For more cozy soup recipes, check out my pumpkin tomato soup, dairy-free potato leek soup, and broccoli pea soup.
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Ingredients You Need
- Coconut milk. For the best result, use full-fat coconut milk from a can.
- Vegetable broth or water. Either use store-bought or homemade vegetable broth. You can use a bouillon cube or paste and dilute it in water.
- Tomato paste. For adding richness and depth of flavor to this carrot sweet potato soup.
- Onion, garlic, and ginger. These will be our aromatics for the soup.
- Whole spices. Coriander seeds, cumin seeds, and a whole cinnamon stick. Also salt and black pepper for flavor. If you don't have whole spices on hand, you can use ground spices instead, just double the quantity. I like using whole spices are they're more potent and often fresher than ground spices.
See the recipe card below for the full list of ingredients and exact measurements.
Variations
- No coconut milk: You can omit it and replace it with more vegetable broth, or with ¼ cup of almond butter, tahini, or cashew butter.
- With butternut squash: If you don't have sweet potatoes on hand, you can use the same amount of butternut squash.
- High protein: Want to bump up the protein content? Add 1 cup of red lentils with the veggies and simmer until soft. Keep in mind that you'll need to add more vegetable broth because the lentils will absorb more, so adjust as you go.
How to Make Sweet Potato Soup
Step 1: First, start by sauteeing the aromatics to activate their flavor. In a Dutch oven or a large soup pot, heat some oil. Then add onion, ginger, and garlic and cook for 2-3 minutes, stirring often to prevent burning. Then, add your spices, tomato paste, and chili flakes (optional). Cook for 2 more minutes.
Step 2: Add the sweet potatoes, carrots, vegetable broth, salt, and black pepper. Bring to a boil and simmer for 25-30 minutes or until the vegetables are soft.
Step 3: Next, remove the cinnamon stick and add in your coconut milk. Stir to combine.
Step 4: Use an immersion blender to blend the soup until creamy. If are using a standard blender it's important to let the soup cool a bit before transferring it. Don't fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape. Return the soup to the pot and add any additional liquid if you need to thin it out.
👩🏼🍳 Petra's Tips
- Use full-fat coconut milk. When making this carrot sweet potato soup, it's best to use coconut milk from a can, as it makes the soup thick and creamy. Coconut milk from a carton will not work the same.
- Use whole spices. When spices are ground, they release their natural flavors. Whole spices retain their flavor inside and only release it when exposed to heat, making them more potent. I recommend using whole spices if you have them available.
- Cut the carrots smaller than the sweet potatoes. Carrots take longer to cook than sweet potatoes, so you'll want to cut them into smaller pieces so they cook around the same time.
- Cook down your tomato paste. It's important to caramelize the tomato paste in the oil until it darkens before adding the vegetable broth. This makes it sweeter and less acidic and gives it a deeper, more complex flavor. I do this whenever I'm cooking with tomato paste such as in my Meditteranean tomato soup with feta, garam masala curry, or this spicy white bean stew.
Recipe FAQs
Yes, both carrots and sweet potatoes are high in vitamin A, fiber, antioxidants, and potassium, making them nutrient-dense ingredients. Sweet potatoes have higher amounts of vitamin C and manganese, while carrots are a good source of vitamin K1.
This recipe is great for meal prep and it lasts for a good 5 days in the fridge. Let it cool to room temperature then transfer to an airtight container and refrigerate until ready to serve.
You can! Let the soup cool to room temperature, then transfer it to a container and cover it with a lid. Freezer for up to 3 months. Let it thaw overnight in the fridge before serving (I like to portion the soup in a few small containers instead of one big one, so it can thaw easily).
Stovetop: Add soup to a pot and heat over medium heat for 5 minutes or until warm. Add a splash of water if it's too thick.
Microwave: Transfer soup to a bowl and microwave for 1-2 minutes or until warm.
Serving Suggestions
I love serving this carrot sweet potato soup with a drizzle of homemade chili oil to balance out the natural sweetness of the dish.
It's delicious served alongside garlic ciabatta bread, homemade cornbread (no buttermilk!), or crispy pan-fried chickpeas.
For a lighter side dish, go with my arugula spinach salad with parmesan and avocado, roasted sweet potato beet salad, or risoni pasta salad.
More Cozy Soup Recipes
If you tried this Carrot Sweet Potato Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Sweet Potato Soup Recipe
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon cumin seeds *
- 1 teaspoon coriander seeds
- ½ teaspoon chili flakes (optional, for heat)
- 2 tbsp tomato paste
- 1 whole cinnamon stick or ¼ teaspoon ground cinnamon
- 2 cups cubed sweet potatoes
- 2 cups cubed carrots
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4-5 cups vegetable broth or water
- 1 14-ounce can full-fat coconut milk (add less for less fat)
Instructions
- To a Dutch oven or a large soup pot, heat some oil over medium-low heat. Once hot, add onion, ginger, and garlic. Cook for 2-3 minutes or until lightly golden. Stir often to prevent burning.1 tablespoon olive oil, 1 medium onion, diced, 1 tablespoon minced ginger, 1 tablespoon minced garlic
- Then, add your whole spices- coriander seeds, cumin seeds, and a cinnamon stick, as well as the tomato paste and chili flakes (optional). Stir and cook for 2 more minutes.1 teaspoon cumin seeds *, 1 teaspoon coriander seeds, ½ teaspoon chili flakes, 1 whole cinnamon stick, 2 tablespoon tomato paste
- Add the sweet potatoes, carrots, vegetable broth, salt, and black pepper. Bring to a boil. Simmer on medium-low heat for 25-30 minutes or until the vegetables are soft.2 cups cubed sweet potatoes, 2 cups cubed carrots, 1 teaspoon salt, 4-5 cups vegetable broth or water, ½ teaspoon black pepper
- Remove the cinnamon stick. Add in the coconut milk and stir. Use an immersion blender to blend the soup until creamy. If are using a standard blender it's important to let the soup cool a bit before transferring it. Don't fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape.1 14-ounce can full-fat coconut milk
- Pour the soup back to the pot and add any additional broth or water if you need to thin it out. At this point, you can taste and adjust the flavor if needed- more salt for saltiness, some lime juice for tang, or black pepper for a kick.
- Serve immediately and top with some croutons, crispy fried chickpeas, or fresh herbs (all optional).
Notes
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Pavel says
So creamy and delicious! Loved this recipe!
Petranka says
So happy to hear!