Best Sweet Potato Carrot Soup Recipes

ROASTED SWEET POTATO & CARROT SOUP

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Steps:

• Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
• Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
• Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

CARROT, SWEET POTATO AND SQUASH SOUP

Steps:

• Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
• To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP

Steps:

• Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
• Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
• Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

CURRIED SWEET POTATO, CARROT, AND APPLE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
• Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
• Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
• Serve warm with crumbled goat cheese.

ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
• While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
• Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
• Sprinkle with cilantro to serve.

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP

Steps:

• If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
• Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
• While the onions are cooking, peel and dice the sweet potato and carrots.
• Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
• Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
• Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
• Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
• Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
• Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
• This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
• You can sub pumpkin pie spice for the ground spices listed.
• Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

CURRIED SWEET POTATO AND CARROT SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat. Add shallots; saute in hot oil until tender, about 3 minutes.
• Stir sweet potato, carrot, ginger, and curry powder together in the saucepan with the shallots; cook and stir until just beginning to soften, 3 to 4 minutes.
• Pour chicken broth over the vegetable mixture; bring to a boil, cover the saucepan, reduce heat to low, and simmer until the vegetables are tender, 25 to 30 minutes. Season soup with salt.
• Pour about half the soup into a blender no more than half full. Hold lid in place and pulse blender a few times before leaving on to puree. Pour pureed soup into a serving bowl and repeat with remaining soup.

RED LENTIL, SWEET POTATO, CARROT, AND APPLE SOUP

Steps:

• peel and chop sweet potatoes, apple, and carrot into 1 inch pieces. Saute onion in olive oil in a large heavy bottom pot until translucent. Add chili,cumin,curry powder,ginger,and garlic and saute for 1 min more until fragrant. Add chopped vegetabless and saute for 5 mins over medium heat. Add lentils and broth, cover and simmer for 30 mins. Serve with yogurt and cilantro. Can be pureed.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Steps:

• Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. Cook's Note This soup is also great served with crumbled feta cheese instead of yogurt as garnish.

SWEET POTATO AND CARROT SOUP WITH CARDAMOM

Steps:

• Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
• Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, and puree in batches until smooth.

ROASTED TWO SQUASH, PARSNIP, SWEET POTATO, CELERY, CARROT SOUP

Steps:

• Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
• Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
• Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
• Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
• Return soup to boil before serving.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Steps:

• 1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
• 2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
• 3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• 4. Return the pureed soup to the cooking pot. Bring back to a.
• simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

SLOW COOKER CARROT-GINGER-SWEET POTATO-COCONUT SOUP (VEGAN)

Steps:

• Chop sweet potato and onions to small pieces.
• Put carrots, sweet potato, onions, ginger paste, and curry powder into slow-cooker.
• Pour vegetable stock into slow-cooker.
• Cook in slow-cooker on high for 8 hours (until veggies are soft).
• Add salt to taste.
• Blend with immersion blender.
• Pour in coconut milk while blending.

CURRIED CARROT, SWEET POTATO (OR YAM) & GINGER SOUP

Steps:

• Heat oil in saucepan.
• Add shallots (onions), sauté for 3 minutes until tender.
• Add potato, carrots, ginger & curry. Cook 2 minutes.
• Add broth. Bring to boil then simmer for 25-30 minutes - until tender.
• Puree soup ½ at a time in blender or food processor.

SPICED CARROT AND SWEET POTATO SOUP WITH ALMOND AND GINGER MATZO

Steps:

• Melt margarine in heavy large pot over medium-high heat.
• Add carrots, onion and sweet potato.
• Saute until onion is translucent, about 8 minutes.
• Add 2 3/4 teaspoons cumin, paprika, cayenne and cinnamon; stir 1 minute.
• Add 8 cups broth and bring to boil.
• Reduce heat to medium-low, cover and simmer until carrots are very tender, about 30 minutes.
• Puree soup in small batches in blender until smooth.
• Return to same pot.
• Mix in remaining 1/2 teaspoon cumin.
• Thin soup with all or part of remaining 1 cup broth.
• Season soup to taste with salt and pepper.
• Refrigerate until cold; then cover and keep refrigerated at least 1 day and up to 3 days.
• Rewarm soup over medium heat and ladle into bowls; add matzo balls and sprinkle with cilantro.

SPICY SWEET POTATO, SQUASH AND CARROT SOUP

Steps:

• Peel and chop the garlic, chop three spring onions and the coriander stems, dice half the chilli and add to a large pot. Add the curry powder and fry in one teaspoon oil for 2 minutes.
• Add the sweet potato, squash and carrots and fry for a few more seconds before adding the stock. Boil for 15-20 minutes.
• Put the cashews in a freezer bag and bash a few times with a rolling pin. Toast the crushed nuts in a dry frying pan over a low heat for approximately 3-4 minutes.
• Chop the remaining spring onions, coriander leaves and spring onions.
• When all the vegetables are completely softened, blend the soup together. Ladle into bowls and garnish with the crushed nuts, chilli, coriander and spring onions.

CREAMY CARROT AND SWEET POTATO SOUP

Steps:

• Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
• Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

COLD OR HOT SWEET POTATO AND CARROT SOUP

Steps:

• Take 1/4 cup of the broth and sauté the onions and ginger until tender adding the cloves, cinnamon and nutmeg.
• Add the sweet potato, cut fine to reduce cooking time. IF you haven't cooked the carrots with a bit of water and pepper add them now also again cut fine to reduce cooking time.
• Cook for about 8 to 10 minutes or until the potatoes and carrots are soft. Remove from heat and blenderize. DO not stick your wooden spoon too far down in the blender while running or you will ruin a perfectly good antique spoon and add fiber. This is called stupid at least for this cook. However it might add an extra flavor to the dish if the spoon is seasoned properly but NOT recommended.
• After pureeing, return to the saucepan and add the soy milk to consistency. You will know when honest. You want a thick rich soup. Taste, add the orange zest then add the cheese, optional btw and taste again then add salt or pepper if you think you need them.
• Serve heated in winter or chill in summer.

SWEET POTATO CARROT GINGER SOUP

Steps:

• Melt butter in large pot.
• Saute onions, celery, garlic, carrots, and sweet potato over medium heat for about 12 minutes (until vegetables have softened).
• Add ginger, curry powder, and any other optional seasonings. Stir for 2 minutes.
• Add chicken or vegetable broth and bring to a boil.
• Reduce heat and let simmer for 5 minutes.
• Add the cream and again bring to a boil.
• Reduce heat and let simmer until vegetables are soft and tender (stirring frequently).
• Turn off heat and let soup cool for 5-10 minutes.
• Puree with an immersion blender or in batches in a blender or food processor.
• Add salt/pepper to taste.