Sweet Potato Carrot Soup

Sweet Potato Carrot Soup
Molly Watson
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
252 Calories
6g Fat
44g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 252
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 9%
Cholesterol 8mg 3%
Sodium 1008mg 44%
Total Carbohydrate 44g 16%
Dietary Fiber 6g 22%
Protein 8g
Calcium 136mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lots of orange, lots of flavor, lots of vitamins. This Sweet Potato Carrot Soup is easy, delicious, nutritious, and able to cheer up the dreariest winter day. An addition of a small amount of cream at the end will soften and enrich the soup, but is fully optional - the soup is just as smooth and tempting without it. Jazz up each bowl of soup with one of the many possible garnishes listed below.

Like all soups, this one is especially delicious when made with Homemade Chicken Broth.


  • 2 small onions or leeks
  • 1 Tablespoon vegetable oil or butter
  • 2 cloves garlic, chopped (optional)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 2 pounds sweet potatoes (2 medium or 1 large)
  • 1/2 pound carrots (3 to 4 medium)
  • 6 cups homemade chicken or vegetable broth OR 4 cups commercial broth and 2 cups water
  • 1/4 to 1/2 cup cream, half-and-half, or sour cream (optional)

Steps to Make It

  1. Trim, clean and chop the onions or leeks.

  2. In a large pot over medium high heat melt the butter or heat oil. Add the onions or leeks. Cook, stirring occasionally, until the vegetables are soft, about 3 minutes.

  3. Meanwhile, peel and mince the garlic, if using, and add it and the salt to the pot. Cook, stirring frequently, until the onions are tender, about 2 more minutes.

  4. Meanwhile, peel and chop the the sweet potatoes and the carrots. Add them to the pot along with the broth (or broth and water). Bring everything to a boil. Reduce the heat to maintain a steady but gentle simmer and cook until all of the vegetables are very soft, 15 to 20 minutes.

  5. If you have a hand-held immersion blender, this is an excellent time to use it: Puree the soup until utterly smooth (this will take some time and moving the blender around a pot to make sure everything is thoroughly puréed). If using a blender or food processor, work in batches that fill the bowl of the processor or blender about half-way full. Put a kitchen towel over the top to catch any splatters (hot liquid will sometimes fly out), and whirl each batch until utterly smooth and creamy looking. Repeat with remaining batches as needed and return the soup to the pot.

  6. Once the soup is puréed, stir in the cream, if using. Taste and add salt as needed before servings. Add garnishes from the list below as you like.


  • A swirl of Horseradish Cream

  • A dollop of yogurt or sour cream

  • A sprinkle of fresh chopped herbs like parsley or thyme

  • Some shreds of cooked, crisp bacon, pancetta, or prosciutto

  • A dash of hot sauce or spoon of homemade harissa