Sweet Potato & Carrot Soup

I used to think soup was a punishment. A bland, watery consequence for forgetting to go grocery shopping. Then I discovered this recipe.

This isn’t just soup; it’s a warm, velvety hug in a bowl. My secret weapon for looking like a culinary genius with minimal effort. This Sweet Potato & Carrot Soup is the meal that converted me from a soup skeptic to a full-blown enthusiast.

It’s so good, it feels like cheating.

This isn’t your average, sad puree. The magic is in the roasting. Have you ever roasted a sweet potato and wanted to just eat the whole tray?

We’re capturing that exact caramelized, deeply sweet flavor. The carrots add a subtle earthy note that keeps it from being cloying. It’s nostalgic, like the best parts of Thanksgiving dinner, but it’s also ridiculously healthy.

It’s the culinary equivalent of a cozy sweater.

Jump to Recipe

Ingredients

Gathering these ingredients is the hardest part of this recipe, and it’s not hard. You probably have most of this already. The star players are, of course, our vibrant root vegetables.

Don’t skip the fresh ginger; it’s the zing that makes this soup pop.

2 large sweet potatoes, peeled and cubed
4 large carrots, peeled and chopped
1 yellow onion, roughly chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
2 tbsp olive oil
1 tsp smoked paprika
Salt and black pepper to taste

Step-by-Step Instructions

Roast your veggies. Toss the sweet potatoes and carrots with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until tender and slightly browned.
This step builds the flavor foundation, so don’t rush it.
Sauté the aromatics. In a large pot, sauté the onion until soft. Add the garlic and ginger, cooking for just a minute until fragrant.
Your kitchen should smell incredible right now.
Combine and simmer. Add the roasted veggies and vegetable broth to the pot. Bring it to a boil, then reduce to a simmer for 15 minutes.
This lets all the flavors get to know each other.
Blend until smooth. Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until perfectly smooth and velvety.
Finish with coconut milk.
Stir in the coconut milk and smoked paprika. Taste and adjust seasoning. This is where the soup goes from good to “can I have the recipe?” good.

Storage Instructions

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This soup is a meal prep dream.

Let it cool completely before storing. In the fridge, it stays fresh for up to 5 days in an airtight container. For the freezer, portion it out and it will keep for 3 months.

Pro tip: freeze it in single-serving containers for a instant lunch. Thaw overnight in the fridge and reheat gently on the stove.

Why You’ll Love This Sweet Potato & Carrot Soup

It’s a Major Time-Saver: Make a big batch on Sunday and have effortless, healthy lunches all week. No more sad desk salads.
It’s Incredibly Nutritious: Packed with Vitamin A, fiber, and anti-inflammatory goodness from the ginger.
It’s a wellness shot you actually want to eat.
It Pleases Everyone: I’ve served this to picky kids, skeptical partners, and fancy friends. It’s a universal crowd-pleaser, IMO.

Common Mistakes to Avoid

Not roasting the vegetables. Boiling them instead will give you a much less flavorful soup. Don’t do this to yourself.
Blending the soup while it’s too hot. This creates a soup volcano.
Let it cool for a few minutes unless you want to redecorate your kitchen.
Using pre-ground ginger instead of fresh. The flavor is just not the same. Fresh ginger is non-negotiable for that bright, zesty kick.

Alternatives and Variations

This recipe is a fantastic base for experimentation. For a spicy kick, add a pinch of cayenne pepper with the paprika.

To make it more substantial, try adding a can of rinsed chickpeas before blending. It’s naturally vegan and gluten-free. If you don’t have coconut milk, heavy cream or even Greek yogurt works as a substitute.

Can I freeze this Sweet Potato & Carrot Soup?

Absolutely!

This soup freezes beautifully. Just make sure it’s completely cool before transferring it to freezer-safe bags or containers. It’s my go-to for a healthy freezer meal.

What’s the best substitute for coconut milk?

If you’re not a fan of coconut, you can use heavy cream for a richer taste or even plain, unsweetened almond milk for a lighter version.

The texture will be slightly different, but still delicious.

How long does this Sweet Potato & Carrot Soup stay fresh?

When stored properly in the refrigerator, it will stay fresh for up to 5 days. Always give it a good stir when you reheat it, as some separation is natural.

Is this kid-friendly?

Surprisingly, yes! The natural sweetness from the roasted vegetables is a huge hit with kids.

The smooth, creamy texture is also a win for little ones. It’s a great healthy family dinner.

Can I prep it ahead of time?

This is the ultimate make-ahead meal. You can chop the vegetables the night before to save time.

The entire soup actually tastes better the next day after the flavors have fully melded.