Easy Spiced Carrot and Sweet Potato Soup

This Easy Spiced Carrot and Sweet Potato Soup is a smooth, warming bowl of comfort that’s full of earthy flavor and gentle spice. Made with wholesome ingredients and ready in under an hour, it’s one of my go-to meals when I want something cozy, nutritious, and simple.

Why You’ll Love This Recipe

I love how this soup brings out the natural sweetness of carrots and sweet potatoes while balancing it with a hint of warm spices like cumin and ginger. It’s velvety, satisfying, and perfect for chilly evenings or light lunches. Plus, it’s naturally gluten-free and easy to make vegan if I want.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Carrots (peeled and chopped)

• Sweet potatoes (peeled and chopped)

• Onion (chopped)

• Garlic (minced)

• Fresh ginger (grated) or ground ginger

• Ground cumin

• Vegetable broth or chicken broth

• Olive oil

• Salt and black pepper

• Optional: coconut milk or cream for extra richness

• Optional: chili flakes or cayenne for a kick

Directions

1. I heat olive oil in a large pot over medium heat, then sauté the onions for 4–5 minutes until soft.

2. I add the garlic, ginger, and cumin, cooking for another minute until fragrant.

3. I stir in the chopped carrots and sweet potatoes, then pour in the broth.

4. I bring everything to a boil, then reduce to a simmer and cook for 20–25 minutes, or until the vegetables are tender.

5. I use an immersion blender to blend the soup until smooth. If I’m using a regular blender, I work in batches and return the soup to the pot.

6. I season with salt, pepper, and more spices if needed. If I want it creamier, I stir in a splash of coconut milk or cream.

7. I serve hot, garnished with a swirl of cream, fresh herbs, or crunchy seeds if I have them on hand.

Servings and timing

This recipe makes about 4 generous servings. It takes around 10 minutes to prep and 25 minutes to cook, so I can have it on the table in 35–40 minutes.

Variations

• I sometimes add a chopped apple or a splash of orange juice for brightness.

• For a heartier version, I stir in cooked lentils or top with crispy chickpeas.

• If I want a Thai twist, I add a bit of red curry paste and extra coconut milk.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. To reheat, I warm it gently on the stovetop or in the microwave, adding a little water or broth if it thickens too much.

FAQs

Can I make this soup vegan?

Yes, I just use vegetable broth and skip the cream or use coconut milk. The flavor is just as rich and satisfying.

Can I roast the vegetables instead of boiling?

Absolutely. Roasting the carrots and sweet potatoes first adds a deeper, caramelized flavor. I just toss them in oil and roast at 400°F (200°C) until tender, then blend with the broth and spices.

What’s the best way to blend the soup?

I use an immersion blender right in the pot for ease, but a high-speed blender gives the smoothest texture. I let the soup cool slightly before blending to be safe.

Can I make this soup spicy?

Yes, I often add a pinch of cayenne pepper or chili flakes while it simmers, or drizzle with hot sauce just before serving.

What should I serve with this soup?

I usually pair it with crusty bread, grilled cheese, or a simple green salad. It also makes a great starter for a bigger meal.

Conclusion

This Easy Spiced Carrot and Sweet Potato Soup is nourishing, flavorful, and beautifully simple. I love how the ingredients come together into a silky, spiced bowl of goodness that warms me from the inside out. Whether I’m making it as a quick weeknight dinner or freezing a batch for later, it’s a staple I always come back to.