Easy Spiced Carrot and Sweet Potato Soup
Easy Spiced Carrot and Sweet Potato Soup is a velvety, warming blend of sweet root vegetables and gentle spices like cumin and ginger. It’s quick to prepare, naturally gluten-free, and easily made vegan for a cozy, nourishing meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Global
- Diet: Vegan
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 1 tsp ground cumin
- 4 carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 4 cups vegetable broth or chicken broth
- Salt and black pepper to taste
- Optional: 1/2 cup coconut milk or cream for added richness
- Optional: pinch of chili flakes or cayenne for spice
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions for 4–5 minutes until softened.
- Add garlic, ginger, and cumin; cook for 1 minute until fragrant.
- Stir in carrots and sweet potatoes, then pour in the broth.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Blend the soup with an immersion blender until smooth, or use a regular blender in batches.
- Season with salt, pepper, and optional chili flakes or cayenne. Stir in coconut milk or cream if using.
- Serve hot, garnished with cream, herbs, or seeds if desired.
Notes
- Add chopped apple or orange juice for a hint of brightness.
- Roasting the vegetables before blending adds depth of flavor.
- Stir in lentils or top with crispy chickpeas for a heartier version.
- For a Thai twist, add red curry paste and extra coconut milk.
- Reheat gently with added broth if soup thickens in storage.
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
