Description
This carrot and sweet potato soup is the coziest one-pot meal for chilly days! It's warmly spiced, silky, and packed with nourishing veggies. Made with carrots, sweet potatoes, aromatics, and broth, it blends into a smooth, feel-good soup for weeknight dinners or meal prep.
Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, peeled and diced
- 4 cups diced sweet potato, peeled (about 4-5 medium sweet potatoes)
- 4 large carrots, sliced
- 1 clove garlic, peeled and sliced
- 1.5 teaspoons whole cumin seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 4 cups broth (chicken or veggie)
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Toppings: pepitas, chili oil, cilantro, cream
Instructions
- Sauté aromatics. Heat the olive oil in a large soup pot or dutch oven over medium heat. Add onion, sweet potatoes, and carrots, and sauté for 7-8 minutes until everything starts to soften. Add garlic, cumin seeds, cinnamon, ginger, and turmeric. Stir to coat the vegetables and get the cumin seeds exposed to the oil and heat. Sauté for another 3-4 minutes.
- Add broth & simmer. Add in the broth and water, and season with the salt and pepper. Stir and increase heat slightly to bring everything to a gentle bubble. Reduce to a simmer, cover, and allow the soup to simmer for 15-20 minutes, or until veggies are fork tender.
- Blend & serve. Using an immersion blender, blend the soup until completely smooth. Alternatively, give the soup a moment to cool and very carefully transfer the soup to a stand blender. Blend until smooth, then transfer back to the pot to reheat. Top with fresh cilantro, a drizzle of cream or coconut milk, pepitas, and/or chili oil!
Notes
- Storage & freezing. Store leftover soup in an airtight container in the fridge for up to 5 days. Freeze in an airtight container for up to 3 months. Reheat gently on the stovetop (after thawing, if frozen) or microwave.
- Chili oil. Chili crisp is a favorite at our house! But if you live in the United States and have access to a Trader Joe's, see if you can find the salsa macha. It's like a chili oil with pepitas, sesame seeds, and sunflower seeds, and it is SO good on this soup.
- Drizzling. Heavy cream, coconut milk, and olive oil are all great for drizzling on this soup. If you're into gut health, I have drizzled whole milk plain kefir on this soup - also recommend. It provides the acidity of yogurt but doesn't separate into weird chunks!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, one pot
- Cuisine: Moroccan-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 208
- Sugar: 12.7 g
- Sodium: 969 mg
- Fat: 4 g
- Carbohydrates: 41.6 g
- Fiber: 7.1 g
- Protein: 3.5 g
- Cholesterol: 0 mg
