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Autumn Carrot And Sweet Potato Soup

This warm and comforting Autumn Carrot and Sweet Potato Soup is perfect for chilly days. It’s rich in flavors and nutrients, making it a great choice for a hearty meal. The combination of sweet potatoes and carrots creates a deliciously sweet base, enhanced with spices for depth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Autumn/Vegetarian
Servings 4 People
Calories 200 kcal

Equipment

  • 1 large pot
  • 1 cutting board
  • 1 potato peeler
  • 1 blender immersion or countertop
  • 1 measuring cups and spoons

Ingredients
  

  • 500 g sweet potatoes, peeled and diced
  • 300 g carrots, peeled and diced
  • 150 g onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice Optional for added brightness.
  • Fresh parsley for garnish Optional.

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
  • Add the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring frequently to prevent burning.
  • Add the diced sweet potatoes and carrots to the pot. Stir to combine with the onion and garlic.
  • Sprinkle in the ground cumin, ground cinnamon, salt, and black pepper. Stir to evenly coat the vegetables in the spices.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes and carrots are tender.
  • Once the vegetables are cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth (or carefully transfer to a countertop blender in batches).
  • If desired, stir in lemon juice for added brightness. Adjust seasoning to taste.
  • Serve hot, garnished with fresh parsley if desired.

Notes

For a creamier texture, you can add a splash of coconut milk or cream before blending.
This soup can be stored in the refrigerator for up to 4 days or frozen for later use.
Feel free to experiment with additional spices, such as nutmeg or ginger, to tailor the flavor to your liking.