This Carrot and Sweet Potato Soup recipe is packed with delicious ingredients like carrots, sweet potatoes, and apples, which provide a sweet and savory taste with a hint of spice.
The warm and comforting aroma of ginger, garlic, and curry powder makes it a great addition to your menu. This recipe is easy to follow and requires no fancy cooking skills or equipment.
How to Make Carrot and Sweet Potato Soup
Note: The full instructions are provided in the recipe card below.
Heat the oil in a large soup pot over medium-high heat. Add the onions, bell pepper, and carrots and cook, stirring, until the vegetables soften, about 10 minutes.
Add the chicken bouillon, cayenne, black pepper, garlic, and ginger, and cook for 1 minute more. Stir in the sweet potato, add the water, and boil. Reduce the heat to medium-low, cover, and simmer until the sweet potatoes are tender about 25 to 30 minutes.
Add the apples. Using a stick blender, puree the soup until smooth and creamy (alternatively, let the soup cool slightly, then puree in 2 batches in the blender.
Be sure to leave the hole in the lid open, and cover with a clean kitchen towel, to allow the steam to escape.) Taste and adjust salt and pepper, if needed. Ladle the carrot and sweet potato soup into bowls and serve with a swirl of cream if desired.
Notes: Add a swirl of cream that floats on top of the carrot and sweet potato soup: whip a few tablespoons of cream with a whisk until slightly thickened, then drizzle the cream over the carrot and sweet potato soup.
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Recipe
Easy Carrot and Sweet Potato Soup
Equipment
Ingredients
- 4 tablespoons olive oil
- 2 medium yellow onions , chopped
- 1 orange bell pepper , seeded and diced
- One 1-inch piece of ginger root , sliced
- 4 garlic , peeled and smashed
- 1 pound carrots , peeled and cut into 1-inch pieces
- 1-½ pounds (about 2 small) sweet potatoes, peeled and cut into 1-inch pieces
- 8 cups hot water
- 2 tablespoons knorr granulated chicken flavor bouillon
- 1½ teaspoons Curry powder , to taste
- 1 Honey crisp apple or Granny Smith apples , peeled, seeded, and chopped
- ½ teaspoon ground black pepper
- 3 green scallions , chopped
Instructions
- Heat the oil in a large soup pot over medium-high heat. Add the onions, bell pepper, ginger, garlic, and carrots and cook, stirring, until the vegetables soften, about 10 minutes. Add the chicken bouillon and black pepper.
- Stir in the sweet potato and water, and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 25 to 30 minutes. Add the apples.
- Using a stick blender, puree the soup until smooth and creamy (alternatively, let the soup cool slightly, then puree in 2 batches in the blender. Be sure to leave the hole in the lid open, and cover with a clean kitchen towel, to allow the steam to escape.)
- Taste and adjust salt and pepper, if needed. Ladle the carrot and sweet potato soup into bowls and serve with a swirl of cream if desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
