Easy Carrot and Sweet Potato Soup
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.
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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
How to Store & Re-Heat
To store: Leftover Carrot and Sweet Potato Soup, let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months.
To reheat: You can use a microwave or a stovetop. If using a microwave, transfer the soup to a microwave-safe bowl, cover it with a microwave-safe lid or a damp paper towel, and heat on high for 1-2 minutes, stirring occasionally, until heated.
If using a stovetop, transfer the soup to a saucepan and heat over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if the soup seems too thick. Taste and adjust seasoning, and serve hot with your desired garnishes. Make sure only to reheat the portion you intend to eat, and do not reheat the soup more than once.
Make-Ahead
Carrot and Sweet Potato Soup is a great make-ahead dish that can save you time and effort during a busy week. To make it ahead of time, follow the recipe, then let the soup cool to room temperature. Once cooled, transfer the soup to an airtight container and refrigerate for 3-4 days or freeze for up to 3 months. When you're ready to serve the soup, reheat it on the stovetop or in the microwave, following the instructions for reheating mentioned earlier.
You can divide the soup into portions and store them in single-serve containers for an easy and convenient lunch or dinner. By making Carrot and Sweet Potato Soup ahead of time, you'll have a delicious and nutritious meal ready whenever needed.
Nutrition Facts
Easy Carrot and Sweet Potato Soup
Amount per Serving
Calories
114
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
0.1
mg
0
%
Sodium
408
mg
18
%
Potassium
321
mg
9
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
1
g
2
%
Vitamin A
11218
IU
224
%
Vitamin C
22
mg
27
%
Calcium
42
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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