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This Easy Carrot and Sweet Potato Soup is a delicious combination of onions, carrots, sweet potatoes and just a touch of spice. Not only is it delicious, but it’s packed with nutritional goodness, it counts as 3 of your 5 a day and only contains 219 calories!
Quick, easy and delicious
This Easy Carrot and Sweet Potato Soup perfectly encapsulates the Easy Peasy Foodie philosophy: it’s quick, easy, and delicious! It’s also very budget friendly too – and packed with nutritional goodness. What’s not to like?
An easy peasy way to get 3 of your 5-a-day!
We all know we should be eating more veg. And this soup is a really easy way of getting those extra veggies into your diet! It delivers a whopping great THREE of your 5 a day, thanks to the onions, sweet potatoes and carrots. Better still, sweet potatoesandcarrots are rich in vitamins, minerals, beta-carotene, antioxidants and fibre.
How to make Carrot and Sweet Potato Soup
This delicious Carrot and Sweet Potato Soup is very easy to make. All you need to do is fry the onions, garlic, chilli flakes and spices. Then, add the chopped carrots, sweet potatoes, vegetable stock, salt and pepper. Bring to the boil, then simmer for 20 minutes. Finally, blitz in a blender until completely smooth. Easy peasy!
(Full recipe given in the recipe card below.)
What to serve with Carrot and Sweet Potato Soup
I love to serve this simple soup with freshly baked soda bread. For example:
- Easy Irish Soda Bread with Yogurt
- Guinness and Treacle Soda Bread
- Buckwheat Soda Bread
- Easy Soda Bread Rolls
(Find all my easy peasy bread recipes here.)
Make it your own
This super simple recipe is lovely just as it is. But there are plenty of ways to adapt it, if you want to. You could, for example:
- Add other spices such as fresh ginger and/or turmeric
- Use curry powder instead of the individual spices
- Use fresh chilli instead of dried chilli flakes
- Add butternut squash, parsnips, swede or turnip
- Add red lentils (add in at the same time as the stock)
- Use chicken stock instead of vegetable stock
- Add a tin of butter beans, cannellini beans or haricot beans (add in at the end)
- Add some shredded leftover chicken (after the soup has been blended)
I’d love to hear if you come up with any really good variations! Let me know in the comment section below.
Fill the freezer!
This easy peasy Carrot and Sweet Potato Soup is the perfect ‘fill the freezer’ meal… In fact, I nearly always make a double quantity of this soup. We eat half freshly made and I divide the remaining half into individual portions and freeze for a near instant meal in the future, when I’m in a hurry or have no energy to cook! Far healthier (and cheaper!) than a ready meal or takeaway.
Want more easy peasy soups?
I have lots of other deliciously easy soup recipes. Here a few of my favourites…
- Curried Parsnip Soup (Only 4 Ingredients!)
- Immune System Booster Soup
- Roasted Butternut Squash and Red Pepper Soup
- Spiced Carrot and Lentil Soup
- Easy Carrot and Coriander Soup
(Find all my Easy Peasy Soup Recipes here.)
Immune System Booster Soup
What to do with leftover Carrot and Sweet Potato Soup
Place any leftovers in a lidded container in the fridge, where they will keep for up to 3 days.
To reheat, tip into a saucepan, along with a small splash of water. Reheat over a medium heat until piping hot all the way through.
Alternatively, you can reheat this Carrot and Sweet Potato soup in the microwave.
Can you freeze Carrot and Sweet Potato Soup?
Absolutely! This soup freezes beautifully. Place the cooked and cooled soup in a lidded container in the freezer, where it will keep for up to 3 months.
(I prefer to freeze this soup in individual portions so I can use it for 1 person servings in the future – lunch when everyone else is out, for example.)
Reheat as above.
If you like this recipe…
…you might also like:
- Easy Carrot and Butternut Squash Soup
- Easy Carrot and Parsnip Soup
- Easy Pumpkin and Sweet Potato Soup
- Easy Sweet Potato and Butternut Squash Soup
- Sweet Potato and Red Lentil Soup
Print Pin
This Easy Carrot and Sweet Potato Soup is a delicious combination of onions, carrots, sweet potatoes and just a touch of spice. Not only is it delicious, but it’s packed with nutritional goodness, it counts as 3 of your 5 a day and only contains 219 calories!
Course Main Course, Soup, Starter
Cuisine British
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 4 people
Calories 219kcal
Author Eb Gargano
Ingredients
Metric - US Customary
- 1 tablespoon olive oil
- 2 onions diced
- 2 cloves garlic grated or crushed
- ½ teaspoon dried chilli flakes (or to taste)
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 500 g carrots chopped into small chunks (roughly 1cm / ½inch cubes – See Note 1)
- 500 g sweet potatoes skin removed and chopped into small chunks (roughly 1cm / ½inch cubes – See Note 2)
- 750 ml vegetable stock (from a cube is fine - I use 1 Kallo Organic Vegetable Stock cube)
- Salt and black pepper to taste (see Note 3)
Instructions
Place the olive oil and diced onions in a fairly large saucepan and gently fry for 5 minutes, with the lid on, until softened but not brown. Stir occasionally.
Add the garlic, chilli flakes and spices. Fry for 1 more minute, stirring occasionally. (Add a small splash of water if it gets too dry.)
Add the chopped carrots, chopped sweet potato, vegetable stock, salt and pepper and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 20 minutes with the lid on, or until the vegetables are quite soft.
Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 4.)
If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. Add more water if the soup is too thick for your liking. You may also wish to check the seasoning at this point too.
Serve with homemade bread.
Notes
- I find, because this soup is blended until smooth, there is no need to peel the carrots. Not peeling the carrots has no negative impact on the final soup, means you get extra goodness from the skins and saves you a job!
- Peeling sweet potatoes can be a bit of a pain. A little hack to speed things up is to cut each sweet potato into thick discs, then place each disc (flat side down) on your chopping board and chop the skin off using a knife, cutting downwards all the way around each disk. I find this far quicker and easier than peeling!
- I prefer to only add black pepper to this soup, as the salt content of the stock cube makes this soup salty enough for my tastes.
- If you prefer, you can use a stick blender or leave the soup un-blended.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Easy Carrot and Sweet Potato Soup
Amount Per Serving
Calories 219Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 163mg7%
Potassium 921mg26%
Carbohydrates 43g14%
Fiber 8g33%
Sugar 14g16%
Protein 4g8%
Vitamin A 38698IU774%
Vitamin C 15mg18%
Calcium 100mg10%
Iron 2mg11%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.
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