Go Back

Carrot and Sweet Potato Soup

Carrot and sweet potato soup is simmered until the vegetables are fork-tender, then blended smooth and finished with heavy cream. Ground cumin adds warm flavor to this velvety one-pot soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 lb carrots peeled and sliced
  • 1.5 lb sweet potatoes peeled and cut into 1-inch cubes
  • 4 cups low-sodium vegetable broth
  • 0.5 tsp ground cumin
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup heavy cream

Equipment

  • 1 5-quart pot
  • 1 Immersion blender

Method
 

  1. Heat the olive oil in a 5-quart pot over medium heat, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  3. Add the carrots, sweet potatoes, broth, cumin, salt, and pepper, and bring to a boil.
  4. Cover and simmer over low heat for 20 to 25 minutes, until the vegetables are very tender when pierced with a fork.
  5. Remove the pot from the heat and blend the soup with an immersion blender until smooth.
  6. Stir in the heavy cream and warm the soup over low heat for 2 to 3 minutes, without letting it boil.

Notes

For the smoothest texture, blend until no vegetable pieces remain. Refrigerate leftovers for up to 4 days; freezing is not recommended after adding the cream. For a dairy-free version, swap the heavy cream for full-fat coconut milk.