There’s nothing like a warm bowl of Spiced Carrot and Sweet Potato Soup on a cool evening. This creamy, golden soup brings together tender carrots, velvety sweet potatoes, and a cozy blend of cinnamon, ginger, and turmeric. It’s easy to make, full of nourishing flavor, and perfect for busy weeknights or slow weekends. You can make it vegetarian or vegan with vegetable broth, and it freezes beautifully for future meals. Smooth, comforting, and gently spiced, it’s a hug in a bowl.
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Why You’ll Love This Spiced Carrot and Sweet Potato Soup
This soup strikes the perfect balance between natural sweetness and gentle spice. The carrots and sweet potatoes bring warmth and depth, while cinnamon, ginger, and turmeric add subtle richness and an earthy aroma. It’s not just delicious—it’s also packed with vitamins and nutrients. You’ll love how quickly it comes together, making it ideal for cozy fall or winter dinners. It reheats perfectly, so leftovers taste just as good. Plus, it’s family-friendly, adaptable for any diet, and makes your kitchen smell amazing.
Ingredients You’ll Need
Every ingredient in this soup contributes to its comforting, flavorful base. A drizzle of olive oil softens the onions, the carrots and sweet potatoes add sweetness, and the spices create warmth and balance. Broth ties everything together, creating a velvety finish.
Main Ingredients
You’ll need olive oil, a chopped yellow onion, sweet carrots, and creamy sweet potatoes. Chicken or vegetable broth provides a flavorful base—use vegetable broth for a vegan version. Add ground cinnamon, ginger, and turmeric for aromatic warmth, then season with salt and pepper to taste. Together, these ingredients blend into a smooth, satisfying soup that’s both hearty and healthy.
Optional Add-Ins and Toppings
A swirl of cream adds richness, while a sprinkle of pumpkin seeds, slivered almonds, or dried cranberries gives contrast and crunch. You can even mix in a touch of coconut milk for a dairy-free twist. Each option adds personality and texture, turning this simple soup into something special.
Tools and Equipment
For this recipe, you’ll need a heavy-bottomed pot—it helps cook the vegetables evenly and prevents sticking. A hand blender is perfect for achieving a creamy, smooth texture right in the pot. If you don’t have one, carefully transfer the soup in batches to a countertop blender instead. Keep a ladle, knife, and cutting board handy for quick prep, and you’re all set.
How to Make Spiced Carrot and Sweet Potato Soup
Sauté the Onions and Spices
Start by heating olive oil in a large pot over medium heat. Add chopped onions and cook until soft and translucent, about 10 minutes. Stir in the cinnamon, ginger, turmeric, salt, and black pepper. This step releases the spices’ aroma, creating a flavorful base that sets the tone for the whole soup.
Add the Vegetables and Broth
Next, toss in the chopped carrots and cubed sweet potatoes. Pour in your broth and bring everything to a gentle boil. Then, lower the heat, cover, and let it simmer for about 25 to 30 minutes until the vegetables are tender. Stir occasionally to make sure nothing sticks to the bottom.
Blend Until Smooth
Once the vegetables are soft, blend the soup with a hand blender until creamy. If using a regular blender, work in small batches. Taste and adjust seasoning as needed. If it’s too thick, add a splash of water or cream. For extra indulgence, swirl in a spoonful of cream before serving.
Expert Tips for Perfect Soup Every Time
Cut your vegetables into smaller pieces so they cook faster and more evenly. If your soup turns out too thin, simmer it uncovered for a few extra minutes to thicken. On the other hand, if it’s too thick, add water, milk, or broth until it’s just right. Always taste after blending—sweet potatoes and carrots can vary in sweetness, so a pinch more salt or spice might balance it beautifully. And don’t forget, letting the soup rest for a few minutes deepens the flavor.
Serving Suggestions
Serve your Spiced Carrot and Sweet Potato Soup hot with a drizzle of cream or coconut milk on top. Add a sprinkle of pumpkin seeds or almonds for crunch. Pair it with a crusty baguette or a slice of garlic toast for a full meal. It also makes a wonderful starter before dishes like creamy leek and chicken soup made simple or roasted butternut squash soup for cozy evenings. No matter how you serve it, it always feels comforting and homemade.
Storage and Freezing Instructions
Allow the soup to cool completely before storing. Keep it in an airtight container in the fridge for up to 5 days. If you’d like to freeze it, transfer the cooled soup into freezer-safe containers and store for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove, stirring often. Add cream only when serving to maintain the best texture. This soup tastes just as good after freezing, making it perfect for meal prep.
Common Questions About Spiced Carrot and Sweet Potato Soup
Can I make this soup vegan?
Yes! Just use vegetable broth and skip the cream or use coconut milk instead.
Can I roast the vegetables first?
You can—roasting brings deeper flavor and extra sweetness, though it adds some time.
How do I make it spicier?
Add a pinch of cayenne or chili powder when you sauté the onions.
Can I use a blender instead of a hand blender?
Absolutely, just let the soup cool a bit before blending in batches.
How can I make it thicker?
Simmer longer or add a small cooked potato before blending.
Other Recipes You May Enjoy
- classic tomato soup for chilly days
- creamy vegetable soup with cheesy twist
- hearty cabbage soup ready in minutes
- easy crockpot potato soup comfort recipe
Conclusion
This Spiced Carrot and Sweet Potato Soup brings together everything you want in a cozy bowl — creamy texture, gentle sweetness, and just the right touch of spice. It’s easy to make, family-approved, and perfect for chilly days when you crave something soothing yet full of flavor. You can even double the batch and freeze some for later, making it a go-to recipe for busy weeks. For more delicious comfort food ideas and creative serving inspiration, visit my Pinterest page where I share plenty of soup and meal-prep favorites you’ll love.
Spiced Carrot and Sweet Potato Soup
Equipment
- Heavy-bottomed pot For even cooking.
- Hand blender To puree soup until smooth.
- Cutting board and knife For chopping vegetables.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, peeled and chopped
- 3 medium carrots, peeled and chopped
- 4 cups sweet potatoes, peeled and cubed
- 6 cups chicken broth or vegetable broth
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground turmeric
- 1 tsp salt, or to taste
- ¼ tsp ground black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and cook until soft and translucent, about 10 minutes.
- Stir in cinnamon, ginger, turmeric, salt, and pepper. Add carrots, sweet potatoes, and broth. Bring to a boil, then cover and simmer on medium-low for 25–30 minutes until vegetables are tender.
- Blend until smooth using a hand blender. Adjust seasoning to taste. Serve hot with a swirl of cream or toppings like pumpkin seeds or almonds.
