Easiest Way to Prepare Tasty Sweet Potato and Carrot Soup

Sweet Potato and Carrot Soup. Browse Our Collection Of Simple Potato Soup Recipes and Prepare Yummy Meals! Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Stir in the apples and honey.

The addition of a small amount of cream at the end will soften and enrich the soup, but is fully optional—the soup is just as smooth and tempting without it. Jazz up each bowl of soup with one of the many possible garnishes listed. Saute the chopped onions in some olive oil until translucent. You can have Sweet Potato and Carrot Soup using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Sweet Potato and Carrot Soup

1. Prepare 3 tbsp of butter.
2. It's 1 cup of onion, chopped.
3. Prepare 1/2 tsp of ground cinnamon.
4. You need 1/2 tsp of ground nutmeg.
5. Prepare 1/2 tsp of ground Jamaican all-spice, or all-spice.
6. You need 1/2 tsp of ground cardamom.
7. It's 4 3/4 cup of sweet potatoes - peeled and cubed.
8. You need 3 cup of carrots - peeled and cubed.
9. You need 3 1/2 cup of chicken broth, low-sodium.
10. It's 3 cup of water.
11. You need 1 1/2 tsp of fresh grated ginger.
12. Prepare 1/4 cup of half & half.
13. It's 1 tbsp of (optional) sour cream.

Add in the diced sweet potatoes and carrots and the chicken broth. Arrange sweet potatoes, carrots and onion on a baking tray and drizzle with olive oil. Place vegetables in a large pot and pour stock over. Using an immersion blender, blend until soup is smooth.

Sweet Potato and Carrot Soup step by step

1. Prep all vegetables. Dice onion. Peel then cut sweet potatoes and carrots to roughly the same size..
2. In a small bowl combine and mix well all dry spices, EXCEPT the ginger..
3. In a large pot over medium heat melt butter. Add onions and saute about 4-5 minutes, or longer until translucent. Each stove is different so if onions look like they are about to burn turn down the heat. (If you have an electric stove, take the pot off the element for about a minute.) Add spices and stir for 1 minute until fragrant..
4. Add sweet potatoes and stir. Add carrots and stir all to combine well..
5. Increase heat to high add broth and water. When everything is combined and just beginning to boil add freshly grated ginger..
6. Cover, reduce heat and simmer for 35 minutes. Before going to next step make sure vegetables are cooked through by fork testing..
7. Take soup pot off heat element if you have an electric stove. If not, turn off heat. Uncover pot and allow to cool for about 20 minutes before proceeding to next step..
8. Working in small batches ladle soup mix into blender. While blending if mixture seems too thick add a little broth. Make sure to blend until very smooth. Pour into separate pot. Repeat until all has been blended. If you have an immersion blender, blend until creamy smooth consistency..
9. Once everything is blended add half & half and stir well to combine..
10. Optional - When serving add a tablespoon of sour cream to soup..
11. For me, this soup tastes better the next day, but sometimes I can't wait that long..
12. If there are leftovers, this soup freezes beautifully..

I used fresh ginger instead of dried, and included a couple of cloves of garlic. I also added some red lentils to the sweet potato and carrots while it was cooking, and blended in some soft tofu to give it some protein at the end. It's a hearty, healthy, feel-good meal and is forever included in my rotation. Stir in the ground cumin and cook for a further minute. Pour in the hot vegetable stock and increase the heat to high.