Easy Creamy Carrot and Sweet Potato Soup Recipe

Carrot and Sweet Potato Soup is a great way to stay warm and full this fall and winter! With creamy sweet potatoes, carrots, chopped onion, fresh apples, garlic cloves, and vegetable broth, this puréed soup is super easy to make. Just peel and chop your veggies, cook them in a pot and then blend. This delicious soup can be one pot and is a great meal prep!

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Hey Internet, are you ready for another easy recipe to stay warm with? With this creamy sweet potato carrot soup recipe, you'll stay cozy for days! This savory soup has become one of our new favorite recipes on the blog. It's creamy and savory with notes of sweetness and tartness from the apples that we put in it. It's so good, we have a bunch of it meal prepped in our fridge and a bunch of bread we plan to dip in it. 

And it's not only tasty, it's easy to make! With just one large pot and either an immersion blender, food processor, or high speed blender (though we strongly recommend a countertop blender or a good immersion blender over the food processor, just for ultra smooth soup), you'll have super luscious and creamy soup in no time. And once you have everything chopped, this recipe is fairly hands off. Just simmer the veggies in the broth for a few minutes and then blend it and it's ready to serve.

This recipe is a lot like our Pumpkin and Sweet Potato Soup, however you don't need a to roast a pumpkin to make this new recipe. While it's delicious to use fresh roasted pumpkin, it's a bit time consuming. Although you do get homemade roasted pumpkin seeds out of it! But this recipe is even easier and you can enjoy it anytime, not just during pumpkin season.

We have other blended vegetable soups that you might like. Our Roasted Carrot and Red Pepper Soup and Easy Carrot and Red Lentil Soup Recipe are two great tastes of the fall and winter months that you've got to try. There's also our Vegan Potato and Leek Soup if you're look for a more springtime recipe. 

Frankly, this sweet potato soup recipe is so good, we might be making it all year. 

Anyway, let's shake off a cold day with this recipe.

Why You'll Love This Soup Season Recipe

• Super Easy: Peel, Chop, Cook, and Blend! Good food that's not complex to make is the only thing you need!
• Simple Ingredients: A lot of this soup's ingredients are pantry staples and common vegetables that you likely have already in your house. Add if you don't, our substitutions section can help!
• Filling Yet Fresh: With potatoes, carrots, and more, it's a thick soup that's luscious but not overly rich. Plus, it's a great way to get lots of nutrients! 
• Wholesome Ingredients: Thick soups like this one are loaded with vitamin c, carotenoids, and all kinds of other micronutrients. But the truth is, this gluten-free soup is our new favorite recipe because it's loaded with simple, healthy ingredients and packs a big punch of flavor. Plus it's really easy and fairly quick to make!  
• Easy Meal Prep: Store it in a container and then add it to either the fridge or freezer to enjoy it later. We've got more info about it in the storage instructions section.

Ingredients

Pick up the following simple ingredients for this soup recipe the next time you're at your local grocery store. See the recipe card at the bottom of this post for full ingredients, instructions, and accurate nutrition information (to the best of my ability; please consult your physician, registered dietitian, or healthcare professional if you have specific dietary needs or need to meet certain daily values of any nutrient). I give substitutions for the ingredients in the section below this one, so most people can still make this recipe!

• 1 Pound Carrots (Before Peeling), Peeled and Sliced: Carrots taper so each section you might want to cut differently. You'll want to cut the small sections of the carrots into thin rounds and the larger sections you'll want to cut into half moons. You just want to make sure everything is roughly the same size.
• 1.5 Pounds Sweet Potatoes (Before Peeling), Peeled and Sliced: You'll also want to try and keep each piece of potato roughly the same size too. Try to keep them to about ½ inch to 1 inch chucks.
• 1-2 Medium Yellow Onions, Diced
• 1 Sweet Apple, Medium Diced: Make sure to chop this last. Apples will brown really fast, so to help preserve the natural sweetness of the apple, try and chop it just before adding it to the pot.
• 4-5 Garlic Cloves, Minced or Sliced: We tried it both ways and the soup came out great each time. Minced is usually the more flavorful way to prepare garlic, but it gets blended up either way. Whichever is easiest for you works!
• 2-3 Tablespoons Extra Virgin Olive Oil: We use a little oil to sweat the onions until they are translucent. If you don't want to use that much oil, we discuss how to make this recipe oil-free in the substitutions section below.
• 4.5 Cups Vegetable Stock or Better Than Bullion No-Chicken Base: We really like the Better Than Bullion No-Chicken Paste because it has all the great flavor of chicken broth seasoning. You should really try it!
• ½ to ¾ Tablespoons Apple Cider Vinegar, Optional: This adds a sweet-yet-bright layer of flavor to the soup. It's really good. You can add some at the end a little at a time to see how much you want. 
• ½ Teaspoon Dried Thyme
• ¼-1/2 Teaspoon Ground Ginger: If you're a big ginger fan, you can easily use fresh ginger instead!
• ¼ Teaspoon Fresh Ground Black Pepper
• 1 Teaspoon Salt, to taste

Substitutions

• Potatoes: While sweet potatoes are a key ingredient in this recipe, most other potatoes can work well here. You may need to sweeten the pot with a little agave or maple syrup to replace the sweet potato flavor.
• Garlic: A teaspoon or two of garlic powder can work in place of the fresh garlic. You can also used jarred minced garlic.
• Olive Oil: Most neutral oils (or even coconut oil can work) can work as a replacement for the olive oil. If you don't want to use oil at all, we have our veggie broth deglazing method. You'll want to make a little extra broth and use it to occasionally splash the onions to prevent them from sticking until they are cooked down. This also helps add more flavor to the onions!
• Apple Cider Vinegar: Other vinegars can work in a pinch. You could also try some lemon juice or lime juice at the end of the recipe!
• Other Spices: Want to add a bit of heat? Increase the ginger, add cayenne or chili flakes, or add a different spin with some curry powder. You could also add in a little orange zest at the end for some extra sweetness.

How to Make Carrot and Sweet Potato Soup

1. Saute the Onions: In a large soup pot, add the oil and let it come to heat on medium-high. Then add the diced onions and cook them until they start to become transulent.
2. Add the Potatoes, Carrots, Apple, and Garlic: Cook them for at least one to two minutes in the pot.
3. Add the Broth and Spices: Add the vegetable broth, salt, pepper, thyme, and ginger. Bring the mix to a boil.
4. Simmer: Turn the heat of the burner down to medium low. Let simmer for about 10 to 15 minutes. You want everything to get nice and soft. The carrots will likely take the longest to soften, so check on those to see if they are fork-tender.
5. Blender: Either blend everything with an immersion blender or by pouring the mixture into a high speed blender or food processor. A countertop regular blender will work fine.. We used a 64 oz stand blender to do this soup, so you might have to blend one part at a time if your blender is smaller!
6. Serve: Add to a bowl and top with more black pepper, fresh thyme, or red pepper flakes. Enjoy! 

Storage Instructions

Let the soup cool for 5 to 10 minutes, especially if you are using plastic containers. For the fridge, add the soup to an airtight container. It should last about 3 to 5 days in there. For longer term storage, you can freeze them for several months in the right freezer-safe container. We recommend these Souper Cubes, as they help portion the soup.

Serving Suggestions

This soup is delicious with just about anything! For one thing, it's the perfect side to a main meal. However, if this soup is the star of your meal (as it is when we make it, here are a few of our favorite toppings and/or pairings for smooth soups like this one:

• Crispy Tofu
• Vegan Focaccia
• Homemade Croutons
• Crunchy seeds like roasted squash seeds
• Crusty bread or sourdough
• A drizzle of coconut milk (use the liquid from a shaken can of coconut milk for best results) or you can buy a vegan heavy cream
• Herbs like fresh cilantro, fresh thyme, etc.

Frequently Asked Questions

Do I need to blend the soup?

Nope! Although it will be a very different type of dish. Instead of smooth it will be a chunky soup. You may need to add some source of cream, like a drizzle of coconut milk, as the smooth version gets its creamy texture from the potatoes being liquifide.

Could I add a protein?

Yeah! Our Seitan Chicken and Crispy Tofu are great additions to this recipe. The latter recipe you can just pop into an air fryer and it will be done in just 15 minutes.

Any tips for using a stick blender?

Stop blending whenever you need to lift the blender to get more vegetables to blend! If you're still blending when you lift it out of the liquid, the soup will go splatering and might hit you!

My soup is too thick/thin for my liking. What can I do?

It's super easy to fix if it's too thick. Simply add a little more broth at a time until you get the soup to the right consistency. If it's too thin, you have several options. The first one is to simply cook down the soup more. The water will evaporate over time, making the soup thicker. You could also try adding something like nutritional yeast as a flavorful filler. Or blend in a (drained and rinsed) can of white beans!

More of the Best Soups

• Pumpkin and Sweet Potato
• Vegan Cream of Mushroom Soup
• Vegan Butternut Squash Carrot Ginger Soup
• Hearty Lentil Vegetable Potato Stew
• Butter Bean Stew
• Roasted Carrot and Red Pepper Soup Recipe
• Easy Creamy Potato and Mushroom Soup Recipe

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