Cozy and warming, this sweet potato turmeric soup combines tasty root vegetables with onion, garlic, herbs and spice for a flavorful lunch or light dinner! It's a simple one pot recipe that's perfect for the fall and winter months.
Do check out my leek and celery soup and my broccoli zucchini soup for more easy lunch ideas!
What to do with seasonal sweet potatoes and carrots? Make soup of course! I've always got these veggies and spice to hand as they are such affordable staples. We can whip up a tasty lightly spiced carrot and sweet potato soup in no time!
This simple recipe combines basic ingredients and is full of flavor with herbs and spice. It's cozy and comforting, yet so easy to make on the stovetop.
Soups are such a go-to for my family in the colder months, and you may like to see my turmeric chicken soup, carrot and swede soup and pumpkin pesto soup for more fun options. And if you're quite the celery fan, my celery zucchini soup is so delicious for a light lunch!
This recipe was updated on 16 October 2024 with slight amendments to the recipe and notes.
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⭐ Why this recipe is so good
- Packed with tasty affordable veggies. We combine sweet potato, carrots and celery for so much flavor.
- Easy recipe steps. No need for any tricky recipe steps, this is a one pot carrot and sweet potato soup that's easy to make on the stovetop.
- Vegan, gluten free and low histamine recipe. It suits all of these dietary requirements!
🥕 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Sweet potato - I do suggest to peel sweet potatoes for this soup recipe as the skins are a little tough and fibrous.
- Carrots - choose fresh produce, and carrots that are smooth and that beautiful bright orange color! If they are fresh young produce, simply wash your carrots as they won't need to be peeled.
- Celery - I suggest to look for plump celery with leaves that are bright green. If the leaves are more yellow in color, this usually means the produce is older. And of course, you don't want bendy celery stalks!
- Turmeric - I tend to use turmeric powder, but you can also use fresh turmeric root if you have some to hand. Use about three times as much fresh turmeric to dried.
- Sage - if you don't have fresh sage then you can always use dried, just reduce the quantity by about a third as it is more pungent.
📖 Swaps and variations
Add fresh root ginger. For a spicier soup, fresh ginger works wonderfully with the onion, garlic and turmeric in this soup.
Add diced apple. For a touch of sweetness, add a peeled, diced apple to the pot towards the end of the cook time.
Add coconut milk. To make a creamy sweet potato carrot soup, simply reduce the amount of vegetable broth a touch and pour in some coconut milk after you have reduced the heat to a light simmer.
My post on easy celery substitutes may be useful for those making soup but find they're out!
🔪 How to make sweet potato and carrot soup
Making this carrot and sweet potato soup recipe is so simple and doesn't require any tricky steps or fancy kitchen equipment. Just grab your soup pot and veggies to get started!
All the recipe steps are in the card below, but these photos should help guide you.
Step 1
Peel the carrots (if needed) and sweet potato, then dice into small pieces about half an inch thick, along with the onion, celery and garlic (image 1).
Step 2
Add the onion, garlic, celery and turmeric to a large pot or Dutch oven and sauté for 3-4 minutes in olive oil until the onion has softened (image 2).
Step 3
Add the diced sweet potato and carrots and cook for 4-5 minutes, stirring occasionally. Pour in the vegetable broth and bring to a boil. Reduce the heat and cook on a very light simmer for 15-20 minutes, until the vegetables are fork tender. Add the fresh sage and salt about five minutes before the end of cook time (image 3).
Step 4
Use an immersion blender to blend the soup, or transfer batches to your food processor and blend that way (image 4). Ladle into your bowls and enjoy!
💭 Recipe tips and notes
- No need for the veggies to be the exact same size! We are blending the soup so simply roughly dice the sweet potato and carrot.
- If using fresh turmeric, increase the amount to about 3 teaspoon or to taste preference.
- If using dried sage, reduce the quantity to about ½ teaspoon as it is quite pungent. Add dried herbs with the vegetables rather than just before blending.
- Add more vegetable broth if the soup is too thick to your preference.
📋 Frequently asked questions
Cooking the vegetables will bring out their flavor, particularly the sweetness of the carrots and sweet potatoes. You can skip this step, but I think the extra minutes are worth it for a tastier soup!
Yes, you can leave out the carrot and simply have a sweet potato soup (increase the amount of sweet potato to make up for the lack of carrot). It will be thicker in consistency, so you will likely want to add some extra vegetable broth.
For a creamier soup you can add a little coconut milk or non-dairy milk after you have reduced the heat to a light simmer. Just reduce the amount of vegetable broth you use.
🍽 How to serve
It's always fun to add some side dishes to a soup for a heartier meal. Some ideas to try:
- If bread works for you, then a crusty roll or slices of toast are always good.
- Add some of my chia seed crackers for a wheat-free option.
- A side salad adds even more veggies to your meal. Perhaps my apple and cucumber salad or broccoli beet salad can tempt you?!
❄️ Freezing guidance
This sweet potato and carrot soup can easily be frozen for up to three months (my low histamine readers will likely wish to read the SIGHI advice on freezing).
Allow the soup to completely cook then portion into freezer-safe tupperware containers or bags and freeze. When reheating you will likely need to add some more vegetable stock or a touch of water as it will be thicker in texture.
🥣 More fun soup recipes
Find so many tasty soup ideas for lunch or a light dinner here! Choose from reader favorites such as the quinoa vegetable soup and broccoli and cauliflower soup, amongst many more. Some recent recipes to try out:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating ⭐ and comment if you've tried the recipe!
📖 Recipe
Sweet Potato and Carrot Soup
Equipment
- Immersion blender or food processor
Ingredients
Instructions
- Peel and dice the carrots and sweet potato, and dice the celery, onion and garlic.
- In a large soup pot, heat up the olive oil and add the diced onion, garlic, turmeric and celery. Saute on a low to medium heat for 3-4 minutes, until the onion is softened.
- Add the diced sweet potato and carrot and cook for 5 minutes, stirring occasionally. Pour in the vegetable broth. Bring to a boil, then lower the heat to a very gentle simmer. Cook for about 15-20 minutes until the vegetables are fork tender, adding the fresh sage about 5 minutes before the end of cook time.
- Use an immersion blender (or transfer batches in a food processor) and blend the soup. Ladle into your bowls and enjoy!
Notes
- If your carrots are fresh, there's no need to peel them. Simply give them a good wash, and remove the tops and tails.
- Add more vegetable stock if you prefer a thinner consistency.
- For a spicier soup, add a little fresh ginger root along with the garlic and turmeric.
- Nutritional information is auto-generated and should be understood to be an estimate.
- vegetable broth will depend upon ingredients used.
- garlic, which scores 1.
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