Name: Autumn Carrot and Sweet Potato Soup
Prep time: PT-489044H31M34S
Cook time: 30 min
Total time: PT-489044H31M34S
Cuisine: American
Ingredients: 4 carrots, peeled and chopped; 2 medium sweet potatoes, peeled and cubed; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons olive oil; 4 cups vegetable broth; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1 sprig fresh thyme or rosemary; Salt, to taste; Black pepper, to taste; 1/2 cup coconut milk or cream (optional); 1 tablespoon lemon juice or apple cider vinegar

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Autumn Carrot and Sweet Potato Soup is a warm, velvety bowl of comfort that captures the essence of fall. It blends earthy root vegetables with fragrant herbs and spices for a naturally sweet and savory soup that’s both nourishing and deeply satisfying.

Why You’ll Love This Recipe

I love how this soup wraps up everything I enjoy about autumn—comfort, color, and cozy flavors. The carrots and sweet potatoes give it a natural sweetness, while aromatics like garlic, ginger, and herbs create a rich depth. It’s smooth, hearty without being heavy, and perfect for pairing with crusty bread or a light salad. Plus, it’s vegetarian and easy to make ahead, which makes it a go-to during busy weeks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots (peeled and chopped)
Sweet potatoes (peeled and cubed)
Onion (chopped)
Garlic (minced)
Fresh ginger (grated)
Olive oil
Vegetable broth
Ground cinnamon
Ground cumin
Fresh thyme or rosemary
Salt
Black pepper
Coconut milk or cream (optional, for extra creaminess)
Lemon juice or apple cider vinegar (for brightness)

Directions

I start by heating olive oil in a large pot over medium heat, then sauté the onion until it’s soft and translucent.
I add the garlic and ginger, cooking for another minute until fragrant.
Next, I stir in the carrots and sweet potatoes, along with cinnamon, cumin, salt, and pepper.
I pour in the vegetable broth and add a sprig of thyme or rosemary, then bring everything to a boil.
I reduce the heat and let the soup simmer for 25–30 minutes, or until the vegetables are fork-tender.
I remove the herbs and use an immersion blender to purée the soup until smooth (or carefully transfer it to a blender in batches).
For extra creaminess, I stir in a splash of coconut milk or cream, then add a squeeze of lemon juice to brighten the flavor before serving.

Servings and timing

This recipe serves 4 to 6 people. It takes me about 10–15 minutes to prep and 30 minutes to cook, so total time is around 40–45 minutes.

Variations

Sometimes I roast the carrots and sweet potatoes before adding them to the soup for an extra layer of flavor. I’ve also added a chopped apple for more sweetness, or red pepper flakes for a bit of heat. When I want a protein boost, I stir in cooked red lentils or top the soup with toasted pumpkin seeds for crunch.

Storage/Reheating

I store this soup in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop or in the microwave. It also freezes well—I cool it completely, then portion it into freezer-safe containers. When ready to eat, I thaw it overnight and reheat gently, adding a bit of broth or water if needed to adjust the texture.

FAQs

Can I use frozen vegetables?

Yes, I’ve used frozen chopped carrots and sweet potatoes when I’m short on time. The flavor is still great, and it makes prep even faster.

What’s the best way to blend the soup?

I use an immersion blender right in the pot—it’s easy and mess-free. If I use a regular blender, I let the soup cool slightly and blend in batches to avoid splattering.

How can I make it spicier?

I sometimes add a pinch of cayenne, chili powder, or a swirl of harissa to give it a little heat. Even a few red pepper flakes go a long way.

Is this soup vegan?

Yes, as long as I use vegetable broth and plant-based milk or cream, it’s completely vegan and dairy-free.

Can I serve it cold?

I prefer it warm, but I’ve also chilled it for a refreshing twist. It tastes a bit like a fall version of gazpacho when served cold.

Conclusion

Autumn Carrot and Sweet Potato Soup is everything I want in a fall meal—comforting, colorful, and full of rich, earthy flavors. It’s easy to make, good for meal prep, and endlessly customizable. Whether I serve it for lunch, dinner, or a holiday starter, it’s a dish that always brings warmth to the table.