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Autumn Carrot and Sweet Potato Soup

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Autumn Carrot and Sweet Potato Soup is a cozy, creamy, and naturally sweet soup made with root vegetables, warming spices, and fresh herbs. This vegetarian (and optionally vegan) soup is perfect for fall and ideal for meal prep, chilly nights, or holiday starters.

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

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion until soft and translucent (about 5–7 minutes).
  2. Add garlic and ginger. Cook for 1 minute until fragrant.
  3. Stir in carrots, sweet potatoes, cinnamon, cumin, salt, and pepper. Mix well.
  4. Pour in vegetable broth and add thyme or rosemary. Bring to a boil.
  5. Reduce heat and simmer for 25–30 minutes, or until vegetables are fork-tender.
  6. Remove herb sprig. Blend the soup with an immersion blender until smooth, or transfer to a blender in batches.
  7. Stir in coconut milk or cream (if using) for extra creaminess.
  8. Finish with lemon juice or apple cider vinegar to brighten the flavor. Serve hot.

Notes

  • Roasting the carrots and sweet potatoes beforehand enhances depth of flavor.
  • For extra sweetness, add a chopped apple before simmering.
  • Add red lentils for protein, or top with toasted pumpkin seeds for texture.
  • Spice it up with red pepper flakes, cayenne, or a swirl of harissa.
  • Use frozen chopped vegetables for faster prep.

Nutrition

Find it online: https://cookedbymaya.com/autumn-carrot-and-sweet-potato-soup/