Sweet Potato Carrot Soup

This Sweet Potato Carrot Soup is creamy, sweet, a little spicy and full of flavor! A healthy and filling lunch or dinner to warm you up on a cold, rainy day.
Prep Time10 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner, Lunch, Snacks
Servings: 4
Calories: 213kcal


  • 1 cup onion chopped
  • 4 cups carrot chopped
  • 2 big sweet potato chopped
  • 4-5 cups vegetable stock
  • 1 tbsp fresh grated ginger or 1 tsp ground ginger
  • sea salt to taste
  • black pepper to taste
  • 1/2 lime/lemon juice only (use less when using lemon)
  • pinch cayenne pepper (optional, to get some heat)
  • 1/3 cup fresh chives chopped
  • 4 slices bread of your choice (optional)


  • Heat butter/olive oil /coconut oil over medium heat in a Dutch oven or large soup pot. Add the onions and carrots and cook for 5 minutes.
  • Add sweet potatoes and cook one minute, then add broth and ginger and stir. Bring mixture to a boil, cover and reduce heat and bring to simmer. Cook for 20 minutes or until potatoes are cooked through and are fork tender.
  • Either add to a blender to puree, or use a stick immersion blender to puree until smooth or to desired consistency (be careful, will be hot!). If too thick, add more water or broth.
  • Season with salt and black pepper to taste. Add a squeeze of lemon or lime juice (if using) and a dash of cayenne (optional to make it a bit hotter).
  • Optional: serve with a slice of (toasted) bread.


  • Add more water when blending if you prefer a thinner soup. We like thick lunch soups.
  • Lovely with added cashew sour cream too. CLICK HERE to get the recipe.

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Calories: 213kcal | Carbohydrates: 54g | Protein: 8g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.04g | Sodium: 968mg | Potassium: 750mg | Fiber: 10g | Sugar: 14g

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