The Secret in Imma’s Creamy Sweet Potato Carrot Soup
The secret to my sweet potato soup recipe is roasting the carrots and sweet potatoes before adding them to the flavorful broth. And it’s an extra step you won’t regret. 😉 Roasting the veggies in the oven helps them release their natural sugar, then caramelize as they cook. Hence, bringing more depth to their flavor. And, of course, the subtle heat from ginger and paprika makes our creamy soup satisfying and nourishing. It’s not too overpowering, just the right amount to bring warm and comforting flavors. 👌
Sweet Potato Soup Recipe Ingredients and Substitutes
All the ingredients are gluten-free, paleo, and vegan except for the butter. And you can easily substitute that with olive oil. And if that’s not enough to convince you to try this recipe, then maybe the reasonable list of ingredients and 15 minutes prep time will. Oh yes! Most importantly, you’ll love it because it’s kid-friendly! See, that’s a quadruple win right there! 😉
Carrots and Sweet Potatoes – Say hello to beta-carotene that’s good for our eyesight and lowers our risk for diabetes as well, not to mention their high fiber content, calcium, and potassium essential for our bone health. Plus, vitamins and minerals for keeping us strong and healthy. These tubers’ health benefits are an added bonus because they are naturally delicious even when we eat them plain. ❤Creole Seasoning – Seasoning your veggies before roasting is a must! And I chose this seasoning because it’s already a complete blend of my favorite herbs and spices. The beauty of making your own blend of Creole Seasoning is that you can adjust the herbs and spices according to your palate. 👌Butter – Creamy and buttery, without a doubt, define the best comfort food for the soul. However, to enjoy a vegan sweet potato soup, just replace it with a good quality olive oil, avocado oil, or coconut oil. 😉Onion and Garlic – I prefer fresh garlic and onions to powdered ones because they yield better flavors and exceptional fragrance. Here’s how I cut garlic and onion. But hey, if all you have is dried, don’t sweat it.Thyme, Ginger, and Paprika – These seasonings bring out the best flavors in our sweet potato carrot soup. Thyme adds a hint of minty and floral notes to our creamy soup; ginger and paprika, on the other hand, provide a combination of subtle sweetness and gentle heat. You can also check out these thyme substitutes if this herb is missing from your pantry. Celery – Its fresh, earthy, and bold flavors make it a popular ingredient in soup, stews, and salad. Salt and White Pepper – These power seasoning duo can make or break any dish. So, be constantly mindful of the amount you put in your meal, not making it too salty or peppery. Oh, white pepper is milder than black, and it doesn’t put black specks in your soup. See more fascinating information about pepper here.Chicken or Vegetable Broth – I highly suggest choosing the low-sodium broth so you can easily adjust the salt in this recipe. You could use water, but it won’t taste the same.Coconut Milk – If you have more time to spare, making your own coconut milk is more favorable because it’s creamier and healthier than canned ones. And you skip all the preservatives, too. You could use whole milk, evaporated milk, or heavy cream for this recipe, but you’ll miss out on a hint of coconut. 😉Chives – It’s the perfect garnish for soups and chowders because of its mild flavor. You can use it interchangeably with green onion.
Recipe Variation
Meatylicious – Aaah! BACON! It’ll instantly elevate our soup. No doubt about it! And chicken sweet potato soup is the next best thing. Aside from bacon and chicken, you can also choose from these equally scrumptious contenders: ham, turkey, sausage, or seafood like shrimp, mussel, oyster, clam, crab meat, and lobster. Yum!Hot and Spicy – You can’t go wrong with cayenne and pepper flakes to add the right amount of heat. But suppose they are too mild for you. In that case, you can always go for Scotch bonnets, jalapenos, serranos, or habaneros.Savory Additions – Try sweet potato curry soup if you want complex flavors from cumin and curry. At the same time, nutmeg and cinnamon will add more warm and cozy flavors. For some reason, rosemary sounds good in this one.Nutrient-Packed – Some popular healthy variations are: butternut squash sweet potato soup, sweet potato kale soup, and sweet potato lentil soup. Yum!Fruity Delight – Get a lovely flavor surprise from fruity additions like apple, pear, and pineapple when you add them to our easy sweet potato soup recipe. Tart and Creamy – You can add a few dollops of cream cheese, sour cream, or yogurt to add a bit of flavor contrast to the richness and creaminess of our soup.
Tips and Tricks
Opt for the orange and red-skinned sweet potatoes because they are sweeter and creamier, generally moist, and less starchy. In choosing sweet potatoes, make sure that their skin is smooth and they don’t have soft spots.It’s easier to work with fork-tender carrots and sweet potatoes. It guarantees smoother soup as well. You might end up with a slightly chunky soup base if they are not soft enough. Unless you want a bit of texture in your soup. In which case, feel free to blend your soup to your preferred consistency.Aside from an immersion blender, you can also use a high-powered blender or food processor to make it velvety smooth.Leave a small opening if using a blender or food processor to allow the steam to escape and blend in batches to avoid messy splatters.
Serving and Storage Instructions
Although preparing this soup is easy and takes less than an hour, I still find comfort in making this soup ahead of time. Because my “always busy self” needs a quick, comforting fix sometimes. And, of course, this recipe makes an easy yet delicious dinner for busy weeknights, too.
Store – Allow the sweet potato soup to cool completely before transferring into a clean and dry sealable container. You can also store it in a leak-proof, resealable, and freezer-safe bag.Refrigerate – It will stay fresh for up to five days in the fridge.Freeze – And yes, you can store it safely in the freezer for up to six months. Surprisingly, soup with coconut milk holds pretty well in the freezer. It may separate, but it returns to its original creamy state after reheating.
Reheating Instructions
Thaw – When ready to serve, thaw inside the fridge overnight to prevent harmful bacteria from accumulating.Microwave – This is your best option if reheating a single serving. Reheat on high power for 2-3 minutes or until steaming hot, stirring at 30 seconds to 1-minute intervals.Stove – Heat at medium-low, covered, until hot in a medium saucepan, occasionally stirring to prevent scorching at the bottom of the pan.
What to Serve with Sweet Potato and Carrot Soup?
Creamy soups like our sweet potato soup with coconut milk are best enjoyed alongside these wholesome bread and protein-rich recipes below.
Homemade BreadsticksFocacciaBiscuitsBaked Chicken TendersGarlic Butter Shrimp
More Creamy Soup Recipes to Try
Shrimp BisqueCream of Chicken SoupCarrot Ginger SoupTomato Basil SoupFrench Onion Soup
How to Make Sweet Potato Soup
Roast the Carrots and Sweet Potatoes
Preheat the oven to 375°F/190℃.Prepare the Baking Sheet – Line a baking sheet with parchment or foil paper. Then spray it with cooking spray or lightly oil.Season and Toss – Place chopped carrots and sweet potatoes in a large bowl. Season with salt, Creole seasoning, and pepper. Toss to coat. (Photos 1-3)Place the Veggies on the Baking Sheet – Transfer both carrots and sweet potatoes to the prepared baking sheet in a single layer. (Photo 4)Roast Until Tender – Roast in the oven to roast for about 30-45 minutes or until tender – flipping halfway. Set aside.
Saute, Boil, and Simmer
Saute – Melt the butter in a medium (at least 3-quart) saucepan set over medium heat. Add the onion, thyme, and garlic cook until it’s translucent and fragrant, 2-3 minutes. (Photo 5)Add Ginger and Celery – Stir in the ginger and celery and cook for an additional 2-3 minutes. (Photo 6)Pour in the Liquids – Add the roasted sweet potatoes and carrots—season with paprika, salt, and pepper. Then the broth and coconut milk. (Photos 7-8)Boil – Bring to a boil, reduce heat, and cook for about 5 minutes. (Photos 9-10)
Blend Until Smooth
Blend – Transfer to a high-powered blender, blend on high for 60 seconds or until smooth. Or use a hand blender to puree vegetables. Adjust seasonings to taste and the soup’s thickness with more hot broth or water. (Photos 11-13)Garnish and Serve – Pour into bowls and garnish with chives, croutons, pumpkin seeds, and olive oil and serve with bread. (Photo 14)
Watch How To Make It
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