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Spiced Carrot and Sweet Potato Soup

A vibrant and creamy soup that combines sweet and earthy flavors for a comforting winter dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 4 large carrots, peeled and chopped
  • 2 large sweet potatoes, peeled and chopped
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Stir in the minced garlic, ground ginger, cumin, and cinnamon. Cook for an additional 2-3 minutes until fragrant.
  3. Add the chopped carrots and sweet potatoes to the pot. Stir well to coat the vegetables evenly with the spices.
  4. Pour in the vegetable broth, making sure the vegetables are fully submerged. Season with salt and pepper. Bring the mixture to a gentle boil.
  5. Reduce the heat to low and let it simmer for about 20 minutes, or until the carrots and sweet potatoes are fork-tender.
  6. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, then return it to the pot.
  7. Stir in the lemon juice for a fresh kick, and taste for seasoning. Adjust as necessary.
  8. Ladle the soup into bowls, garnishing with fresh cilantro before serving.

Notes

For a creamier texture, add a splash of coconut milk before blending. If you want to deepen the flavors, allow the soup to simmer for an additional 10 minutes after blending. Ensure vegetables are cut into similar-sized pieces for even cooking.