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Overhead sweet potato soup
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5 from 12 votes

Creamy carrot and sweet potato soup

This creamy carrot and sweet potato soup is healthy, requires minimal ingredients, and will be ready in no time for a warming dinner recipe!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, lunch
Cuisine: American
Servings: 6 servings
Calories: 129Calories


  • Heavy bottomed pot
  • Hand mixer


  • 1 tablespoon olive oil
  • 1 medium brown onion peeled and chopped
  • 3 medium carrots peeled and chopped
  • 4 cup sweet potatoes peeled and cubed
  • 6 cup chicken broth or vegetable broth for a vegetarian soup
  • ¼ teaspoon cinnamon
  • teaspoon ginger
  • teaspoon turmeric
  • 1 teaspoon salt to taste
  • ¼ teaspoon pepper


  • In a large pot, heat up your oil over medium heat then add in the chopped onions to cook. Stir frequently until they are soft and translucent. This will take about 10 minutes.
  • Add in the cinnamon, ginger, turmeric, salt, and pepper. Give it a good stir then add the carrots, sweet potatoes, and the chicken broth. Bring to a boil then cover and simmer over medium low heat until the veggies are soft and tender, this will take about 25-30 minutes.
  • Once the veggies are soft, blend everything together using a hand blender. Puree everything until smooth and creamy. Season to taste with extra salt and pepper if needed.
  • Serve the soup in bowl and drizzle with heavy cream for beautiful swirls.


Calories: 129Calories | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 1318mg | Potassium: 611mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17674IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 1mg