Autumn Carrot and Sweet Potato Soup
This warm and comforting soup is perfect for chilly autumn evenings. The natural sweetness of carrots and sweet potatoes is enhanced by aromatic spices, making it a delightful dish to savor. It’s not only delicious but also packed with nutrients, making it a wholesome choice for any meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Ladle
- 1 Immersion blender or regular blender
- 1 Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium carrots, peeled and chopped (about 2 cups)
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- to taste salt and pepper
- ¼ cup coconut milk Optional for creaminess.
- fresh herbs Optional for garnish.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the chopped carrots and cubed sweet potatoes to the pot. Stir well to combine.
- Pour in the vegetable broth, and add the ground cumin, ground ginger, ground cinnamon, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
- Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- If desired, stir in coconut milk for added creaminess, and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
For a spicier kick, consider adding a pinch of cayenne pepper or some red pepper flakes.
You can also add other vegetables like parsnips or butternut squash for added flavor and variety.