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Pantry-Style Sweet Potato and Carrot Soup

This rustic soup is made by simmering chopped sweet potatoes and carrots in vegetable broth, then blending until smooth for a comforting, velvety texture. It highlights simple ingredients transformed through boiling and pureeing, resulting in a warm, slightly rustic bowl with natural sweetness and earthy undertones. Perfect for a quick, honest meal with a cozy, inviting appearance.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and chopped into chunks
  • 3 large carrots peeled and chopped into chunks
  • 2 tablespoons olive oil for sautéing
  • 4 cups vegetable broth preferably homemade or low-sodium
  • 1 inch fresh ginger peeled and grated
  • to taste salt and pepper
  • optional coconut milk or cream for garnish or extra creaminess
  • optional sprinkle smoked paprika for a smoky finish

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Immersion blender or regular blender
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Start by peeling and chopping the sweet potatoes and carrots into roughly 2-inch pieces. This helps them cook evenly and quickly.
  2. Heat the olive oil in a large pot over medium heat until shimmering and fragrant. Add the chopped sweet potatoes and carrots.
  3. Sauté the vegetables for about 8-10 minutes, stirring occasionally, until their edges start to caramelize slightly and they release a sweet, earthy aroma.
  4. Add the grated ginger to the pot and stir for another minute until fragrant, enhancing the soup’s warmth and depth.
  5. Pour in the vegetable broth, bringing the mixture to a gentle boil. Then reduce the heat to low and cover the pot partially.
  6. Let the vegetables simmer for about 20-25 minutes, or until they are fork-tender and easily mashable, filling the kitchen with a comforting aroma.
  7. Remove the pot from heat and use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the hot mixture to a blender and blend in batches.
  8. Taste the soup and season with salt and pepper, adding more as needed. For extra richness, stir in a splash of coconut milk or cream if desired.
  9. Pour the hot, smooth soup into bowls, sprinkle with smoked paprika or fresh herbs if you like, and serve immediately, enjoying the cozy, rustic flavors.

Notes

Feel free to roast the vegetables beforehand for a deeper flavor, or add a squeeze of lemon to brighten the taste. This soup is versatile and forgiving, perfect for improvising with pantry staples.