Sweet Potato and Carrot Soup {Whole30, Paleo, Vegan}

This Sweet Potato and Carrot Soup is so simple - and I LOVE simple. Seriously, whenever I see a recipe with 10+ ingredients and a huge list of instructions my eyes start to glaze over. Gimme simple and delicious EVERY DAY.
SWEET POTATO AND CARROT, DOUBLE COMBO
When potatoes and carrots are combined in a dish, they bring both nutrition and flavor balance. Here are some key benefits:
Rich in nutrients – Carrots provide vitamin A and antioxidants, while potatoes add potassium and vitamin C.
Great energy source – Potatoes supply complex carbs for energy, while carrots add natural sweetness and fiber.
Good for digestion – Both are high in fiber, supporting healthy digestion.Balanced flavor and texture – The soft, creamy potato complements the slightly sweet, crisp carrot perfectly.
Versatile in cooking – Works well in soups, stews, roasts, or mashed dishes for a colorful, wholesome meal.
This soup came about when I had very little food in the house and was desperate to not have to go to the grocery store. I always seem to have plenty of sweet potatoes, carrots, onions and stock in my house, so I decided to make a new spin on my Roasted Pumpkin Soup.
And wouldn't you know it - it was a winner.
I sadly still had to go to the damn grocery store... but that's a whole other story!
Regardless I'm keeping this sweet potato and carrot soup in my back pocket for the next time I'm feeling lazy and have a whole lot of nothing in the cupboard.
Let's dig in...
MORE SCRUMPTIOUS SOUP RECIPES:
- Roasted Cauliflower Soup
- Split Pea Soup
- Minestrone Soup
- Vegetable Barley Soup
- Potato and Leek Soup
- OR see all Soup Recipes
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RECIPE

Sweet Potato and Carrot Soup
5 minutes
35 minutes
40 minutes
4.34 Stars (22 Reviews)
servings
Scale
Ingredients
Optional
Instructions
Preheat oven to 180C / 350F. Arrange sweet potatoes, carrots and onion on a baking tray and drizzle with olive oil. Place in oven for 20-30 minutes, until the vegetables are cooked.
Place vegetables in a large pot and pour stock over. Using an immersion blender, blend until soup is smooth.
Place pot on medium-high heat and mix in garlic powder, cumin, salt & pepper. Cook for 2-3 minutes to ensure heated through then serve immediately.
- Use Vegetable Stock to make Vegan.
- Sub stock for fresh broth to make Whole30 compliant.
- Feel free to use less stock/broth if you prefer your soup to be thicker.
Did you make this? Tell us about it!
Nutrition Facts
Amount Per Serving:
Serving Unit
bowlCalories
161kcalCarbohydrates
23gProtein
6gFiber
3gSugar
6g


























