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

WRITER BYCassie
POSTEDJune 12, 2018
JUMP TO RECIPE

This Sweet Potato and Carrot Soup is made with simple every day ingredients and is perfect for dinner on those nights when your cupboard (and fridge) is bare!  Not to mention it's Whole30, Paleo and Vegan friendly.  

sweet potato and carrot soup

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.

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

If you’ve tried this Sweet Potato and Carrot Soup I’d love to hear how you enjoyed it!  Pop a comment and a star rating below!

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RECIPE

Sweet Potato and Carrot Soup

Sweet Potato and Carrot Soup

Prep Time

5 minutes

Cook Time

35 minutes

Total Time

40 minutes

This Sweet Potato and Carrot Soup is made with simple every day ingredients and is perfect for dinner on those nights when your cupboard (and fridge) is bare!

4.34 Stars (22 Reviews)

servings

4

Scale

Ingredients

Optional

Instructions

1

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.

2

Place vegetables in a large pot and pour stock over.  Using an immersion blender, blend until soup is smooth.  

3

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.  

Notes
  1. Use Vegetable Stock to make Vegan.
  2. Sub stock for fresh broth to make Whole30 compliant.
  3. 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

Servings:4
Serving Size:1

Amount Per Serving:

serving unit

bowl

calories

161kcal

carbohydrates

23g

protein

6g

fiber

3g

sugar

6g

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4.34

7 comments & reviews

Laurel

Laurel

July 16, 2018

Congratulations! So excited to hear all about the wedding. I had absolutely nothing in the house for dinner last night and was really not wanting to go out so so happy when I saw this soup. Had all the ingredients and hit the spot

Cassie

Cassie

July 16, 2018

Thanks Laurel 🙂 we're very excited over here! I'm so glad this soup was as good to you as it was to me

Laurel

Laurel

June 15, 2019

Congratulations! So excited to hear all about the wedding. I had absolutely nothing in the house for dinner last night and was really not wanting to go out so so happy when I saw this soup. Had all the ingredients and hit the spot

Romina

Romina

February 25, 2020

Hi,
Can I let this soup cool and freeze it?

Cassie

Cassie

February 25, 2020

Absolutely! It'll freeze very well 🙂

Romina

Romina

February 28, 2020

Thanks!

Fradel

Fradel

March 17, 2020

Do I boil the vegetables and the stock?

Cassie

Cassie

March 17, 2020

You blend the vegetables and the stock together after the vegetables have roasted, then place it on heat to warm it up before serving. I wouldn't recommend bringing it to a boil at this stage, no.

Katie

Katie

January 25, 2021

When do you add the coconut milk? Will it make it thicker or thinner?

Cassie

Cassie

January 26, 2021

You can add the coconut cream at the very end when you've dished it out if you'd like. I only add a dash for flavour, so it won't impact the thickness of the soup much at all.

Linsey

Linsey

April 16, 2021

What if I don't have an immersion blender? Can I use a food processor before blending with the stock?

Cassie

Cassie

April 16, 2021

Hey Linsey - do you have a regular blender? could always use that (just make sure that it's ok to handle hot food or let it cool down before blending). Otherwise a potato masher would work in a pinch. the soup may have a more chunky consistency that way but no problems.

Barry Corbett

Barry Corbett

February 25, 2023

Changed your recipe up after making it first time. Found this gave great depth of flavour. Also I didn't blend it just broke down the sweet potato. It was awesome...so moreish...I think I might have found a new career.❤

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