Food and Recipes Recipes Sweet Potato-Carrot Soup 3.0 (1) 1 Review A vibrant, hearty soup for an easy weeknight dinner. By Pam Lolley Pam Lolley With 30+ years of experience in the culinary field, Recipe Tester & Developer Pam Lolley, has created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on February 8, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Prissy Lee Montiel Cook Time: 25 mins Active Time: 35 mins Total Time: 1 hrs Servings: 6 Jump to recipe On a busy weeknight, healthy and hearty soups are our superheroes. With two basic steps—cooking down the root vegetables in broth, then pureeing them with an immersion blender—this Sweet Potato-Carrot Soup really could not be easier to throw together. Made vegetarian by using vegetable broth instead of chicken broth, our sweet potato and carrot soup makes a perfect winter weeknight main or dinner party starter. Consider this recipe a formula to make a soup out of any veggies you have on hand. This simple two-step recipe is a smart way to use up a small amount of any root vegetable, and it can be made with many delicious flavors—from Sweet Potato-Carrot Soup to Potato-Beet Soup. Mix and match to make your own version, or try one of our super spin-offs, like Potato-Beet Soup (which boasts a beautiful magenta color) or Turnip-Parsnip Soup (an earthy, wholesome mix that pairs well with fresh herbs). Garnish this Any-Veggie Soup any way you'd like: with roasted pepitas, a swirl of Greek yogurt, fresh herbs, or even crispy chickpeas for added protein. No matter which route you choose, be sure to serve the soup with a nice hunk of crusty bread for dipping. Ingredients 2 tablespoons olive oil 1 cup chopped yellow onion (from 1 medium onion) ½ cup finely chopped celery (from 1 large celery stalk) 2 teaspoons finely chopped garlic (from 2 garlic cloves) 1 ½ teaspoons ground cumin 5 cups chopped (½-inch cubes) peeled sweet potatoes (from 3 medium-size sweet potatoes) 3 cups chopped (½-inch cubes) carrots (from 7 large carrots) 6 cups lower-sodium chicken broth or vegetable broth 1 teaspoon kosher salt, divided ¼ cup half-and-half Garnish: roasted pumpkin seed kernels (pepitas) and diced jalapeño Directions Heat olive oil in a large Dutch oven over medium-high. Add onion and celery. Cook, stirring often, until onion is translucent and softened, about 6 minutes. Stir in garlic and ground cumin; cook, stirring constantly, 1 minute. Stir in cubed sweet potatoes and carrots, broth, and ½ teaspoon of the salt; bring to a boil over high. Cover and reduce heat Remove soup from heat. Using an immersion blender, process until very smooth, 2 to 3 minutes. Stir half-and-half and remaining ½ teaspoon salt into pureed soup. Garnish with roasted pumpkin seed kernels (pepitas) and diced jalapeño. Potato-Beet Soup Substitute ground cumin with 1½ Tbsp. finely chopped peeled fresh ginger (from 1 [1½-inch] piece). Substitute sweet potatoes and carrots for 5 cups cubed peeled red beets (from about 7 medium beets) and 3 cups cubed peeled russet potatoes (from about 4 medium potatoes). Substitute roasted pumpkin seed kernels and jalapeño for plain whole-milk Greek yogurt and chopped fresh chives for garnish. Turnip-Parsnip Soup Substitute ground cumin for 2 tsp. chopped fresh thyme. Substitute sweet potatoes and carrots for 5 cups cubed peeled turnips (from about 5 medium turnips) and 3 cups cubed peeled parsnips (from 6 to 7 medium/large parsnips). Substitute roasted pumpkin seed kernels and jalapeño for crumbled vegetable chips (such as Terra) and chopped fresh flat-leaf parsley for garnish. Rate it Print