When you’re searching for ways to use up a couple of sweet potatoes and those carrots in the bottom of the produce drawer, turn to this Easy Sweet Potato and Carrot Soup. It’s got a simple ingredient list of common produce and a few pantry staples, plus it comes together all in one pot. It’s easy and flavorful while being elegant and gourmet thanks to a fun nutty topping that will convince anyone you’ve got major culinary prowess.

I’ve been developing soup recipes since 2016 when I started working at Cuisine at Home Magazine. Every year we published a soup cookbook, so it was all hands on deck when it came to coming up with recipe concepts, developing them and writing them.

So soups are my jam. And this is one of my favorites to date. For starters, it’s amazing how something so simple can be so flavorful. And second, it’s a reminder of how impactful a topping can be. Don’t forget the topping.

If you’re like me and appreciate a puréed soup, be sure to check out my Smoky Carrot and Tomato Soup (great way to use up any extra carrots you’ve got!), my Cream of Corn Soup, and this partially puréed Cauliflower Potato Leek Soup. Aside from being puréed—do you know what the throughline is of all these soups? They’ve all got great toppings that completely elevate the soup. Don’t forget the topping.

Creamy sweet potato carrot soup in a shallow white bowl set on a plate with crumbly herb topping and coconut milk drizzled over the soup.

Curry, Carrots and Sweet Potato, a Match Made in Heaven

There are some flavors that *just go together*, and this trio—curry, carrots and sweet potatoes—is one of them. This soup is inspired by my Curried Carrot Soup, though this version has a bit more body, is slightly spicier and more nuanced, and has a very fun peanut topping. 

The beauty of this soup is that everything goes into the pot—no roasting required—and it can all be puréed right in the pot if you’ve got an immersion blender. All in all, it comes together in about 40 minutes, not bad for a gourmet soup! 

Ingredient Notes

Fresh cilantro, bottle of peanut oil, canned coconut milk, sweet potatoes, carrots, limes, onion, jalapeno, broth, sugar, curry powder and peanuts all set out on the counter ready to be cooked.
  • Roasted peanut oil: if you’ve never cooked with roasted peanut oil, buckle up. The smell alone is just glorious. But in a soup like this, that gets topped with a toasted peanut gremolata, it adds so much flavor and pairs beautifully with the curry, lime and sweet potatoes. Alternatively, if you don’t want to buy it, you can use coconut oil. 
  • Carrots: you’ll need a pound of large carrots. 
  • Sweet potatoes: a pound of these as well. Make sure you peel them for the best texture.
  • Onion: I recommend using a yellow onion, though a white onion will also work. 
  • Jalapeño: use a medium jalapeno for the best flavor. When I use a large one it seems to take over a bit. I simply chop up the whole pepper, ribs, seeds and all. For a more mild soup, remove the ribs and seeds. For a super spicy carrot sweet potato soup, use a serrano instead. 
  • Curry powder: use a GOOD curry powder. Check the best by date so you know you’re using a fresh spice blend. My favorites are Simply Organic and Frontier Co-op
  • Broth: use vegetable broth if you need this to remain vegetarian. For the best flavor, use chicken broth. 
  • Cilantro: fresh cilantro is added to the soup and cooked with the veggies and is also use to make the nutty, herby topping. So grab 1 bunch at the store.
  • Canned coconut milk: this soup is best with a can of full-fat coconut milk. For a less luscious soup, you can use light coconut milk. Alternatively, you can add scant 2 cups whole milk or half-and-half, just don’t let the soup come to a vigorous boil or it could curdle the milk solids. 
  • Lime: juice will be added to the soup and the zest will be used in the topping. You’ll need one medium lime. 
  • Sugar: just a touch is needed to make the flavors pop. I use granulated sugar, but you can also use brown sugar or coconut sugar. 
  • Toasted peanuts: I recommend using toasted unsalted or lightly salted peanuts. 

Let’s Make it Together

The full recipe, with amounts and timings, can be found in the recipe card below. 

Start Cooking the Vegetables

Chopped carrots, sweet potatoes and onions cooking in a large pot.

In a large pot or Dutch oven, heat the peanut oil over high. Add the carrots, sweet potatoes and onions and season well with salt. Cook until the onions start to soften about 5 minutes.

Chopped carrots, sweet potatoes, onions, jalapenos and cilantro cooking in a large pot.

Add in the curry powder, jalapeño and cilantro and cook briefly. 

Simmer Until Veggies are Tender

Chopped carrots, sweet potatoes, onions, jalapenos, and cilantro cooking in broth in a large pot.

Add the broth and bring the soup to a boil, reduce to a simmer and cook it, partially covered, until the carrots and sweet potatoes are very tender. 

Blend It Up

Pureed sweet potato carrot soup in a large pot set on a wood counter.

I like to use an immersion blender because it doesn’t dirty another dish. If you don’t have one, transfer the soup to a standard blender and blend until completely smooth. 

Finish the Soup

Stir in the coconut milk, lime juice and sugar and then give it a taste. It may need more salt, lime juice or even sugar. 

An Epic Topping

Peanuts and cilantro mashed into a paste in a mortar and pestle set on a wood cutting board.

Want to elevate this soup to gourmet status? Pull out your mortar and pestle and smash together roasted peanut, cilantro, lime zest and salt for a nutty, herby topping. 

Tips and Answers to Your Burning Questions 

  • What to do if the soup is too thin: simmer the soup for a bit to thicken it up. 
  • What to do if the soup is too thick: add a bit more broth or water to thin it out to your desired consistency. 
  • Can I use curry paste instead of powder? Absolutely, I haven’t tested this recipe with curry paste, but it will be delicious either way. I recommend using a tablespoon of red curry paste. 
  • What is cilantro? Cilantro is a tender leafy herb sold near the parsley. It’s in the same family as coriander seed and adds a light, herby, slightly floral flavor to the soup. 

Storage, Freezing and Reheating 

This soup is a fabulous make ahead recipe because it stores wonderfully in both the fridge and the freezer. Stored in an airtight container, this soup will last up to 5 days in the refrigerator. 

Sweet potato carrot soup can also be frozen for up to 3 months. I like to use Souper Cubes, but you can also store it in an airtight container or in freezer bags. 

When you’re ready to serve the soup, reheat it gently in a pot or saucepan over low heat. Toss a lid on top to speed up the process if it is frozen. You may also need to add a bite of water so it doesn’t scorch.  

Creamy sweet potato carrot soup in a shallow white bowl set on a plate with crumbly herb topping and coconut milk drizzled over the soup.

Variations

  • Sweet Potato, Carrot and Apple Soup: add peeled and diced apple to the mix and skip the added sugar for a full-on fall soup!
  • Carrot Pumpkin Sweet Potato Soup: add peeled and diced pumpkin or a can of pumpkin puree to the soup for even more root vegetable goodness. 
  • Carrot Ginger Sweet Potato Soup: add some minced fresh ginger to the soup! I would use a 2-inch knob of ginger. 
  • Roast Carrot and Sweet Potato Soup: consider roasting the carrots and potatoes instead of cooking them on the stove top. This will add a deeper roasted flavor and is a great hands-off method. Add the roasted vegetables to a blender with 2 cups of broth, the coconut milk, and seasonings then add additional broth as needed to reach the desired consistency. 

More Great Soups to Add to Your Dinner Rotation

Sweet Potato and Carrot Soup Recipe

Print Recipe
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 6 servings (8 cups)
Category Soup
Cuisine American, Indian-Inspired

Description

A creamy, boldly flavored Sweet Potato and Carrot Soup that's easy to make while being elegant and gourmet thanks to a fun nutty topping that takes it to a new level.

Ingredients

  • 2 tablespoons roasted peanut oil
  • 1 pound carrots, diced
  • 1 pound sweet potatoes, peeled and diced
  • 1 yellow onion, diced (~ 2 cups)
  • Kosher salt and black pepper
  • 1 jalapeño, chopped
  • 4 teaspoons curry powder
  • 4 cups vegetable or chicken broth
  • ¼ cup chopped cilantro
  • 1 (14.5-ounce) can coconut milk (or scant 2 cups whole milk or half-and-half)
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sugar

Topping

  • 2 tablespoons toasted peanuts
  • 2 tablespoons cilantro
  • ½ teaspoon grated lime zest

Instructions

  • Heat oil in a large pot over high heat. Add carrots, sweet potatoes, onion and 1 teaspoon salt and cook until onions are softened, about 5 minutes.
  • Stir in curry powder, jalapeño and ¼ cup cilantro. Cook until fragrant, 2–3 minutes.
  • Stir in broth, bring to a boil then reduce to a simmer and cook, partially covered, until vegetables are very soft, about 20 minutes.
  • Meanwhile, in a mortar and pestle, crush together peanuts, 2 tablespoons cilantro, lime zest and ¼ teaspoon each salt and pepper until a chunky paste is formed.
  • Remove soup from heat and purée using either a standard blender or immersion blender.
  • Return soup to pot (if using blender) and stir in coconut milk (or milk of choice), lime juice and sugar; season to taste with additional salt.
  • Top each serving with peanut-cilantro paste and enjoy.

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Notes

What to do if the soup is too thin: simmer the soup for a bit to thicken it up. 
What to do if the soup is too thick: add a bit more broth or water to thin it out to your desired consistency. 
Can I use curry paste instead of powder? Absolutely, I haven’t tested this recipe with curry paste, but it will be delicious either way. I recommend using a tablespoon of red curry paste.

Nutrition

Serving: 1⅓ cupCalories: 185kcalCarbohydrates: 11gProtein: 2.8gFat: 16gSaturated Fat: 1gSodium: 556mgFiber: 2gSugar: 4g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Creamy sweet potato carrot soup in a shallow white bowl set on a plate with crumbly herb topping and coconut milk drizzled over the soup.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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