Homemade Carrot Sweet Potato Soup
A delightful and nourishing soup made with sweet potatoes and carrots, perfect for any season and packed with flavors and nutrients.
Ingredients
Vegetables
- 2 medium carrots, chopped Fresh for the best flavor
- 2 medium sweet potatoes, peeled and diced Fresh
- 1 medium onion, chopped For base flavor
- 3 cloves garlic, minced Adds depth of flavor
Liquids
- 4 cups vegetable broth Can use low-sodium broth
Spices
- 1 teaspoon ground cumin Warmth and flavor
- 1/2 teaspoon ground ginger Adds sweetness and spice
- to taste Salt and pepper For seasoning
Other
- 1 tablespoon olive oil For sautéing
Optional Toppings
- cream or yogurt For richness
- fresh herbs For garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions and minced garlic and sauté until translucent.
- Introduce the chopped carrots and diced sweet potatoes to the pot and cook for about 5 minutes.
Cooking
- Stir in the ground cumin, ground ginger, and season with salt and pepper.
- Pour in the vegetable broth, bring to a gentle boil, then reduce heat and let it simmer for 25-30 minutes.
- Blend the soup to your desired consistency using an immersion blender or a traditional blender.
Serving
- Taste and adjust the seasoning as needed before serving.
- Serve hot, topped with cream or yogurt and fresh herbs.
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Notes
For variations, consider adding spices, different vegetables, or protein sources for a unique twist on this classic recipe. Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for longer storage.