Simple Sweet Potato and Carrot Soup Recipe (Easy)

14/01/2022 by Living the Gourmet 28 Comments

Today we’re preparing one of my cold weather favorites – Sweet Potato & Carrot Soup. Today’s soup is an earthy and warming mix of onions, carrots, and, of course, sweet potatoes, carried on a chicken and parmesan broth, with plenty of herbs and garlic. The end result is a warming, flavorful soup that’s perfect for wintery nights.

Sweet Potato Soup? Or Yam Soup? What’s the Difference?

The answer is “Everything but usually nothing.” In most American grocery stories, according to Alyse Whitney writing in 2017 for Bon Appetit, yams are almost always simply orange-fleshed sweet potatoes. Thus, for practical purposes, if you’re shopping in America, there is ‘not’ difference between the items you see labeled as ‘yams’ and sweet potatoes. Sorry about that. In reality, yams are a wholly different root vegetable, closer in taste and texture to yucca than to sweet potatoes, according to Alyse Whitney. If you’ve ever eaten yucca, you’re well familiar with their starchy texture and signature flavor, which might be described as ‘mildly nutty’ and ‘moist-tasting yet dry.’ Completing the comparison to yucca, real yams have a firm outer skin that looks more like tree bark than potato skin. Why did supermarkets start intentionally mislabeling orange sweet potatoes as yams? Because in the 1930s Louisiana farmers decided to start calling their orange-fleshed sweet potatoes ‘yams’ to differentiate them from the sweet potatoes being grown elsewhere in the country. The label stuck, and here we are.

Soup, Stew, Bisque, or Chowder?

Just the other day, my son and I were debating whether or not a particular recipe (not the one we’re featuring today) was a ‘soup’ or a ‘stew.’ Neither of us actually provided any ‘reasons’ for why we thought the recipe in question was a soup or a stew, and so I’m taking today’s soup (or is it?) as an opportunity to do just that.

To start off, a fair few of us probably use the words ‘stew’ and ‘soup’ interchangeably, or simply use the word ‘stew’ to denote a hardier or less ‘brothy’ soup. Bisque and Chowder? Those are just names for those incredibly thick soups you order in a diner, right?

Actually, no, not really.

The fading differentiation between ‘stew’ and ‘soup’ is a uniquely North American phenomenon, and largely comes down to an ever-increasing cultural difference between North America and the British Isles. In North America, the two words are often used interchangeably, with ‘stew’ often referring to simply a ‘hardy soup,’ and ‘soup’ being everything else. However, there ‘is’ a concrete culinary difference between a ‘soup’ and ‘stew,’ and it’s one that is actually pretty well publicized. According TheKitchn, Taste of Home, and MyRecipes, the difference is ‘not’ related to the contents, texture, or ‘hardiness’ of the recipe, but rather to the amount of liquid and the method of cooking. A soup or stew can, in fact, be ‘any’ mix of ingredients cooked in ‘a liquid,’ but a soup features the ingredients wholly submerged beneath the liquid, and can be boiled. A stew, on the other hand, features its ingredients only partially submerged in a – comparatively – small amount of liquid, and is cooked via a gentle ‘stewing,’ think prolonged simmering – but never boiling.

When it comes to bisques and chowders, the difference is much less well defined, and is at times contradictory. For starters, both are classed as ‘thick soups.’ According to MyRecipes a bisque is smooth and creamy, while chowders are chunky. However, these rules aren’t necessarily set in stone, think of a ‘chunky’ Boston Clam Chowder, which can nevertheless be quite creamy, or diner-style lobster bisque here in the North East Corridor of the US, which despite being creamy is often quite chunky.

And there you have it, those are differences. Thus, in case there was any doubt, today’s soup is, in fact, a soup.

Ingredient Checklist – Everything You’ll Need

Today’s creamy soup is a breeze to make. It’s an easy recipe that uses only simple ingredients available at your local grocery store. Really, this soup comes together with wholesome ingredients that I would mostly consider pantry staples.

With that said, here’s everything you’ll need, along tips and substitutions for key ingredients. See the recipe card below for complete instructions.

3 sweet potatoes, baked to fork-tender
- Tips: While the sweet potatoes make the soup creamy on their own, feel free to add in coconut milk or heavy cream for added creaminess. Greek yogurt is another way to enhance the soup’s creamy texture. Just dollop some into your soup bowl for a luxurious texture.
- Substitution: Consider substituting in pumpkin if preferred or for added autumn-flare. This recipe also works just fine with regular potatoes. And yes, of course, white sweet potatoes also work for this recipe as well.
1 sweet onion, sliced
- Tips: Be sure to sauté the onions until they are translucent. This reduces their oniony bite, giving them a milder, more pleasant flavor.
- Substitution: Any onion will work, but I’d suggest red or yellow onions if you don’t have sweet onions on hand.
1 large carrot, diced
- Notes: For autumn goodness.
- Tips: Cutting the carrots into small pieces ensures they cook evenly.
- Substitution: Feel free to substitute the root vegetables of your choice.
2 – 3 celery stalks, diced
- Tips: Use celery leaves for added flavor.
2 bay leaves
- Notes: We’re using bay leaf to infuse the soup with a rich herbal aroma.
- Tips: I do suggest removing the bay leaves before serving the soup.
- Substitution: The bay leaves can safely be left out if you don’t have any.
7 – 8 garlic cloves, crushed
- Notes: For garlicky goodness. Crushing the garlic ensures maximal extraction of the juices.
- Tips: Sauté the garlic until fragrant, but take care not to burn it.
- Substitution: You can use garlic powder as an alternative.
2 tbs. olive oil
- Notes: We’re using a little olive oil for sautéing the onions.
- Tips: Use extra virgin olive oil for best results.
- Substitution: While I recommend olive oil, any cooking oil will work for this.
1 tbs. butter
- Tips: Use unsalted butter so you can control the salt content.
- Substitution: Ghee, nut butter, or vegan butter will all work with this recipe.
1½ tsp. salt
- Tips: Taste as you go and adjust the amount to suit your taste.
1 tsp. fresh ground black pepper
- Notes: Freshly ground black pepper provides a warm and spicy kick.
- Tips: As always, taste as you go and adjust the amount of pepper to suite your palate.
- Substitution: Pre-ground black pepper can be used.
6 cups chicken broth
- Substitution: Vegetable stock or vegetable broth at a one-to-one ratio to make a delicious soup.
1 tbs. fresh lemon juice
- Notes: For a touch of citrusy goodness, and added acidity.
- Substitution: You can use vinegar or white wine for acidity.
Fresh grated Parmesan cheese or Romano cheese
- Notes: Grated cheese serves as a savory garnish for the soup.
- Tips: Grate the cheese fresh for the best flavor.
- Substitution: Any grating cheese will do, although I do recommend either Parmesan or Romano.

Finishing Off the Soup:

4 – 5 cloves of garlic
- Tips: Sauté the garlic until it reaches a golden color without burning.
- Substitution: You can use garlic paste as a time-saving alternative.
2 tbs. olive oil
- Notes: A little bit of olive oil is used to sauté the garlic.
- Tips: As always, I recommend using extra virgin olive oil.
- Substitution: Of course, feel free to use any cooking oil, such as canola or sesame oil.
4 – 5 tbs. of fresh chopped Italian parsley
- Tips: As a rule of thumb, always go for flat-leaf Italian parsley unless a recipe specifically calls for curly leaf parsley. Curly leaf parsley is very mild, and almost exclusively used as a garnish.
- Substitution: Opt for fresh basil or cilantro if preferred, or if that’s all you’ve got on hand.
Fresh ground black pepper
- Tips: Be sure to taste as you go, and add pepper accordingly.
- Substitution: If all you’ve got is pre-ground black pepper, don’t worry that’ll do just fine. Also, white pepper can be used if you prefer a milder pepper-flavor.

Sweet Potato & Carrot Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Author: Living the Gourmet
Total Time: 30 minutes
Yield: 6-8 servings 1x

Save Recipe

Print Recipe

Ingredients

Units Scale

3 sweet potatoes - baked to fork tender
1 sweet onion - sliced
1 large carrot - diceu
2 - 3 celery stalks - diced
2 bay leaves
7 - 8 garlic cloves - crushed
2 tbs. olive oil
1 tbs. butter
1 1/2 tsp. salt
1 tsp. fresh ground black pepper
2 bay leaves
6 cups chicken broth
1 tbs. fresh lemon juice
Fresh grated Parmesan cheese or Romano cheese

Toppings:

4 - 5 cloves of garlic
2 tbs. olive oil
4 - 5 tbs. of fresh chopped Italian parsley
Fresh ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Heat a large soup pot.
Bake the sweet potatoes until they are fork tender.
Add the olive oil and butter. Add the sliced sweet onion, crushed garlic cloves, chopped celery, bay leaves and chopped carrot. Sauté until the garlic is fragrant and the onion is translucent.
Mash the sweet potatoes and add to the sautéed vegetables. Add the chicken broth, salt and fresh ground black pepper.
Simmer the soup on a gentle heat for 15 – 20 minutes.
Using a potato masher, gently and carefully mash the soup.

Topping the Soup:

In a small saucepan heat 2 tbs. of olive oil and add the cloves of garlic until they reach a nice golden color.
Place the sautéed garlic to a food processor and process until creamy.
Stir the creamy garlic through the soup.
Add the tablespoon of fresh lemon juice and stir.
Add the fresh chopped parsley and stir.
Taste for seasoning.
Serve with fresh grated Parmesan cheese or Romano cheese.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish

Recipe Card powered by

Variations – Getting Creative

The best part of any cozy chilly day is the good food that warms you right up – especially the delicious soup. While adding things like leftover chicken to today’s soup, or pairing it with a green salad is a no-brainer, here are a few key variations to help get your creative juices flowing.

Creamy Sweet Potato Soup:
- To make the soup creamier, use an immersion blender or food processor to blend the soup until smooth. This creates a velvety texture that's perfect for those who prefer a silky consistency.
Sweet Potato and Ginger Soup:
- Add a twist to your sweet potato soup by incorporating fresh ginger. Simply peel and finely grate a piece of fresh ginger, then sauté it with the onions and garlic before adding the sweet potatoes. The ginger adds a delightful zing and warmth to the soup.
White Bean and Sweet Potato Soup:
- For added creaminess and protein, consider adding a can of white beans (e.g., cannellini or navy beans) to the soup. Be sure to drain and rinse the beans before adding them to the pot. This variation enhances the soup's nutrition and makes it heartier.
Spicy Sweet Potato Soup:
- If you enjoy a kick of heat, enhance your sweet potato soup with red pepper flakes or chili powder. Start with a pinch and adjust to your preferred level of spiciness. This variation adds an exciting dimension to the flavor.
Toppings and Garnishes:
- For a delightful contrast in texture and flavor, consider garnishing your sweet potato soup with roasted pumpkin seeds (pepitas) just before serving. They add a lovely crunch and nutty taste. You can also give the soup a dash of cream or a swirl of coconut cream for added decadence.