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Autumn | Lunch | Soups & Stews | Vegan Recipes

Sweet Potato & Carrot Soup: Easy, Spicy, Tasty

ByChoclette 31st October 201825th October 2022

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An easy to prepare thick blended soup which tastes scrumptious and is gorgeously colourful, spicy and warming. Serve this sweet potato & carrot soup with bread to make it extra filling.

A blue bowl of thick orange sweet potato and carrot soup.

It may not yet be #Soupvember, but the days have turned mighty chilly and November is indeed very nearly upon us. This is the time of year when soups and stews come into their own. They’re easy to make, nourishing and usually delicious.

Sweet Potato & Carrot Soup

This sweet potato & carrot soup is simple to make. It’s just a matter of roughly chopping some veg, frying it, adding stock, spices and coconut milk and simmering until cooked. All you have to do at this point is blitz it all with a blender until smooth. Then ladle it into bowls.

It’s quite a thick soup. This makes it rather sumptuous to eat and also somewhat filling. You may or may not want to serve it with some sort of bread depending on how hungry you are and whether this is the main meal of the day.

The soup is vegan, but you could always grate a little cheese over the top for extra nourishment. If you want to keep it vegan, try some crumbled tofu. You could either fry up some smoked tofu or marinade some plain tofu before frying. The maple tofu in this vegan rice bowl recipe would work well.

We had the soup for supper two nights running with some chopped up basil and homemade bread. It was scrumptious, filling and just what we needed after such chilly days. The bright orange reflected the autumnal colours abounding in the New Forest at the moment which added to the glow caused by our homegrown chilli.

Whilst no pumpkins were harmed in the making of this soup, it’s the perfect colour for Halloween. It would be ideal for reviving hypothermic trick-or-treaters.

How To Get Silky Smooth Soup

Stick blenders are all well and good, but if you want a really smooth soup, the power blender is your friend. I used my fabulous Vac2 Blender to blitz the sweet potato & carrot soup. Using a power blender makes the soup extra smooth and gives it a really nice mouth feel.

Other Recipes For Autumnal Soups You Might Like

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this easy sweet potato & carrot soup, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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If you’d like more autumn recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Sweet Potato & Carrot Soup. PIN IT.

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5 from 4 votes

Sweet Potato And Carrot Soup

An easy to prepare blended soup which tastes delicious and is gorgeously colourful, spicy and warming. Serve with bread to make it extra filling.

Prep Time10

Cook Time30

Total Time40

Course: Lunch, Supper

Cuisine: British

Keyword: carrots, coconut milk, soup, sweet potatoes, tomatoes

Servings: large bowls

Calories: 426kcal

Author: Choclette @ Tin and Thyme

Ingredients

2 tbsp neutral cooking oil (I used rice oil)
1 large onion roughly sliced
4 carrots roughly chopped
2 sweet potatoes roughly chopped
4 medium tomatoes roughly chopped
1 plump clove of garlic peeled and roughly chopped
1 small red chilli seeds removed if you don’t like your soup too hot
1 tsp cumin seeds
1 tsp coriander seeds
pinch fennel seeds optional
1 tsp garam masala
1 tsp turmeric
500 ml vegetable stock
sea salt to taste – you may not need any additional salt if your veg stock is already salted
1 dash good quality soy sauce (I used tamari)
400 ml tinned coconut milk

Metric – US Customary

Instructions

Fry the onions and seeds with the oil in a large pan over a gentle heat until the onions start to soften – about 5 minutes.
2 tbsp neutral cooking oil, 1 large onion, 1 tsp cumin seeds, 1 tsp coriander seeds, pinch fennel seeds
Add the carrot and sweet potatoes and fry for a further 5 minutes.
4 carrots, 2 sweet potatoes
Add the tomatoes, garlic, chilli, ground spices and stock. Cover the pan with a lid, bring to the boil, turn the heat down and simmer for 15 minutes.
4 medium tomatoes, 1 plump clove of garlic, 1 small red chilli, 1 tsp garam masala, 1 tsp turmeric, 500 ml vegetable stock
Add remaining ingredients and simmer for a further 5-10 minutes.
sea salt, 1 dash good quality soy sauce, 400 ml tinned coconut milk
Blitz with a blender until smooth.
Pour into bowls and serve.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Nutrition Estimate

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

Linkies

I’m sharing this easy recipe for sweet potato & carrot soup with Easy Peasy Foodie for #CookBlogShare and with Searching for Spice for #CookOnceEatTwice.