Gingered Sweet Potato Carrot Soup

Adapted from Women’s Health Magazine (January/February 2010)

This simple soup is a snap to prepare and it freezes well, too (so if you are feeling ambitious, double the batch and put some in the freezer for a snowy day).

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 cup chicken or vegetable broth
  • 2 cups water
  • 1 large sweet potato, peeled and chopped
  • 5 large carrots, peeled and chopped
  • 1 tablespoon minced ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • For serving:
  • Plain Greek Yogurt
  • Sea salt
  • Avocado oil (optional)
  • In a large saucepan, heat oil over medium heat. Add onion and cook until softened, about 4 minutes. Add the broth, water, sweet potato, carrot and ginger and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes. Using an immersion blender or soup gun, puree until smooth. If you plan to use a blender to puree the soup, allow it to cool just a bit and puree in small batches to prevent an unsightly orange kitchen explosion.
  • Season with salt and white pepper. Serve topped with a dollop of Greek yogurt, a sprinkle of sea salt and a drizzle of avocado oil.
  • Quick Tips
  • 1. I use jarred ginger for this recipe.
  • 2. If you’d like to add a little green, try cutting some fresh dill over the top instead of the avocado oil.

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

4 responses to “Gingered Sweet Potato Carrot Soup”

  1. Regina says:

    This soup was sooooo good and soooo easy to prepare. I love the creaminess without the heaviness of actual cream. Will postivily make this again!!!

    • Alicia says:

      So glad you enjoyed it, Regina! I’m actually about to make another batch of this for the coming week. It’s perfect for this season of indulgence – a wonderful counter to the riches of the festive weekend party circuit!

  2. Steph says:

    Made this soup tonight. Everyone loved it! I varied it a bit because I was almost out of fresh carrots. I had a bag of frozen so I used that plus the two fresh carrots I had left. So glad I had a couple of sweet potatoes in the bin. I used all chicken stock and added two cloves of garlic with the onion. Zapped it to a beautiful smoothness in my Vita-Mix. I also swirled in a bit of half & half in & added some toasted chopped pistachios before serving. Everyone loved it! Will definitely make this again!! Thanks!

    • Alicia says:

      So glad you enjoyed this recipe! I make it all the time because it’s so easy and so tasty. I like your adaptations – especially the pistachios!

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