Easy Spiced Carrot and Sweet Potato Soup – Healthy Comfort in a Bowl

Easy Spiced Carrot and Sweet Potato Soup is exactly the kind of recipe you’ll want in your back pocket when the weather gets nippy, your pantry’s looking a little bare, or you just need dinner to cook itself while you scroll Pinterest in fuzzy socks.

This soup is warm, comforting, and—bonus—it’s surprisingly good for you. The ingredients are humble, the flavors are big, and the effort is minimal. You just toss it all in a pot, let it do its thing, blend it up, and bam—dinner is done. Whether you’re juggling homework, emails, or “what’s for dinner?” on repeat, this easy spiced carrot and sweet potato soup is your cozy answer. Oh, and if you’ve got picky eaters? Just call it “orange soup” and thank me later.

Table of Contents

What is Easy Spiced Carrot and Sweet Potato Soup?

Easy Spiced Carrot and Sweet Potato Soup is a smooth, creamy, veggie-packed dish that’s both soothing and satisfying. It’s made by simmering carrots and sweet potatoes with onions, broth, and just enough spice (we’re talking cinnamon, ginger, and turmeric—aka cozy in a bowl) to make your taste buds do a happy dance. Then it’s blended into silky perfection and served with a swirl of cream (optional but highly recommended).

This soup is gluten-free, can be made vegetarian or vegan, and works for both weeknight dinners and fancy-feeling lunches. It’s kind of like a warm hug for your insides—comforting but not heavy, flavorful but not fussy. And did I mention it’s all made in one pot?

Reasons to Try Easy Spiced Carrot and Sweet Potato Soup

First of all, easy really means easy here. No hard-to-pronounce ingredients or steps that leave you wondering if you missed a page. If you can chop a carrot and stir a pot, you’ve got this. Secondly, this soup is wallet-friendly and weeknight-approved. It’s the kind of recipe that lets you use up those sweet potatoes lingering at the bottom of the pantry and that bag of carrots from last week’s ambitious grocery run.

It’s also endlessly customizable: make it vegan with veggie broth, add some chili flakes if you like heat, or toss in lentils for a protein boost. It’s cozy enough for a snow day, light enough for a pre-holiday detox, and tasty enough to keep in your regular rotation. Trust me, your future self (and your grocery bill) will thank you.

Ingredients Needed to Make Easy Spiced Carrot and Sweet Potato Soup

• 1 tbsp olive oil
• 1 medium brown onion, peeled and chopped
• 3 medium carrots, peeled and chopped
• 4 cups sweet potatoes, peeled and cubed
• 6 cups chicken broth (or vegetable broth for vegetarian/vegan option)
• 1/4 tsp cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp turmeric
• 1 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• Optional: heavy cream for serving

Instructions to Make Easy Spiced Carrot and Sweet Potato Soup

If you’ve ever found yourself staring into the fridge at 5:30 p.m. thinking, “What can I throw together fast that everyone will actually eat?”—this step-by-step guide is for you. Below, you’ll find clear, detailed instructions to help you make easy spiced carrot and sweet potato soup from scratch with zero stress and all the flavor. Whether you’re a beginner or a seasoned soup-lover, follow each step by step and you’ll have a warm, cozy dinner on the table in about 40 minutes.

Step 1: Prep Your Veggies Like a Soup Boss

Start by washing, peeling, and chopping your carrots and sweet potatoes into even-sized pieces. This helps them cook evenly and makes your blending later way smoother. Aim for ½ to 1-inch cubes—not too tiny, not too chunky. Don’t forget the onion! A medium brown onion, peeled and diced, adds a lovely base flavor that really builds the soup from the bottom up. If you’re not sure how to chop quickly (without losing a finger), check out our quick kitchen prep tips to speed things up.

Step 2: Sauté Onions Until Sweet and Golden

Grab a large, heavy-bottomed pot (Dutch oven fans, this is your moment) and set it over medium heat. Add 1 tablespoon of olive oil, then toss in your chopped onion. Stir frequently and let it cook down for about 10 minutes. You’re looking for soft, translucent onions with just a hint of golden edges. This step is where the magic begins—don’t rush it. If your pot’s dry too soon, add a splash more oil or broth to keep things moving.

Step 3: Add Warm Spices and Stir (Don’t Skip This!)

Once the onions are softened, it’s time to spice things up. Sprinkle in your cinnamon, ground ginger, turmeric, salt, and pepper. Give everything a good stir to coat the onions in all that aromatic goodness. This toasting step wakes up the spices and infuses the soup with that cozy depth of flavor we’re going for. Feel free to adjust spice amounts to your liking, or visit our anti-inflammatory turmeric soup guide for tips on how to balance earthy flavors.

Step 4: Add Carrots, Sweet Potatoes & Broth

Now that your onions and spices are fragrant and ready, it’s time to bring in the veggies. Add the chopped carrots and cubed sweet potatoes right into the pot. Pour in 6 cups of chicken broth—or vegetable broth if you’re keeping it vegetarian. Gently stir everything together, then crank the heat to bring it all to a light boil. Once boiling, reduce the heat to medium-low and cover the pot. Let it simmer for about 25 to 30 minutes, or until the vegetables are fork-tender. If you’re not sure how to test “fork-tender,” it just means you should be able to slide a fork through a sweet potato cube without any resistance.

Step 5: Blend the Soup to Creamy Perfection

After the simmering is done and your kitchen smells like a warm hug, it’s time for the most satisfying step by step part—blending. Use an immersion blender right in the pot to puree everything until smooth and velvety. No immersion blender? No problem. Carefully transfer the soup in batches to a countertop blender. Just remember to let it cool slightly and never fill your blender more than halfway with hot liquid (unless you enjoy soup explosions). Want it extra creamy? You can stir in a splash of heavy cream or even coconut milk for a dairy-free twist. For more creamy soup tips, explore our creamy roasted butternut squash soup recipe.

Step 6: Taste, Adjust & Finish with Flair

Once your soup is blended and beautifully smooth, give it a taste. This step is all about personalization. Add more salt or pepper if needed. If the flavor feels too flat, a tiny squeeze of lemon or dash of cayenne can brighten it right up. When you’re happy with the taste, ladle the soup into bowls and drizzle with a swirl of heavy cream or a dollop of Greek yogurt if you’re feeling fancy. A sprinkle of fresh herbs like parsley or thyme takes it up another notch.

BONUS TIP: Want to go above and beyond? Pair it with our glazed carrots or serve alongside a crusty grilled cheese sandwich made with sourdough and sharp cheddar.

What to Serve with Easy Spiced Carrot and Sweet Potato Soup

This soup is a star on its own, but it loves company. Serve it with crusty sourdough or garlic bread for dunking (because no one ever said no to carbs). A simple green salad with vinaigrette balances out the creaminess beautifully. For something heartier, pair it with a healthy garlic parmesan chicken pasta or a spinach and artichoke gnocchi bake. If you’re going full cozy mode, light a candle and serve it with a glass of white wine or warm apple cider on the side. Oh, and don’t skip dessert—maybe something fall-inspired like our maple pecan brie stuffed sweet potatoes? Yes, please.

Key Tips for Making Easy Spiced Carrot and Sweet Potato Soup

Want silky-smooth soup every time? Don’t rush the blending step. Let the veggies cool for a few minutes before blending, especially if you’re using a countertop blender. If you’re short on broth, water works in a pinch—but do adjust the salt accordingly. For an extra creamy texture without dairy, toss in a peeled Yukon gold potato or a splash of canned coconut milk. And remember, spice amounts are flexible. Like it bolder? Add more ginger or even a pinch of cayenne. This soup’s pretty forgiving—just like your best friend who shows up with wine after a bad day.

Storage and Reheating Tips for Easy Spiced Carrot and Sweet Potato Soup

Got leftovers? Lucky you. This soup stores beautifully in the fridge for up to 5 days. Just let it cool completely before transferring to an airtight container. For longer storage, freeze it in individual portions for up to 3 months. Reheat on the stovetop over medium heat or pop it in the microwave with a splash of broth or water to loosen it up. If you’ve added cream, stir while reheating to avoid separation. And yes, it still tastes amazing after a few days—some say even better. Freezer meal prep? Check.

FAQs

Can I make this vegan?
Absolutely—just use vegetable broth and skip the cream or swap in coconut milk.

Can I use pre-chopped veggies?
Yep, go for it. Anything that saves time is a win.

Is this soup kid-friendly?
Totally. Just tone down the spices if your little ones are spice-sensitive.

Can I double the recipe?
For sure. It scales beautifully and makes great leftovers.

What if I don’t have turmeric or ginger?
You can skip them, but the flavor will be milder. Try a dash of curry powder for a similar vibe.

Final Thoughts

Easy Spiced Carrot and Sweet Potato Soup is the kind of recipe that checks all the boxes—simple, cozy, nourishing, and just a little bit fancy with zero stress. Whether you’re cooking for yourself, your family, or the neighborhood book club, this soup makes you look like you’ve got your life together (even if you’re wearing pajamas under that apron). Bookmark this one—you’re gonna want it on repeat. And when you’re ready for more easy, cozy soup ideas, check out our creamy butternut squash soup and one-pot creamy carrot lentil soup.

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