Cozy up with a warm bowl of Carrot Ginger and Sweet Potato Soup, brimming with vibrant flavors and comforting goodness. Savor the natural sweetness of carrots and sweet potatoes, perfectly balanced by the gentle spice of fresh ginger. Create a nourishing meal that’s easy to make and packed with vitamins and antioxidants, ideal for chilly days. Serve this velvety soup with a drizzle of coconut milk, a sprinkle of fresh dill, and some crusty bread for an extra-special touch!
Try more of my recipes containing sweet potatoes with my Cozy Autumn Wild Rice Soup and my Sweet Potato Hummus. If you have a lot of carrots to use up, I recommend making my Raw Carrot Salad, made with grated carrots and lots of fresh dill. Make my Italian Meatball Soup for another delicious soup with tender meatballs.
Ingredients
Find below the list of ingredients used for my Carrot Ginger and Sweet Potato Soup.
- Sweet Potatoes
- Large Carrots
- Garlic Bulbs
- Red Onion
- Fresh Ginger Root
- Vegetable Broth
- Fresh Dill
- Half & Half (optional)
See recipe card for quantities.
Instructions
Start by preheating your oven to 380F and line a sheet pan with parchment paper.
Step 1: Place the peeled and cubed sweet potatoes, carrots, onion on the sheet pan. Cut the tops off from the garlic bulbs, just to expose the cloves. Drizzle everything with olive oil and bake in the oven for 45 minutes.
Step 2: Heat up a 4-quart Dutch oven or soup pot, on medium heat. Melt the butter in the pan and then add in the grated ginger. Cook for a minute, just to release all of the flavors.
Step 3: Deglaze the pot with the vegetable broth. Squeeze the roasted garlic bulbs into the pot to release the cloves and add in the roasted vegetables. Simmer for 15-20 minutes.
Step 4: Blend the soup until smooth and adjust seasoning as needed. Stir in the optional half & half and the chopped dill. Serve and enjoy!
Substitutions and Variations
- Coconut Milk - Add in a can of coconut milk to the soup for a thinner, cream style soup with lots of extra flavor.
- Broth - Feel free to use your broth of choice like chicken or beef instead of veggie.
- Parsnip - Replace the carrots with parsnip to add a licorice taste to the soup.
Storage
Place any leftover Carrot Ginger and Sweet Potato Soup in an airtight container. Place in the refrigerator for 3-4 days, or in the freezer for up to a month.
Recipe
Carrot Ginger and Sweet Potato Soup
Ingredients
- 450 grams Sweet Potato peeled and cubed
- 4 large Carrots peeled and cubed
- 2 small Red Onion peeled and quartered
- 2 heads Garlic
- 2 tablespoon Olive OIl
- 2 tablespoon Ginger Root finely grated
- 900 ml Vegetable Broth
- 3 tablespoon Fresh Dill finely chopped
- 1 cup half and half optional
Instructions
- Start by preheating your oven to 380F and line a sheet pan with parchment paper.
- Place the peeled and cubed sweet potatoes, carrots, onion on the sheet pan. Cut the tops off from the garlic bulbs, just to expose the cloves. Drizzle everything with olive oil and bake in the oven for 40 minutes.
- Heat up a 4-quart Dutch oven or soup pot, on medium heat. Melt the butter in the pan and then add in the grated ginger. Cook for a minute, just to release all of the flavors.
- Deglaze the pot with the vegetable broth. Squeeze the roasted garlic bulbs into the pot to release the cloves and add in the roasted vegetables. Simmer for 15-20 minutes.
- Blend the soup until smooth and adjust seasoning as needed. Stir in the chopped fresh dill and the optional half & half.
Excellent recipe. My first time trying it--turned out just perfectly. Added more carrots and sweet potatoes + chicken broth with low sodium + a touch of hot paprika and lemon juice when serving. Many thanks for a keeper.
This is by far the best version of carrot soup I've made. The ginger and roasted garlic really makes it for me. I used heavy cream and chicken broth. I also added salt and pepper to the veggies before roasting and to the finished product. I'm looking forward to eating this throughout the week.