You know those cosy, nourishing meals that feel like a hug in a bowl? This is one of them.
Made with just a handful of simple ingredients, this sweet potato and carrot soup is comforting, budget friendly, and so easy to make.
It’s one of my favourite soups to batch-cook when I want something warming, especially on chilly days.
The roasted garlic brings so much depth of flavour and the texture is silky smooth—like proper comfort food, but on the lighter, healthier side.
You can keep it thick and hearty or blend it with extra water for a smoother consistency.
It also freezes really well, which makes it perfect for meal prep. Serve with a drizzle of coconut milk and some garlic toast and you’ve got yourself a nourishing bowl that ticks all the boxes.
Ways To Enjoy It
- With garlic toast or crusty sourdough for dipping, try my Easy No Knead Bread.
- Poured into a flask for a warm lunch on the go
- Topped with pumpkin seeds or chilli flakes for crunch and heat
- Paired with a simple salad for a light dinner, like this, one of my favourite Roasted Carrots & Halloumi Salad
- Served as a starter before a main meal
Tips
- Roast the garlic whole: No need to peel—just slice the top off the bulb and roast. The cloves will become soft and caramelised and can be squeezed straight into the blender.
- Check doneness early: Every sweet potato is different in size, so check after 50 minutes—if a fork goes through easily, it’s ready.
- Add your water gradually: Start with less and blend, then add more for your desired consistency.
- For extra flavour: Use a good-quality vegetable stock cube and don’t skip the salt and pepper!
- For extra creaminess: Add a swirl of tinned coconut milk at the end before serving.
Swaps
Sweet potato: Butternut squash or pumpkin work well and give a similar creamy texture and sweetness.
Carrots: Parsnips can be used for a slightly earthier flavour.
Vegetable stock: Chicken stock or bone broth are good options if you’re not keeping it vegan.
Coconut milk: Use oat cream or a spoonful of Greek yoghurt instead for a creamy finish without the coconut flavour.
Yellow onion: White or red onions will work just as well—use whatever you have at home.
Storage
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months. Defrost overnight in the fridge and reheat gently on the stove with a splash of water.
More Soups
5 Ingredients Sweet Potato & Carrot Soup
Ingredients
- 1 sweet potato
- 2 carrots
- 1 yellow onion
- 4 garlic bulb
- 1 cube vegetable stock (into 300-500ml of boiling water)
Instructions
- On a tray add all your vegetables, I chopped the vegetables in half, I place the bulb of garlic whole, with the top cup off.
- Add a drizzle of oil, salt and pepper.I added a piece of foil and removed it half way baking.
- Bake for 50mins to 1h20m depending on the size of your sweet potato. After 50mins pierce with a fork, when it’s ready the sweet potato will be tender.
- Remove the garlic from the bulb and take the skin off the sweet potato.
- Add all the ingredients to a blender along with stick and water. Blend until very smooth.
- Add more hot water if necessary, some like a thicker texture, some a more liquid one.
- Add a drizzle of tinned coconut milk and serve with garlic toasted bread.