Carrot and Sweet Potato Soup

A silky and tasty Carrot and Sweet Potato Soup. The carrots came from my garden, the last of the harvest and the sweet potatoes add delicious flavor to this soup. You must try this fall recipe! 


In honor of Halloween I wanted to post this beautiful orange soup. I think it’s safe to say I am soup obsessed right now. The garden is officially gone, however, a few weeks ago we picked the carrots that we planted in early May. There were so many! Some went to soup and some were roasted just as they were. This Carrot and Sweet Potato soup is perfect because it has very little dairy (no cream or milk necessary) and has a lot of flavor from the curry. 

I miss posting awesome recipes to you guys! This one is short and sweet and I hope to get back on track very soon. Don’t forget about me!

I made kale chips at the same time as this soup – super easy and a great snack! I decided to crumble some on top of the soup – yummy.

Carrot and Sweet Potato Soup

Kale Chip Directions: Preheat oven to 350 degrees. Put dry, torn kale (stems removed) on a baking sheet. Drizzle with olive oil salt and pepper. Bake until crispy, not burned (20-25 minutes). Make sure kale is in an even layer and not stacked on top of each other for best results. 

Carrot and Sweet Potato SoupCarrot and Sweet Potato Soup


Carrot and Sweet Potato Soup

Carrot and Sweet Potato Soupserves 4-6


  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 pound carrots, diced
  • 1 large (1 1/2 pounds) sweet potato, peeled and diced
  • 8 cups of good quality chicken stock *start with 6 cups and add more as needed 
  • 1 teaspoon curry powder
  • 1 teaspoon fresh thyme 
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper 


  1. Heat a large soup pot over medium heat with butter. Once melted add the diced onion and saute about 5 minutes, season with salt and pepper. Add the carrots, sweet potato and thyme let cook until the vegetables begin to soften slightly.
  2. Next add 6 cups of good quality chicken stock and bring to a boil. Let simmer 20-25 minutes until sweet potato and carrots are very soft. During this time stir in curry powder, salt and pepper. 
  3. Use an immersion blender and blend mixture until smooth. If the soup is too thick then add additional 2 cups of chicken stock to thin it, otherwise keep the soup the same. 
  4. Bring the soup to a simmer and adjust seasoning. 

Notes:You can use a blender if you wish. Let mixture cool slightly and blend in batches. DO NOT BLEND HOT LIQUID. 

Have an awesome Halloween, try not to each too much candy! 
Tip: Do not go Tricker Treating on an empty stomach, eat a hearty meal before you leave the house.