Sweet Potato and Carrot Fall Soup

This slow-cooked soup combines sweet potatoes and carrots to develop a naturally sweet, velvety texture. The gentle simmering process intensifies the earthy flavors, resulting in a smooth puree with a vibrant orange hue and a comforting aroma. It’s a cozy, seasonal dish perfect for chilly autumn days.

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Course: Main Course

Cuisine: Comfort Food

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Calories: 150kcal

Author: James Taylor

Servings:

Equipment

▢
Slow Cooker
▢
Blender or Immersion Blender

Ingredients

▢ 2 pounds sweet potatoes peeled and chopped
▢ 4 large carrots peeled and sliced
▢ 1 cup vegetable broth plus more if needed
▢ 1 tablespoon olive oil optional, for sautéing
▢ to taste salt and pepper for seasoning

Instructions

Peel and chop the sweet potatoes into uniform pieces for even cooking and place them in the slow cooker.
Peel and slice the carrots, then add them to the slow cooker with the sweet potatoes.
Pour the vegetable broth over the vegetables, ensuring they are mostly submerged to promote even cooking.
If using, drizzle olive oil over the mixture, then season with salt and pepper.
Cover the slow cooker and set it to low. Let the vegetables cook for about 6 hours until they are tender and easily mashable.
Once cooked, use an immersion blender directly in the slow cooker or transfer the mixture to a blender. Puree until the soup is smooth and velvety.
Taste the soup and adjust seasoning with additional salt, pepper, or a splash of extra broth if needed, blending again briefly to incorporate.
Pour the hot, smooth soup into bowls and serve immediately, enjoying the cozy aroma and rich flavor.

Notes

For an extra depth of flavor, add a pinch of cinnamon or a splash of coconut milk during blending. Adjust the thickness with additional broth if a thinner consistency is preferred.

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