Creamy Sweet Potato and Carrot Soup

It's about time we made some soup again! After a recent delicious meal at Our Daily Bread in Boone the other weekend, we were motivated to make some of our own yummy soup. Have you ever had sweet potato soup? Sure was a new one to us. But let me tell you what, it is delicious! The original recipe called for parsley and sour cream as the toppings, which was good but not the best. For our second bowl, we sprinkled in goat cheese and toasted pine nuts. Perfecto! Hope you enjoy! Just be careful when you are doing the blender step - we made quite the mess. Our next goal: Gouda Sage Potato soup (Our Daily Bread ran out right before we were served and we've been craving it ever since). Modified from Cooking Light - serves 8.


  • 3 tablespoons butter (or Smart Balance type spread), divided
  • 1 cup chopped onion
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
  • 3 1/2 cups water
  • 3 cups fat-free, less-sodium chicken broth (if you're a veggie, sub in vegetable broth)
  • 3 cups chopped carrot (about 1 pound)
  • 1/4 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup reduced-fat sour cream OR 1/3 crumbled goat cheese
  • 2 tablespoons chopped fresh flat-leaf parsley OR 2 tbsp toasted pine nuts


  1. Melt 1 tablespoon butter (or spread) in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. 
  2. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. 
  3. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
  4. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Combine both in original Dutch oven to mix in remaining ingredients.
  5. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream (or goat cheese) and 3/4 teaspoon parsley (or pine nuts).


Cherine said...

The soup looks amazing!

Sam Hoffer / My Carolina Kitchen said...

What fabulous photography. Soup can be a challenge to photograph.

I wish you a very merry Christmas filled with wonderful food, family and friends. Happy holidays to you and your family.

Tasty Trix said...

This photo is great - the light is perfect. Yes, I always like to put something crunchy on a soup like this, so I'm sure the pine nuts were the perfect touch. I hope Santa brings you an immersion blender - it's SO much less mess, I don't know how I lived without one!!!

Olga @ MangoTomato said...

love creamed soups! made something similar but added ginger: kicks it up a bit ;)

grace said...

it's like velvet, folks. well done!

Chef E said...

Oh my, I see CookAppeal is waaayyyy behind on reading and taking in your wonderful dishes! I could go for a bite of everything for my lunch right now!

Happy Holidays, and New Year!

Kerstin said...

What a lovely soup - I wish I had a big bowl right now!

Glad you had a great Christmas celebration too!

Anonymous said...

Another beautiful dish, guys! Put goat cheese on anything and I'll eat it...

p.s. check out my new blog : D

Unknown said...

ooh, that sounds just lovely! a big bowl of this would hit the spot right about now :)

Kristina said...

Made this tonight and really liked it! It was a hit with my college roommates too. :) Thanks!

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