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Orange Sweet Potato and Carrot Soup.

This creamy and flavorful soup is made with sweet potatoes, carrots, and a hint of ginger and cumin. The combination of sweet potatoes and carrots creates a delicious and nourishing soup, while the ginger and cumin add a hint of warmth. This soup is easy to make and it's a great way to use up leftover sweet potatoes.


  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cumin

  • 4 cups vegetable broth

  • 2 medium sweet potatoes, peeled and diced

  • 4 medium carrots, peeled and sliced

  • Salt and pepper, to taste

  • Chopped fresh cilantro, for serving

  • Sour cream, for serving


  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until they are tender about 5-7 minutes.

  2. Stir in the ginger and cumin, and cook for an additional 1-2 minutes, until the spices are fragrant.

  3. Add the vegetable broth, sweet potatoes, and carrots to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, until the vegetables are tender.

  4. Using an immersion blender, puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender and puree it in batches.

  5. Season the soup with salt and pepper to taste.

  6. Serve the soup hot, garnished with chopped cilantro and a dollop of sour cream if desired.

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