Carrot Sweet Potato Soup with peppers and cumin is a lightly spicy carrot soup recipe with a little sweet potato for texture and added flavor.
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Carrot sweet potato soup recipe
This carrot soup recipe is full of flavor and texture with red peppers, sweet potato, jalapeno peppers, cumin and whichever mix of flavorful toppings you choose.
The carrots and sweet potato get an extra burst of flavor with a quick oven roast before being simmered with aromatics and spices until tender.
After a quick pulse this carrot soup is ready to be enjoyed. Either as is or topped with a mix of sour cream, lime, cilantro and pepitas.
I prefer to leave a little texture to the roasted carrots and sweet potato. But you can go as smooth as you’d like.
This carrot recipe is perfect to be served in the spring during the early carrot season. Delicious as a part of your Easter spread. Or serve it in the fall during late carrot season. It makes a great unexpected starter for Thanksgiving or other fall feasts.
Ingredients
- Carrots
- Sweet potato
- Onion
- Garlic
- Red bell pepper
- Stock – chicken or vegetable stock
- Jalapeno pepper – or other small mild or spicy pepper of your choice.
- Cumin powder
- Garlic powder
- Smoked paprika – or regular paprika (optional)
- Lime juice
- Salt and pepper
- Red pepper flakes
- Oil – canola oil or other mild cooking oil
- Toppings – sour cream, cilantro, pepitas, etc. (optional)
Step by step instructions
- Preheat oven to 375 degrees Fahrenheit.
- Prepare vegetables by peeling carrots and sweet potato and cutting into large chunks.
- Place chopped carrots on a large roasting pan or baking dish, drizzle with oil and sprinkle with salt and pepper, garlic powder, and paprika. Roast, stirring occasionally, for about 15 minutes. Then add sweet potatoes and continue roasting for an additional 15 minutes.
- After sweet potato has been added to oven, heat oil in a large stockpot over medium low heat. Add chopped onions, red pepper flakes, red bell pepper and jalapeno. Cook until vegetables are slightly softened, about 10 minutes. Then add garlic and continue cooking until fragrant, about 1 minute longer.
- Add roasted carrots and sweet potato then stir in stock. Increase temperature to medium high and bring to a boil. Then reduce to a simmer and cook until carrots and sweet potatoes are softened. About 10 minutes or as long as needed.
- Once vegetables are softened carefully puree using a stick blender. Or pulse in food processor or blender just until the roasted carrots are almost smooth to leave a little texture. Or blend completely smooth if desired.
- Top as desired with fresh herbs, creamy sour cream, crunchy pumpkin seeds, etc.
- Serve and enjoy!
How to serve
Serve this carrot soup recipe while still warm as is or with an assortment of toppings like flavorful fresh herbs (cilantro, chives, green onions, etc), cool creamy sour cream, lime juice, fresh or pickled jalapeno slices, crunchy pumpkin seeds, etc.
Yield
This recipe yields enough for 4 large 1 ½ cup servings of soup. Or 6 smaller 1. cup servings of soup. But can easily be doubled to serve a crowd or store for later.
How to store
Store carrot sweet potato soup refrigerated, tightly covered, for up to three days.
📖 Recipe
Ingredients
- 1 pound carrots about 4 large or 6 medium
- 1 large sweet potato
- 1 large white onion
- 1 clove garlic
- 1 medium red bell pepper seeded and chopped
- 4 cups chicken stock or vegetable stock
- 1 medium jalapeno pepper
- ½ teaspoon cumin powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- 1 tablespoon lime juice
- salt and pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons canola oil
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Peel carrots and sweet potato and cut into roughly the same size large chunks. Place chopped carrots on a large roasting pan or baking dish, drizzle with oil and sprinkle with salt and pepper, garlic powder, and paprika. Roast, stirring occasionally, for about 15 minutes. Then add sweet potatoes and continue roasting for an additional 15 minutes.1 pound carrots, 1 large sweet potato, ⅛ teaspoon garlic powder, ⅛ teaspoon paprika, salt and pepper
- After sweet potato has been added to oven, heat oil in a large stockpot over medium low heat. Add chopped onions, red pepper flakes, red bell pepper and jalapeno. Cook until vegetables are slightly softened, about 10 minutes. Then stir in cumin powder and garlic. Cook until garlic is fragrant, about 1 minute longer.1 large white onion, 1 clove garlic, 1 medium red bell pepper, 1 medium jalapeno pepper, ½ teaspoon cumin powder, ¼ teaspoon red pepper flakes, 2 tablespoons canola oil
- Add roasted carrots and sweet potato then stir in stock. Increase temperature to medium high and bring to a boil. Then reduce to a simmer and cook until carrots and sweet potatoes are softened. About 10 minutes or as long as needed.4 cups chicken stock
- Once vegetables are softened carefully puree using a stick blender. Or pulse in food processor or blender just until the roasted carrots are almost smooth to leave a little texture. Or blend completely smooth if desired. Return to stockpot and return to a simmer. Add lime juice and season to taste with salt and pepper.1 tablespoon lime juice
- Serve warm or room temperature either as is or top as desire with cilantro, sour cream, red pepper flakes, pepitas, etc.
Nutrition
Tristin Rieken
I love to serve this slightly spicy and super flavorful carrot soup recipe as a part of my easter brunch spread.