Creamy Sweet Potato and Carrot Soup

Sweet potatoes and carrots make a mild, creamy soup. Onion, garlic and nutmeg add flavour, with a spoonful of light crème fraîche stirred in at the table.

Recipe video

Weigh the sweet potatoes before peeling

The 600 g sweet potatoes are weighed with their skins on. Peel and cut them into even pieces. Thoroughly wash and chop the carrots so both vegetables cook at a similar rate.

Cook until soft before blending

Boil the sweet potatoes and carrots in water until easily mashed with a fork. Meanwhile, soften the onion and garlic in a second pot. Add the drained vegetables and stock, briefly bring to a boil, then blend.

For a smooth, creamy texture

Blend until no pieces remain. Keep the blender head beneath the surface to prevent hot soup from splashing. For an especially fine texture, pass the blended soup through a fine sieve.

How much stock to add

Start with about 600 ml of the measured stock, then add the rest gradually after blending. Around 800 ml in total is intended, with a little more if needed for your preferred texture. Divide the light crème fraîche between the four servings.

Kitchen tip

Thin the soup with small splashes of hot stock, stirring well each time. It is easier to loosen a thick soup than to thicken one that is already too thin.

Toasted bread or croutons are optional accompaniments, added just before serving.

Easy recipe

Creamy Sweet Potato and Carrot Soup

★★★★★★★★★★4.2 out of 5 · 13 ratings

Creamy sweet potato and carrot soup with vegetable stock and a spoonful of light crème fraîche. Smoothly blended, with a video and texture tips.

Prep time

10 min

Cook time

30 min

Yield

4 servings

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Ingredients

− 4 +

• 600 gsweet potatoes, raw, weighed unpeeled
• 120 gcarrots
• 100 gonion
• 1 Knoblauchzehe
• 800 mlvegetable stock, adjust to desired consistency
• 40 glight crème fraîche, about 2 tsp per serving
• Salz, Pfeffer, Muskat
• optional geröstetes Brot
• 1 tsprapeseed oil

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Instructions

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1. Weigh the sweet potatoes unpeeled, then peel and cut into even pieces. Thoroughly wash and chop the carrots. Boil both in water for about 20 minutes until soft.
2. Meanwhile, finely dice the onion and garlic. Heat 1 tsp rapeseed oil in a second pot, soften the onion and briefly cook the garlic.
3. Drain the sweet potatoes and carrots and add to the onion. Pour in about 600 ml vegetable stock initially and briefly bring to a boil.
4. Remove from the heat and carefully blend until smooth. Gradually stir in the remaining stock to your preferred consistency, using about 800 ml in total. Season with salt, pepper and nutmeg.
5. Divide between four servings and stir about 2 tsp light crème fraîche into each. Serve with toasted bread or croutons if you like.

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4.2 out of 5 · 13 ratings

Nutrition per serving

Calories

177 kcal

Protein

3.5 g

Carbohydrates

34.9 g

Sugar

9.4 g

Fat

3.1 g

Saturated fat

1.1 g

Fibre

5.3 g

Salt

1.4 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace