Sweet Potato-Carrot Soup

I hate this weather. It’s been dreary, gray and cold for a few weeks now and I’m not a happy camper. Luckily, we got some bright and hearty veggies in our Greenling box last week, so I took the opportunity to make a stick-to-your-ribs, warm-your-bones soup.


Soups are insanely easy to make, and if you use stocks, don’t take forever either. Saute your aromatics, deglaze the pot, then add your main ingredients and enough stock (or water, if you’re in a bind) and simmer until the main ingredients have cooked through. It’s a pretty standard formula that can be adapted to whatever you have on hand.

Sweet potatoes and carrots are already pretty sweet themselves, so I decided to saute the onions almost to the point of caramelization to add another underlying layer of sweetness. I also like adding ginger to my veggie-based soups. The soup is hot already, but the ginger gives the soup another degree of warmth.

I also added a dollop of plain yogurt for some creaminess. Though you could add cream to make it extra rich, I just like to puree it beyond belief and stir in a bit of yogurt. An immersion blender aerates the soup a bit, so you get that same richness of the cream without the fat. You could also use a food processor or blender to puree the soup, but I’ve found them to be so fickle with hot liquids (take it from me — soup on the wall? Not fun to clean.).


  • 1 Tbsp. extra-virgin olive oil
  • 1 yellow onion, diced
  • 1″ fresh ginger root, grated
  • 4 c. vegetable stock
  • 2 lb. sweet potatoes, peeled and cut into 1/2″ chunks
  • 1 lb. carrots, peeled and cut into 1/2″ chunks


  • Saute the onion in the olive oil over medium-high heat until the onions are just starting to caramelize. You don’t need a deep brown here; just a bit of color is fine.
  • Add the ginger and saute for another minute.
  • Deglaze the pot with a bit of the vegetable stock, then pour the rest of the stock into the pot and bring it to a boil.
  • Once the stock is boiling, add the sweet potatoes and carrots and reduce the heat to a simmer.
  • Simmer the soup until the sweet potatoes and carrots are tender (about 15 minutes), then remove from the heat and puree.

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