Creamy Carrot & Sweet Potato Soup


Creamy Carrot and Sweet Potato Soup | A healthy & light soup with only 175 calories per serving. P I N_______I M A G E

I really do love my veggies. It is rare to find a veggie I don’t like. It must be due to my upbringing. We pretty much ate vegetables every day. Seeing my mom cook big pots of soup full of veggies was my favorite view in the kitchen. My dad also believed that having vegetable soup at least once a week was a must for good health. I can’t argue with that. Unfortunately I’ve forgotten about the once-a-week-soup-rule now that my boys are living on their own (since I tried to instill that same tradition for them when they were growing up).

I’m working on bringing back that tradition and for that I want to incorporate new soups to my repertoire. This creamy carrot & sweet potato soup is perfect on so many levels! The vegetable combinations scream Fall!! Perfect for this time of year right? It’s also healthy, low in fat, full of vitamins & antioxidants, easy to make and the best part…. it’s delicious!

It also tastes better when made a few days ahead since the flavors intensify with time. I think letting it sit in the fridge for two days is the perfect waiting time. Go make it!

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Recipe adapted from Cooking Light 

Creamy Carrot & Sweet Potato Soup
Author: Fit, Fun & Delish!
Prep time:
Cook time:
Total time:
Serves: 8
This soup tastes better when made from 1 to 2 days in advanced.
  • 3 tablespoons butter, 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 cups water
  • 3 cups fat-free, less-sodium chicken broth
  • 3 cups chopped carrot (about 1 pound)
  • 1/4 cup half-and-half
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Heat large pot at medium heat and melt 1 tablespoon butter.
  2. Add onion to pan; cook 4 minutes or until tender, stirring occasionally.
  3. Stir in cinnamon and nutmeg and cook 1 minute, stirring constantly.
  4. 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.
  5. Add sweet potatoes, 3 cups water, broth, and carrot; bring to a boil.
  6. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
  7. 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).
  8. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture.
  9. Stir in half-and-half, salt, and pepper.
  10. Serve with crusty bread and sprinkle some pepper, chopped nuts, olive oils or herbs as an option.


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  • 10/18/2014 - 9:00 pm

    Ilse - Perfect recipe lot this time of year. My mom used to cook soups everyday. I really missed that. For the first time I learned how to make Pozole!ReplyCancel

    • 10/19/2014 - 2:33 pm

      ana @ fit, fun & delish! - Nice Ilse!! Pozole is also perfect now that the holidays are coming! Good stuff!ReplyCancel

  • 11/25/2017 - 4:01 am

    Cool Mom Eats weekly meal plan: 5 family-friendly dinners for next week. - […] Grab a baguette, make a great big salad using a bag of healthy pre-washed greens, and whip up this Creamy Carrot and Sweet Potato Soup at Muy […]ReplyCancel

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