Creamy Sweet Potato and Carrot Soup Recipe

This creamy sweet potato carrot soup is made silky with the addition of sweet potato and creme fraîche and uses simple ingredients.

Course Soup

Cuisine Any

Keyword sweet potato and carrot soup

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 140.5kcal

Author Susan Pridmore

2 tablespoons unsalted butter
1 large yellow onion diced (about 2 cups)
2 garlic cloves minced
1 pound carrots peeled and chopped
1 large sweet potato peeled and chopped
½ cup dry white wine such as a Sauvignon Blanc
6 cups water
3 tablespoons Better Than Bouillon, Roasted Vegetable Paste or 6 cups vegetable broth
½ cup crème fraîche or heavy cream or coconut milk (full fat)
½ teaspoon kosher salt or to taste
¼ teaspoon ground black pepper or to taste

Melt the butter in a large, heavy-bottomed pot, such as a Dutch oven, over medium-high heat.
Add the diced onion and sauté, stirring frequently, for about 5 minutes. Add the garlic and sauté for another minute, until fragrant.
Add the chopped carrots, sweet potato, and wine and bring to a simmer. Reduce the heat to medium-low and cook, stirring every now and then with a wooden spoon, for 5 minutes, or until most of the wine has cooked off.
Add the water and Better Than Bouillon paste and bring to a simmer over medium heat and cover the pot. Reduce the heat and continue to simmer until the carrots and sweet potato cubes are soft, 20 - 30 minutes, depending on the size of the veggies.
Either purée the soup in the pot, using an immersion stick blender, or pour the soup into a high-speed countertop blender and purée. If using a blender, return the puréed soup back to the pot.
Stir in the crème fraîche, and reheat over medium heat until hot, but not simmering. Add salt and black pepper to taste before serving.