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Sweet Potato and Carrot Soup

This silky puréed soup is so cozy on a winter’s evening. A splash of vinegar balances the sweetness of the root veggies.

Serves 6
Ready in 265 mins
Prep time 20 mins
Cooking time 245 mins
197 calories per serving


> 4 large shallots
> 1 lb carrots
> 2 lbs sweet potatoes
> 1 tbsp olive oil
> 2 tbsp butter
> 1 tsp dried thyme
> 6 cups water
> 1 tbsp apple cider vinegar
> 2 tbsp finely chopped fresh parsley


Thinly slice the shallots and carrots. Peel and chop the sweet potatoes.
In a small skillet, heat the oil and butter on medium until butter melts. Add shallots and thyme. Cook 4 min., until shallots are golden, stirring often. Transfer to a slow cooker bowl. Add sweet potatoes, carrots, and water. Season with salt. Cover and cook on low 3–4 hours, until sweet potatoes are very tender.
In a blender in batches or with immersion blender, purée soup until smooth. Stir in the vinegar. Season with salt and pepper to taste. Garnish with the parsley.


Garnish with croutons and a dollop of plain yogurt.

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