As the November chill truly sets in, there is nothing quite like coming home to a big, warm, comforting bowl of soup. This month, we're sharing a recipe that is pure sunshine in a bowl: a Simple Sweet Potato and Carrot Soup that is wonderfully creamy, naturally sweet, and perfect for warming you right through to your toes.
For us, the simple joys often happen in the kitchen. This soup is so straightforward to make—it’s the perfect weekend project to prepare a big batch, ensuring you have a little bit of goodness waiting for you all week long. The natural sweetness of the carrots and sweet potatoes, brightened by a hint of lime and warming spices, makes this a surprisingly elegant dish that feels both familiar and deeply nourishing.
We love how the simple act of chopping, stirring, and watching the steam rise from the pot can slow down a busy afternoon. Once blended until it is perfectly smooth and velvety, pour it into your favourite Victoria Eggs mug—a perfect moment of mindful living. This recipe is naturally plant-based and gluten-free, proving that the most delicious comfort food can also be completely wholesome!
What You'll Need for a Bowl of Autumn Comfort
Pantry & Spice:
- 2-3 tbsps olive oil
- 5-6 cups vegetable broth
- 1 can of coconut milk
- juice of 1/2 lime
- 1 teaspoon salt
- 1/2 teaspoon pepper.
Fresh Produce
- 1/2 onion
- 2 cloves of garlic
- 16 oz sweet potatoes
- 16 oz carrots
- 1 tablespoon grated fresh ginger
Warming Spices
- 1/2 tablespoon paprika
- 1/2 tablespoon turmeric
- Curry powder (optional)
Equipment
- A large pot
- Immersion blender (or regular blender)
- Knife, peeler
- Cutting board
Delicious Toppings
- A swirl of coconut milk/cream
- Olive/chilli oil
- Red pepper flakes
- Fresh basil
- Toasted pumpkin seeds.
The Method: Simple Steps to Velvety Creaminess
This is how we bring this simple joy to life in our own kitchen:
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Start with the Aromatics: In a large pot, add the olive oil, chopped onion, and garlic. Cook for 3–5 minutes over medium heat until they are soft and fragrant.
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Add the Heart: Tip in your roughly chopped sweet potatoes and carrots. Add the coconut milk, vegetable broth, lime juice, and all those lovely warming spices: ginger, paprika, turmeric, salt, and pepper.
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Simmer and Soften: Cover the pot, bring to a boil, then reduce the heat and let it gently simmer for about 30–35 minutes, stirring occasionally. The vegetables are ready when you can easily stick a fork through them.
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The Velvety Finish: Take the pot off the heat. Use an immersion blender (or carefully transfer the soup to a regular blender) and blitz everything until it reaches a beautiful, smooth, and creamy consistency.
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Serve with Joy: Pour generously into your bowls or mugs. Garnish with a swirl of coconut cream and maybe a few toasted pumpkin seeds for crunch!
We would love to see your creations! Share your beautiful bowls of soup with us on social media—happy cooking!