‘Soup’er Recipe: Sweet Potato & Carrot Soup

posted in: 'Soup'er Recipes, Gluten Free | 17

Would you like a bowl of sweet potato and carrot soup?  It is delicious and a great way to get your servings of vegetables.

This is a quick and easy to soup to make and it freezes well in smaller portions.  I’m a plain cook, don’t add many spices or seasonings due to health issues. The ingredients are naturally gluten free.

making sweet potato and carrot soup at craftygardener.ca


  • 500 gram sweet potato, cubed
  • 300 grams of carrots, diced small
  • 80 grams sweet onion
  • 4 cups of water
  • 1 cup of milk
  • seasoning of your choice

*** Hint: Waste not want not.

I frequently save the liquid from cooking veggies and potatoes to use as stock for my soups. I also poach chicken in water and save the liquid to use as a base for my chicken soups.

making sweet potato and carrot soup at craftygardener.ca


  • Saute onion in butter till translucent
  • Add water, carrots, sweet potato and stock cube if using.
  • Cook till soft.  Let cool.
  • Puree in blender
  • Add milk and mix well.

Regular visitors know I use freezer bags that store flat and take up a lot less space to freeze portions of soup.  This soup keeps its lovely orange colour, even when frozen.  It thaws quickly on the counter and then pours into a mug or bowl.

making sweet potato and carrot soup at craftygardener.ca

I’m sharing with Souper Sunday and Tasty Tuesday.

'Soup'er Sunday recipes at craftygardener.ca

Soup is always in season, find a delicious recipe that just might become your new favourite.

teacup line

My cooking is always gluten free. Find a yummy recipe to cook.

17 Responses

  1. Daniel LaFrance

    Just came in from doing yard work and a nice bowl sounds just about right.

    Salad, Grilled Cheese and Pea Soup is on the menu for tonight. 🙂

  2. Lorrie

    Oh, hooray for soup! Here it’s Beef Vegetable. Sweet potato and carrot would make a wonderful combination.

  3. Tammy S Asad

    I find any vegetables sauteed and cooked with spices then blended up makes a mighty fine soup and is a complete meal with a nice chunk of crusty bread. But when it comes to sweet potatoes, I prefer them drizzled with olive oil and roasted in the oven. I eat them as is, or sometimes sprinkle with cinnamon and chopped walnuts and have them for breakfast. 🙂

  4. Beth F

    Ha! I was going to make sweet potato soup last night, but I ended up making oven-roasted sweet potato “fries.” Ooops. Soup will on for next week. I’ll have have to give your recipe a try.

  5. mae

    Surprising that your soup has no spices! Indian, moroccan, mexican, or simple herb blends could add depth.

    best… mae

    • Linda aka Crafty Gardener

      I’m a plain cook, hardly any spices or seasonings due to health restrictions. The ones you mention would cause havoc with my insides. But I always say that seasonings are up to you. I also love just the natural taste of the food without any additives. Thanks for stopping by.

  6. Myrtle

    That sounds like a good combination Linda, I will have to try it. I added sweet potato to the vegetable soup I made a week ago.

  7. Deb in Hawaii

    Such a pretty color and I love a soup that freezes well–perfect to pull out and have easily have steaming and ready to eat.
    Thanks for sharing it with Souper Sundays this week. 😉

  8. Claudia

    A perfect day for your soup, it’s so cold outside. Good thing I keep frozen bags of stock ready at all times!

  9. Diane

    This soup is simple to make yet delicious. It’s just a perfect option during this cold winter. This sweet potatoes soup looks like one that warms your soul too ? Will try to make one soon.

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