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Recipes Soups and Stews Thanksgiving

Cinnamon, Sweet Potato, and Carrot Soup

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Cinnamon. Nutmeg. Cloves. Allspice. Let us not be deceived. This Cinnamon, Sweet Potato, and Carrot Soup is 2 die 4. The perfect blend of sweet and savory, this versatile concoction can be enjoyed either warm (think fall and winter) or cold (think spring and summer). I cannot even with its amazingness, and, as a point of reference, I have not always loved the sweet potato. Or the carrot. But, here? May I have more, please? Because, yes, I will.

Cinnamon, Sweet Potato, and Carrot Soup is delicious warm or cold and is vegan and paleo! | spiritedandthensome.com

We fell into this recipe almost by accident when I wasn’t in the mood one night to make a veggie scramble for dinner. I started playing around with whatever ingredients we had in the cupboard and came up with this. It is so easy to make. K-Hubs can’t get enough. I can’t get enough. Twinkle can’t get enough. “Oooh, it’s so nummies,” she proclaims. Toodle? Well, I think she’ll come around eventually.

Cinnamon, Sweet Potato, and Carrot Soup has become our gluten-free, soy-free, and dairy-free version of pb&j or mac ‘n cheese. It’s quick and comforting. We eat it on a weekly basis during the fall and into the winter. The secret is in the spice and onion combo. Otherwise, it’s just a drab soup made with starchy vegetables. And who cares about that? Also, let’s just say you went a little overkill on the cinnamon by accident. That would be okay, too. Your tastebuds won’t mind.

Cinnamon, Sweet Potato, and Carrot Soup is the PERFECT blend of sweet and savory flavor! | via spiritedandthensome.com

If you’re wondering why allspice and the other spices are included together, it’s because when I originally played around with this recipe, I didn’t realize allspice gives off essentially the same aroma. Because culinary expert right here. This coming the woman whose mother tried to make a pumpkin pie with nothing more than a can of pumpkin and a pie crust in a tin. Yum, right? You know it. So we like to keep our standards low in the Spirited kitchen, and Mom made sure to do just that. K-Hubs, Twinkle, and I are so accustomed to the flavor now we embrace the redundancy.Cinnamon, Sweet Potato, and Carrot Soup is delicious warm or cold! Vegan and Paleo! | spiritedandthensome.comWhen served warm, as we do during the winter, Cinnamon, Sweet Potato, and Carrot Soup is smooth, like comfort food in a cup. It’s our go-to soup when we can’t decide between sweet and savory or when we are feeling under the weather and nothing else sounds good. Served cold, it comes across almost like a whipped pudding, a dip, courtesy of the coconut oil. I can’t quite describe it. But if you choose to eat it cold, you’ll know what I mean.

Hot or cold, you won’t be disappointed. Oh, and that pumpkin pie? Yeah, Dad tried to eat a bite. Bless.

Cinnamon, Sweet Potato, and Carrot Soup is our go to soup when we're feeling under the weather! Vegan and paleo! | spiritedandthensome.com

As for how to make Cinnamon, Sweet Potato, and Carrot Soup, I don’t think you can mess this one up. I steam my sweet potato chunks and carrots together until they are soft enough a fork easily passes through them. Then I add warm water to my high-speed blender, add the steamed vegetables, and blend until smooth. From there I add the diced onion, coconut oil, and spices, continuing to blend until everything is well mixed.

Typically, the process of blending keeps the soup warm, but if your soup is cold after blending, one, you can eat it that way, or, two, you can reheat it in a saucepan. I have listed five cups for the quantity this makes. I’d say that’s an approximation. Another way to say it easily serves our family of four with a a small amount of leftovers when dinner is done. And sometimes I add a little extra water to encourage blending, which increases the yield.

Cinnamon, Sweet Potato, and Carrot Soup is the perfect blend of flavors! | spiritedandthensome.com

Enjoy the many early iterations of this delicious soup!

I also like to top my soup with more spices because my sweet tooth can’t get enough. Why fight the sweet tooth? Life’s too short. Okay, but Cinnamon, Sweet Potato, and Carrot Soup? It:

  • Is a paleo AND vegan soup recipe that is perfect for fall
  • Happens to be gluten-free, grain-free, dairy-free, and soy-free, which is hard to find in a creamy soup recipe
  • Takes less than 30 minutes to make and provides a large quantity, perfect for leftovers (including the next day’s lunch or for freezing and eating later)
  • Balances sweet and savory tastes, giving it a dinner-meets-dessert flavor
  • Is equally enjoyable served warm or cold, with a rich flavor when warm and a creamy texture when cold.

Any which way you choose to eat it, this soup will be a welcome addition to your kitchen as the weather turns cool, and the feeling of fall sets in.

Cinnamon, Sweet Potato, and Carrot Soup is a delicious vegan and paleo soup! | spiritedandthensome.com

Print

Cinnamon Sweet Potato and Carrot Soup

Print Recipe

★★★★★

5 from 2 reviews

Cinnamon. Nutmeg. Cloves. Allspice. Let us not be deceived. This Cinnamon, Sweet Potato, and Carrot Soup is 2 die 4. The perfect blend of sweet and savory, this versatile concoction can be enjoyed either warm (think fall and winter) or cold (think spring and summer).

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 5 cups 1x

Ingredients

Scale
  • 2 cups sweet potatoes, chopped
  • 2 cups carrots, chopped
  • 1 1/2 cups warm water
  • 1/2 cup onion, chopped
  • 1/4 cup coconut oil
  • 1 teaspoon cinnamon
  • 1/4 teaspoon EACH ground cloves, nutmeg, and allspice

Instructions

  1. Steam sweet potatoes and carrots.
  2. Combine with water in a blender.
  3. Blend until smooth.
  4. Add onion, coconut oil, and spices, blending until well mixed.
  5. Reheat in saucepan on low, if desired, or serve cold.

Did you make this recipe?

Tag @SpiritedMorgan on Instagram and hashtag it #SpiritedRecipes

(This first appeared on Spirited and Then Some on 3/15/16 but has experienced multiple makeovers!)

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Recipes Soups and Stews Thanksgiving


5 Comments

About Spirited and then Some

I'm Morgan. A spirited, social chatterbox, small biz owner, and teacher. Lover of all things food. Think dip. Lover of all things family. Think K-Hubs, Toodlebug, and Twinkleberry. I'm so glad you found our spirited community.... Click Here to Read More

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Comments

  1. Cinnamon Zone says

    February 21, 2018 at 11:01 pm

    I have made and drunk pumpkin and carrot soup and this soup sounds just as good. I have not used the mix of spices mentioned in the recipe before in soup however they do go very well with sweet potatoes in general so I am sure they would be great in soup too.

    Reply
    • Spirited and then Some says

      April 18, 2018 at 5:08 pm

      This was a new blend of spices and veggies for me, too!

      Reply
  2. CEYLON GOLDEN CINNAMON says

    May 11, 2019 at 4:22 pm

    Hi Mogan, This looks nice… it is so delicious and will try make this at my home

    ★★★★★

    Reply
    • Spirited and then Some says

      May 20, 2019 at 12:36 pm

      Thank you! I hope you enjoy it!

      Reply
  3. Joseph Donahue says

    July 23, 2021 at 8:42 am

    I made this on the stove top with slightly less sugar and I was amazed at how delicious this recipe was. Will definitely be making again and again. Thank you.

    ★★★★★

    Reply

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I'm Morgan. A spirited, social chatterbox, small biz owner, and teacher. Lover of all things food. Think dip. Lover of all things family. Think K-Hubs, Toodlebug, and Twinkleberry. I'm so glad you found our spirited community. Learn more…

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