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.
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.
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.When 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.
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.
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.
- 2 cups sweet potatoes, chopped
- 2 cups carrots, chopped
- 1½ cups warm water
- ½ cup onion, chopped
- ¼ cup coconut oil
- 1 teaspoon cinnamon
- ¼ teaspoon EACH ground cloves, nutmeg, and allspice
- Steam sweet potatoes and carrots.
- Combine with water in a blender.
- Blend until smooth.
- Add onion, coconut oil, and spices, blending until well mixed.
- Reheat in saucepan on low, if desired, or serve cold.
(This first appeared on Spirited and Then Some on 3/15/16 but has experienced multiple makeovers!)