Cinnamon, nutmeg, cloves, allspice. This Cinnamon, Sweet Potato, and Carrot Soup is autumn’s answer to the question, what’s for dinner? The perfect blend of sweet and savory, this comfort food soup is enjoyable warm or cold, just made or as leftovers. It’s flavorful, versatile, and downright delicious. {Paleo and Vegan}
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. The second born couldn’t get enough the first time she tried it. “Oooh, it’s so nummies!”
She’s not wrong. This “so nummies” recipe blends pumpkin pie-style spices with a piquant onion flavor that is surprisingly good. Like, if you would have told me a few years ago that onion and cinnamon would go so well together, I would have laughed us right out of the kitchen.
But, alas, these flavors DO go well together. So let’s get steaming and enjoy a bowl or two ourselves!
Cinnamon, Sweet Potato, and Carrot Soup is
- Gluten-free
- Grain-free
- Dairy-free
- Soy-free
- Paleo and vegan
- Quick to make
- Delicious warm or cold
- Perfect for leftovers
When served warm, as we do during the fall and winter months, 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. I can’t quite describe it. But if you choose to eat it cold, you’ll know what I mean.
Cinnamon, Sweet Potato, and Carrot Soup ingredients
- Sweet potato
- Carrots
- Water
- Onion (for a milder flavor, sauté the onion for a few minutes prior to adding it to the soup)
- Coconut oil
- Spices: cinnamon, ground cloves, nutmeg, and allspice
It’s quick and comforting. 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.
How to make Cinnamon, Sweet Potato, and Carrot Soup
As for how to make Cinnamon, Sweet Potato, and Carrot Soup, I don’t think you can mess this one up. Here are a few steps to guide your culinary process.
- Steam the sweet potato chunks and carrots together until they are soft enough a fork easily passes through them.
- Add warm water to a high-speed blender, add the steamed vegetables, and blend until smooth.
- Then 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. This soup also stores well in the refrigerator for several days.
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.
Soups, soups, and more soups!
If you’re in the mood for some comfort soups that wow the tastebuds and warm the soul, then put your eyes on these delicious recipes!
Fall flavors at your fingertips
Cinnamon, Sweet Potato, and Carrot Soup isn’t the only recipe that segues nicely between autumn and winter. These recipes also go well with more than one cozy season!
Spiriteds, stay well, tay wild, and know I’m glad you’re here. ❤️
Cinnamon Sweet Potato and Carrot Soup
Cinnamon, nutmeg, cloves, allspice. This Cinnamon, Sweet Potato, and Carrot Soup is autumn’s answer to the question, what’s for dinner? The perfect blend of sweet and savory, this comfort food soup is enjoyable warm or cold, just made or as leftovers. It’s flavorful, versatile, and downright delicious. {Paleo and Vegan}
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Yield: 5 cups 1x
- Category: Soups and Stews
- Method: Blender
- Diet: Gluten Free
Ingredients
- 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
- Steam the sweet potatoes and carrots until they are easily pierced with a fork. Then combine the water and steamed vegetables in a high speed blender. Use water from the steamed pot, if desired. Blend the ingredients on a HIGH until smooth. Add more water if blades clog, or use a tamper if your blender comes with one.
- Then add the onion, coconut oil, and spices, and blend until well mixed.
- Reheat in saucepan on low, if desired, or serve cold.
Notes
- For a milder onion flavor, sauté the onions for a few minutes prior to adding them to the blender.
- Yield is an approximation. Your yields may vary, depending on how much water is needed to blend the ingredients together.
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.
This was a new blend of spices and veggies for me, too!
Hi Mogan, This looks nice… it is so delicious and will try make this at my home
★★★★★
Thank you! I hope you enjoy it!
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.
★★★★★