Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This batch cooked sweet potato and carrot soup with garlic and herbs
- Easy to Make: This recipe is simple and straightforward, requiring just a few ingredients and some basic cooking skills.
- Customizable: Feel free to add your own favorite spices or herbs to make the soup your own.
- Nourishing: Sweet potatoes and carrots are packed with vitamins and minerals, making this soup a healthy and satisfying option.
- Batch Cooking: This recipe makes a large batch of soup, perfect for meal prep or feeding a crowd.
- Freezer Friendly: The soup can be frozen for up to 3 months, making it a great option for busy weeks or last-minute meals.
- Comforting: The combination of sweet potatoes, carrots, and garlic is the perfect comfort food to warm your belly and your heart.
- Versatile: Serve the soup as a main course, side dish, or use it as a base for other recipes.
- Cost-Effective: This recipe is budget-friendly and uses affordable ingredients, making it a great option for families or large groups.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, carrots, garlic, and herbs. The sweet potatoes provide a rich, creamy base for the soup, while the carrots add a pop of color and sweetness. Garlic is used to add depth and flavor, and the herbs - such as thyme and rosemary - add a fragrant and aromatic touch. When selecting these ingredients, look for sweet potatoes that are firm and free of bruises, and carrots that are bright orange and crunchy. For the garlic, choose cloves that are plump and firm, and for the herbs, opt for fresh sprigs with fragrant leaves. If you can't find fresh herbs, dried or frozen options will work just as well.
How to Make batch cooked sweet potato and carrot soup with garlic and herbs
Preheat your oven to 425°F (220°C). Peel and chop the sweet potatoes and carrots into 1-inch cubes. Mince the garlic and chop the fresh herbs.
Toss the sweet potatoes and carrots with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until tender and lightly browned.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Add the chopped herbs and cook for an additional minute.
Add the roasted sweet potatoes and carrots to the pot, along with 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes.
Use an immersion blender to purée the soup until smooth, or allow it to cool and purée it in a blender. Season with salt and pepper to taste.
Serve the soup hot, garnished with additional herbs or a dollop of sour cream if desired. Enjoy!
Tips for Perfect Results
Choose the best sweet potatoes, carrots, and herbs you can find for the most flavorful soup.
Leave a bit of texture in the soup for a more rustic and comforting experience.
Stir in a bit of heavy cream or coconut cream for an extra-rich and creamy soup.
Try adding a pinch of cumin, paprika, or chili powder to give the soup a unique twist.
Serve the soup with a side of crusty bread or a green salad for a satisfying and filling meal.
Portion the soup into individual containers and freeze for up to 3 months for a quick and easy meal.
Add your favorite herbs, spices, or other ingredients to make the soup your own.
Use the soup as a base for other recipes, such as stews or casseroles.
Common Mistakes to Avoid
-
Overcooking the Vegetables:
Fix: Check the vegetables frequently while they're roasting, and remove them from the oven when they're tender but still slightly firm.
-
Not Using Enough Liquid:
Fix: Make sure to use enough vegetable broth to cover the vegetables, and adjust the seasoning as needed.
-
Not Blending the Soup Enough:
Fix: Use an immersion blender to blend the soup until smooth, or allow it to cool and blend it in a blender.
-
Not Seasoning to Taste:
Fix: Taste the soup frequently and adjust the seasoning as needed to ensure the best flavor.
Variations & Substitutions
Add a diced jalapeño or serrano pepper to the pot for an extra kick of heat.
Roast an extra head of garlic and add it to the pot for a deeper, richer flavor.
Stir in a bit of heavy cream or coconut cream for an extra-rich and creamy soup.
Use a vegan broth and omit the heavy cream or coconut cream for a plant-based version of the soup.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent spoilage.
Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat the soup gently over low heat, whisking occasionally, until warmed through.
Portion the soup into individual containers or freezer bags and store in the freezer for up to 3 months. To thaw, leave the soup in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Is this soup vegan?
This recipe can be easily made vegan by using a vegan broth and omitting the heavy cream or coconut cream. You can also substitute the cream with a non-dairy milk or yogurt for a creamy and dairy-free version.
Can I freeze this soup?
Yes! This soup freezes beautifully. Portion the soup into individual containers or freezer bags and store in the freezer for up to 3 months. To thaw, leave the soup in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
What can I serve with this soup?
This soup is delicious on its own, but you can also serve it with a side of crusty bread, a green salad, or a swirl of creme fraiche or sour cream. It's also a great base for other recipes, such as stews or casseroles.
Can I make this soup in a slow cooker?
Yes! You can easily make this soup in a slow cooker. Simply sauté the garlic and herbs in a bit of oil, then add the roasted sweet potatoes and carrots, vegetable broth, and any desired spices or seasonings. Cook on low for 6-8 hours or high for 3-4 hours.
How do I reheat this soup?
To reheat the soup, simply warm it gently over low heat, whisking occasionally, until warmed through. You can also reheat it in the microwave in 30-second increments, stirring between each heating, until warmed through.
batch cooked sweet potato and carrot soup with garlic and herbs
Ingredients
- 2 large sweet potatoes, peeled and chopped
- 4 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
Instructions
- Step 1: Roast the sweet potatoes and carrots. Preheat the oven to 425°F (220°C). Place the chopped sweet potatoes and carrots on a baking sheet, toss with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 30-40 minutes, or until tender.
- Step 2: Sauté the onion and garlic. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
- Step 3: Add the roasted sweet potatoes and carrots. Add the roasted sweet potatoes and carrots to the pot, along with the thyme, rosemary, salt, and pepper. Stir to combine.
- Step 4: Add the vegetable broth and bring to a boil. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the soup has thickened slightly.
- Step 5: Purée the soup (optional). If desired, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Step 6: Add the heavy cream (optional). If using heavy cream, stir it in during the last 5 minutes of cooking. This will add a rich and creamy texture to the soup.
- Step 7: Taste and adjust the seasoning. Taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or herbs to taste.
- Step 8: Serve and enjoy! Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: The soup can be made up to 2 days in advance and refrigerated or frozen.
- Substitution: You can substitute the sweet potatoes with butternut squash or other winter squash.
- Pro tip: For an extra creamy soup, add 1-2 tablespoons of unsalted butter during the last 5 minutes of cooking.
- Variation: Add some heat to the soup by incorporating diced jalapeños or red pepper flakes.
- Garnish idea: Top the soup with a dollop of sour cream, chopped fresh herbs, or croutons for added texture and flavor.
