Carrot Sweet Potato Soup Recipe – Ginger & Nutmeg Indian Style

Last Updated on 2 months by Neha Deshmukh

Carrot Sweet Potato Soup Recipe – Ginger & Nutmeg Indian Style

Introduction

There’s just something about a warm, comforting bowl of soup, isn’t there? Especially when the weather turns a little chilly, or you’re just craving something nourishing. I’ve been making this Carrot Sweet Potato Soup for years – it all started when I wanted to use up some garden carrots and sweet potatoes, and I’m so glad I did! The warm spices give it a lovely Indian-inspired twist, and it’s become a family favourite. It’s surprisingly easy to make, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s packed with flavour, naturally sweet from the carrots and sweet potatoes, and wonderfully creamy. The ginger, nutmeg, and cinnamon add a beautiful warmth that’s so inviting. Plus, it’s a fantastic way to sneak in some extra veggies. It’s also super versatile – easily made vegan, gluten-free, and adaptable to your spice preferences.

Ingredients

Here’s what you’ll need to create this delicious soup:

• 1 tablespoon butter
• 3 shallots
• 4 carrots
• 2 sweet potatoes
• ?? teaspoon ground nutmeg
• ?? teaspoon ground cinnamon
• ?? teaspoon fresh grated ginger
• 1 cup cooked cannellini beans
• 6-7 cups vegetable stock
• Salt and pepper to taste
• ?? cup cream (or coconut milk/regular milk)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Carrots: Varieties & Sweetness Levels – I prefer using regular orange carrots for this soup, but feel free to experiment! Different varieties have different levels of sweetness. About 300-400g of carrots works well.
• Sweet Potatoes: Choosing the Right Type – I like using orange sweet potatoes (like Beauregard) for their vibrant colour and sweetness. But Japanese sweet potatoes (with purple skin) also work beautifully and have a slightly different flavour profile. Roughly 300-400g is perfect.
• Shallots: Aromatic Base – Shallots have a milder, more delicate flavour than onions, which I love in this soup. If you don’t have shallots, you can substitute with half an onion, finely chopped.
• Spices: Nutmeg, Cinnamon & Ginger – The Indian Influence – These spices are the heart of this soup! Don’t be shy with them – they really elevate the flavour. I usually add about ½ teaspoon of each, but adjust to your liking. Freshly grated ginger is always best, if you can.
• Cannellini Beans: Protein & Creaminess – Cannellini beans add a lovely creaminess and a boost of protein. You can use canned (drained and rinsed) or cook your own. About 150g is a good amount.
• Vegetable Stock: Homemade vs. Store-Bought – Homemade vegetable stock is always amazing, if you have the time. But a good quality store-bought stock works perfectly well too. Look for low-sodium options. Around 1.4-1.7 litres is what you’ll need.
• Cream: Dairy & Non-Dairy Options – I usually use regular cream for a richer flavour, but coconut milk is a fantastic vegan alternative! Regular milk also works in a pinch, but the soup won’t be quite as creamy. About 240ml is ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Melt the butter in a large stock pot over medium heat. Add the sliced shallots and sauté until they’re lightly caramelized – this usually takes about 5-7 minutes. Don’t rush this step; it builds a lot of flavour.
2. Stir in the nutmeg, cinnamon, and grated ginger. Cook for another minute, until fragrant. The kitchen should smell amazing right about now!
3. Add the chopped carrots and sweet potatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until they start to soften slightly.
4. Pour in the vegetable stock. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
5. Add the cooked cannellini beans and simmer for another 5 minutes.
6. Carefully strain the vegetables and beans, reserving the stock. Let the mixture cool slightly.
7. Transfer the vegetables and beans to a blender (you might need to do this in batches) and blend until smooth.
8. Return the purée to the stock pot. Add the reserved stock, salt, and pepper. Simmer for 5-10 minutes, stirring occasionally, to thicken the soup to your desired consistency.
9. Stir in the cream (or your chosen substitute). Remove from heat and serve warm.

Expert Tips

• Don’t overcook the vegetables! You want them tender, but not mushy.
• Taste as you go and adjust the seasoning accordingly.
• For an extra smooth soup, pass it through a fine-mesh sieve after blending.

Variations

• Vegan Adaptation: Simply use coconut milk instead of cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your vegetable stock label.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a small piece of chopped chilli for a little heat.
• Festival Adaptation (e.g., Navratri-friendly): Omit the beans for a Navratri-friendly version, as beans are often avoided during this festival.

Serving Suggestions

This soup is delicious on its own, or you can serve it with:

• A swirl of cream or coconut milk
• A sprinkle of chopped fresh herbs (like parsley or coriander)
• A side of crusty bread for dipping
• A dollop of plain yogurt (if not vegan)

Storage Instructions

• Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes beautifully! Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.

FAQs

• Can I make this soup ahead of time? Absolutely! You can make it a day or two in advance and reheat it gently on the stovetop.
• What if I don’t have shallots? Can I use another onion? Yes, you can substitute with half an onion, finely chopped.
• Can I roast the vegetables instead of sautéing them? Yes! Roasting will give them a deeper, more caramelized flavour. Roast at 200°C (400°F) for about 20-25 minutes.
• How can I adjust the thickness of the soup? Add more vegetable stock for a thinner soup, or simmer for longer to reduce the liquid and thicken it.
• What other spices can I add to enhance the flavour? A pinch of cumin, coriander, or turmeric would be lovely additions.
• Is this soup suitable for babies or young children? Yes, it is! Just make sure to blend it very smoothly and omit any added salt or spices for babies.
• Can I freeze this soup? Yes, you can! It freezes really well.