Creamy sweet potato and carrot soup with cashews
Creamy sweet potato and carrot soup is made with wholesome root veggies , aromatic whole spices and creamy cashews. It is delicious, nutritious ,full of flavours and very creamy . Two ways to make this easy creamy Roasted sweet potato and carrot soup. You can use your oven or air fryer. It is packed with nutrients and perfect for fall or winter dinners!
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Jump to RecipeSweet potato and carrot soup with cashews (No dairy)
This creamy roasted sweet potato and carrot soup is creamy, naturally sweet, and full of flavour. The roasting brings out the earthy sweetness of the root vegetables, while whole spices add warmth, subtle flavour and depth that makes it extra special.T
The caramelized sweetness of roasted carrots and sweet potatoes makes this the kind of autumn soup you’ll want to make on repeat.
he blended cashews add creaminess without the need to add any cream or dairy.
The best part is that you can make it in the oven, pot or the air fryer — whichever is easier for you.
🥕 Why You’ll Love This Sweet Potato and Carrot Soup
Easy & Quick – Just roast, blend, and enjoy.
Healthy & Nutritious – Packed with vitamins, fiber, and antioxidants.
Flavourful – Whole spices like cinnamon and bay leaves elevate the taste, and add warmth to the soup.
Flexible Cooking Methods –You can cook it in a pot, oven or your air fryer.
Ingredients for the Soup
Sweet potatoes: Washed , peeled and cut into chunks
Fresh Carrots: Peeled and cut into chunks
Onion: Roughly cut into big cubes. You can use red or white onions. Replace with shallots or leeks for a softer, sweeter flavor.
Garlic: Whole garlic bulb or garlic cloves. If you do not have garlic add a tsp of garlic powder while blending.
Olive oil: Olive oil or any oil of your preference, to roast the veggies.
Vegetable stock– You can use vegetable stock if you have or even water would do.Increase or decrease the quantity of the water / or stock depending on the soup consistency you prefer.
Salt & black pepper, to taste
Whole spices:Cinnamon stick and bay leaves. If you don’t have cinnamon stick and bay leaves, you can add ½ tsp ground cumin and a pinch of cinnamon or nutmeg powder while blending.
Cashews, soaked in warm water for 20 minutes. Cashews add the beautiful creamy texture , but you can replace with almonds (soaked & peeled), or even soaked walnuts for a nutty flavour.
How to Make Creamy Sweet Potato & Carrot Soup
Place sweet potato, carrot, onion, garlic, and whole spices in a mixing bowl.
Toss with olive oil, salt, and pepper.
Roast the veggies
Oven Method
Preheat oven to 180°C (350°F).Spread vegetables and spices in the oven tray lined with parchment paper. Roast veggies for 20-25 minutes, until vegetables are caramelised and tender.
Air Fryer Method
Preheat your air fryer to 180°C (350°F).Spread the veggies evenly in the air fryer basket (use parchment paper if needed).
Roast for 18–20 minutes, shaking halfway, until golden and tender.
Note- The baking and air frying time totally depends on the size of your veggies . If you cut them in small chunks it will take lesser time
Pot method
If you are making the soup in a pot , heat oil and add the whole spices. Saute for 2-3 minutes.
Add onions and garlic cloves, and saute for another 2-3 minutes. Add in sweet potatoes, carrots, salt, pepper, vegetable stock . Cover everything and let it simmer for 10-15 minutes till the vegetables are soft and tender.
Blend
Remove whole spices from roasted veggies. If you are cooking in a pot , take out th whole spices before blending.
Now blend the roasted vegetables with soaked cashews and stock until smooth and creamy.
Taste and adjust seasoning.Now heat the blended creamy soup on the hob.
It is ready to serve.
Recipe Card
Creamy sweet potato and carrot soup with cashews
Equipment
- Air fryer or oven or a heavy bottomed pan Depending on what you are using to cook
- Blender or hand blender (immersion blender) to blend the soup into a creamy, smooth texture.
- Large baking tray / roasting pan if roasting in the oven.
- Mixing bowl to toss veggies with oil, spices, and seasoning.
- Saucepan or soup pot to simmer the blended soup with stock and reheat before serving.
- Sharp knife & chopping board for peeling and chopping vegetables.
- Measuring cups & spoons to get the seasoning and stock quantities right.
- Ladle for serving the soup neatly into bowls.
Ingredients
- 1 medium sweet potato peeled and cut into chunks
- 2 medium carrots peeled and cut into chunks
- 1 small Onion cut into thick cubes
- 1 small garlic bulb to roast with veggies or 8-9 garlic cloves with skin on
- 2 tbsp olive oil
- 2 cups vegetable stock/ water (add more for thinner soup)
- 12-15 cashews soaked in warm water for 20 minutes
- 1 tsp salt adjust as per taste preference
- 1 tsp black pepper powder / or freshly crushed black pepper adjust as per taste preference
- 1/2 tsp black pepper powder / or freshly crushed black pepper Extra to sprinkle on finished soup while serving
Whole spices
- 1 small cinnamon stick
- 2-3 bay leaves
Instructions
- Start by soaking the cashews in warm water for about 20 mins – till the time the veggies are roasted and ready to blend.
- Place sweet potato, carrots, onion, garlic bulb , and whole spices in a mixing bowl.
- Toss everything with olive oil, salt, and pepper.
If using Oven to roast the veggies
- Preheat oven to 180°C (350°F).Spread vegetables and spices in the oven tray lined with parchment paper. Roast veggies for 20-25 minutes, until vegetables are caramelised and tender.
If using Air fryer to roast the veggies
- Preheat your air fryer to 180°C (350°F).Spread the veggies evenly in the air fryer basket (use parchment paper if needed).Roast for 18–20 minutes, shaking halfway, until golden and tender.
After the veggies for the soup are roasted
- Remove whole spices from roasted veggies.
- Drain the water from cashews and add them to the blender with veggies
- Now blend the roasted vegetables with soaked cashews and vegetable stock or water until smooth and creamy.
- Taste and adjust the seasoning.
- Now heat the blended creamy soup on the hob. Simmer and turn the heat off once it starts to bubble . You don't need to boil it thoroughly.
- Creamy carrot sweet potato soup is now ready to serve.
- Pour the soup into bowls , add a spoon of creme fraiche/ yoghurt or any of the topping mentioned below .Sprinkle some black pepper powder and fresh coriander and serve with your choice of accompaniment.
Notes
Serving Suggestions
- Serve with a side of crusty bread or garlic toast to soak up the creamy soup. Learn how to make garlic butter at home to make those delicious garlic toasts in a jiffy.
- Pair with a fresh green salad for a light, balanced meal. Serve the soup with warm air fryer garlicky kalettes recipe , Indian spiced Beetroot and chickpea salad | Chana chaat , or Taro root salad recipe for a light balanced meal.
- Serve it with Air fryer curry chicken thighs or Grilled Chicken and Veggies recipe to make it a protein rich meal.For vegetarian vegan options serve it with Fried and oven baked taro root recipe , Baked Rosemary Garlic Potato wedges Recipe or Crumbed Fennel Fritters with hot pepper dip recipe
- For a cozy dinner, enjoy alongside a grilled cheese sandwich , Avocado and boiled egg sandwich , Olives and Garlic Bruschetta Bites Recipe or a roasted veggie wrap.
🥣 Delicious Toppings for Creamy carrot Sweet Potato Soup
🌿 Fresh Herbs: Sprinkling chopped fresh herbs like Coriander ,cilantro,Parsley , thyme or rosemary adds freshness and balances the sweetness of the soup.
🥜 To add nutty flavours and crunchiness you can top the soup with Toasted pumpkin seeds (pepitas) , Sunflower seeds, Crushed roasted cashews or almonds or blanched almonds.
Some other topping options that add a lot of flavour to the soup are Caramelized onions or crispy shallots , Garlic chips – thin slices of garlic fried until golden,Roasted chickpeas.
A topping we love on our soups is ✨ Ghee roasted jeera (cumin seeds). To make this heat a teaspoon of ghee or olive oil, add cumin seeds (and maybe a little cayenne pepper) and let them crackle for a few seconds. Pour this fragrant tempering over the soup just before serving for a rich, warm notes and earthy flavour.
If you want to keep the soup totally vegan and dairy free, but love adding creamy toppings try adding Coconut cream or coconut yogurt . Or else a scoop of greek yoghurt, sour cream or creme fraiche adds a lot of freshness and tang to this sweet potato carrot soup.
A simple sprinkle of crushed black pepper and Chili flakes or chili oil adds a touch of spice.
🌿 Tips to Elevate Your Soup
- Add a splash of coconut milk or cream for extra richness.
- Garnish with fresh coriander, toasted seeds, or chilli flakes.
- Use homemade stock for deeper flavor.
- A squeeze of fresh lemon juice brightens the taste.
🥡 How to Store creamy Sweet Potato Carrot Soup
- In the fridge: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop, adding a splash of water or stock if it thickens.
- In the freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Meal prep tip: Freeze in single-serving containers or ice cube trays for quick, grab-and-heat portions.
❓ FAQs
Yes! Roast the vegetables and blend with stock and cashews a day before. Store in the fridge and reheat when ready to serve.
Add a green chilli while roasting, or blend in a pinch of red chilli flakes.
Yes, but they add a lovely warmth and aroma. If you don’t have them, use ground cumin and a tiny pinch of cinnamon instead.
This creamy sweet potato and carrot soup is a simple, wholesome autumn soup recipe that works beautifully in the oven and air fryer or the hob. With the touch of whole spices, it transforms into a warming, cozy bowl that’s perfect for fall and winter.
Soups are our favourite part of the meals during autumn/ fall and winters. If you like us love having soups here are some more soup on the blog recipes to try :
Clear Vegetables and Beans soup
Butternut squash and walnuts soup recipe
Creamy Mushroom Soup recipe | Easy Homemade Mushroom Soup without cream
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