Carrot and Sweet Potato Soup

Hello everyone, Jess here.  


We’ve done a lot of variations of veggie puree soups here, each one having their unique flavor and characteristics.  I wanted to include this variation as it was fun to make with the kids, and kid-friendly to enjoy! As my kids are still young, I prepped the ingredients before calling them in the kitchen to assist.  I love how excited they get to pop on their aprons!


This recipe was adapted from these wonderful “Kids Kitchen” recipe cards from Barefoot Books. (There’s a “Kids Garden” one that I’m sure we’ll be revisiting on this blog when the weather warms up some.) The recipe for “Slurpy Root Soup” is farm-to-table friendly, and with just a bit of cumin, kid friendly.  My kids took turns climbing the stool to peek in the pot, carefully adding things as needed.  This is definitely a soup they would not have been interested in if they weren’t involved with the cooking process. It’s very similar to Sweet Potato Chowder, which my boys enjoyed for a long time, and only recently began to not like…  This variation is juuuuust different enough where they are into it! 


  • 1 pound sweet potatoes, peeled and cut into 3/4 inch cubes
  • 1/2 pound carrots halved and sliced
  • 1 small onion finely diced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 4 cups veggie broth (we used turkey stock, because we have an abundance at the moment, so tonight’s version here was not totally vegetarian)
  • Fresh ground black pepper to taste


Heat the butter and oil over medium low heat.  Add the onion and stir gently for a couple of minutes until starting to soften (but not brown- turning the heat down if needed).


Add the sweet potato, carrots and cumin, cooking and stirring for another 4 minutes.  

imageAdd half of the broth/stock to the pan and bring it to a boil on medium heat before covering and reducing to a simmer.  Simmer for 20-25 minutes on until the sweet potato is softened.   

After a few minutes of cooling, carefully blend the soup before returning to the pan with the remaining broth.  Add black pepper to taste and heat until warm.  


Serve this one with a hearty bread and some shaved cheese of choice on top and you’ve got yourself a main course.  

imageThe boys enjoyed dipping some leftover turkey into it.  Enjoy!




About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.