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Sweet Potato Carrot Apple Ginger Soup Recipe

Louise | August 18
Sweet Potato Carrot Apple Ginger Soup Recipe

It’s been really chilly in Scotland over the past few days (supposedly this is pretty typical for Scottish summers!), and so I thought some nice warm soup would be perfect.

Sweet Potato Carrot Apple Ginger Soup Recipe

This recipe is really easy, but it does help a lot if you have an immersion blender or a blender to make the soup smooth at the end.

I especially love the ginger kick you get at the end of every spoonful of this soup, but if you’re not a fan of ginger, then you can omit it completely or decrease the amount.

Tip: If you’re peeling and chopping everything from scratch, then it’s more efficient to heat the broth and start peeling and chopping the sweet potatoes first (adding them to the broth when they’re chopped), then the carrots, then the apples and lastly the ginger. Also, it’s faster if you chop the sweet potatoes into the smallest chunks (e.g., chop a medium sweet potato into 12 chunks) and apples into the largest chunks as sweet potatoes take the longest time to get tender.

Sweet Potato Carrot Apple Ginger Soup Recipe

Sweet Potato Carrot Apple Ginger Soup Recipe

Sweet Potato Carrot Apple Ginger Soup Recipe

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Cuisine: American


  • 3 medium sweet potatoes, peeled and chopped into small chunks
  • 2 medium carrots (or 1 large carrot), peeled and chopped into small chunks
  • 2 small apples (or 1 large apple), peeled and chopped into chunks
  • a large chunk of peeled ginger (approx. the size of your thumb)
  • 4 cups (or 1 liter) chicken broth (I used homemade chicken broth from this recipe)
  • Salt and pepper to taste


  1. Boil everything together in a large stock pot with the lid on for 20-30 minutes until everything is soft.
  2. Puree with an immersion blender until smooth.
  3. Add salt and pepper to taste and serve immediately.


  • Serving Size: 1 large bowl
Roberta - August 18

Sounds yummy. Can’t wait to try it!

Laura - August 24

I made this for dinner tonight and enjoyed it. Made my own vegetable broth for the base (onion, celery, carrot, leek, garlic, half a plum tomato). I have no idea what 3 medium sweet potatoes are — I used 3 that were similar to but smaller than my fist. Used one red apple and one granny. Obviously a very light dinner, but it was a whopping huge bowl that I ate, and I feel stuffed. Might chomp on some chicken later if I get hungry. 🙂 It was a nice recipe, thank you!! – LJ, Anchorage, AK

    Louise Hendon - August 24

    Thanks Laura – I had a hard time figuring out how to describe sweet potato sizes! I don’t think the size makes too much difference unless you have really huge ones.

Evee - August 24

Hi Louise,
It’s not normally quite so cold in Scotland in August. I mean we never get frost this month, but it happened somewhere the other night! Soups are the best, and a staple, in autumn and winter here, and I just adore them. Usually I cook the veggies, stock, etc. in my pressure cooker, for a short time – it’s guesswork really – and then use my blender to break down the” lumps” to make a smooth soup! Some of my friends like lumpy soup so sometimes I just serve it up from the pot, unblended! Love this mixture of ingredients though! Might try it tomorrow when I’ve been to the greengrocer’s shop in the High Street!
Take care, and hope to be seeing you soon!

    Louise Hendon - August 24

    Thanks Evee – I was wondering if it’s normally quite this cold in the middle of August 🙂 Great idea about cooking the veggies in the pressure cooker first – it does save time. We’re off traveling around the UK tomorrow, so hopefully see you in a week!

Jeannette - August 24

Looks delish cant wait to try this recipe

Cornelia - August 24

This recipe looks really nice, I will try and make it today. As the winter is coming to an end here in Australia, it makes for an excellent lunch I think. Thank you Louise, will let you know the result later

Shanna - January 13

Really looking forward to making this soup. On day 8 of the AIP diet and I really miss using most of my regular spices. Looking forward to the ginger, this recipe sound warm and comforting 🙂

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