This vibrant purple sweet potato and carrot soup proves the adage that we eat with our eyes. Packed with antioxidant-rich purple vegetables, warmed with ginger and cinnamon, and blended into a silky, creamy texture, it’s both comforting and nourishing. Whether you’re following a gut-friendly diet or simply want to add more color to your table, this soup is a beautiful and delicious option.
Why You’ll Love This Purple Sweet Potato Soup
There’s more to this soup than its striking color. Here’s why it deserves a spot in your recipe rotation:
Naturally Gut-Friendly: Made with easy-to-digest ingredients, this soup is gentle on the stomach while still flavorful.
Rich in Antioxidants: Purple sweet potatoes are packed with anthocyanins, powerful compounds that support overall health and fight inflammation.
Warming & Comforting: Ginger, cinnamon, and a pinch of cayenne create a cozy flavor profile that soothes and satisfies.
Creamy Without Dairy: Blended until silky smooth, this soup gets its texture from vegetables alone—no cream required.
Kid-Approved Color: The vibrant purple hue makes it a fun way to encourage little ones to eat their veggies.
Ingredients You’ll Need
To make this creamy purple sweet potato and carrot soup, you only need a handful of simple, wholesome ingredients.
Vegetable or Chicken Stock (4 cups): Provides a flavorful base. You can also use half stock and half water for a lighter taste. If you have gut issues or need to keep it low-FODMAP, I suggest Gourmend brand.
Purple Carrots (2 cups, peeled and chopped)*: Boost the soup’s antioxidant power and enhance its striking color.
Purple Sweet Potatoes (4–5 cups, peeled and diced)*: The star ingredient, lending natural sweetness, creaminess, and color.
Fresh Ginger (2 teaspoons, grated): Adds warmth and digestive support.
Ground Cinnamon (½ teaspoon): Enhances the flavor with cozy spice notes.
Sea Salt (¼ teaspoon, plus more to taste): Balances the flavors.
Cayenne Pepper (pinch, optional): A gentle heat that can be adjusted to preference.
Black Pepper (to taste): Adds depth and spice.
*Don’t have purple carrots or purple sweet potatoes? You can swap in the orange varieties. The flavor is just as delicious, though the color will be orange instead of purple.
FAQs About Purple Sweet Potato Soup
Is this soup low FODMAP?
Yes! In moderate serving sizes, carrots and purple sweet potatoes are generally tolerated well. Adjust seasonings to your needs.
Can I make this ahead of time?
Absolutely! In fact, the flavors deepen when it sits overnight.
What makes purple sweet potatoes healthy?
They’re rich in anthocyanins, the same antioxidants found in blueberries, which support cellular health and reduce inflammation.
How can I serve this purple sweet potato and carrot soup as a meal?
This soup is hearty on its own, but it can easily be turned into a complete meal with the right pairings. Add a source of protein such as shredded chicken for extra staying power. You can also pair it with a slice of sourdough or gluten-free bread for dipping, or serve alongside a simple green salad for balance. If you are more in the mood for a soup and sandwich dish, pair with a healthy wrap or even makeshift goat cheese and chicken quesadilla with a grain-free tortilla (my personal favorite!) For a cozy dinner, top each bowl with roasted pumpkin seeds or a drizzle of olive oil to make it more satisfying and nutrient-dense.
Easy Purple Sweet Potato & Carrot Soup {Low-FODMAP, Gut-Friendly}
Equipment
- Large pot or Dutch Oven
- Hand blender or blender
Ingredients
- 4 cups vegetable stock or chicken stock I used 2 cups stock + 2 cups water
- 5 purple carrots peeled and chopped (equals about 2 cups)
- 2 purple sweet potatoes peeled and diced (equals about 4-5 cups)
- 2 teaspoons grated ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt plus more to taste
- Pinch of cayenne pepper to taste optional
- Black pepper to taste
Instructions
- In a large pot or Dutch oven, combine the stock, chopped carrots, and diced sweet potatoes. Cover the pot with the lid and bring to a boil. Reduce the heat to a low simmer and cook for 10 minutes.
- Add the ginger, cinnamon, sea salt, cayenne, and black pepper. Place the lid back on the pot and cook 15 more minutes until flavors have melded and vegetables are fork tender.
- Remove the pot from heat and using an immersion blender, process until a smooth, creamy consistency. You can also transfer the soup to a high-speed blender and process in batches. Serve warm.
