It's Sweet Potato Season and I'm Here for It. Sweet Potato and Carrot Soup

Can we just talk about how fall makes everything better? The air gets crisp, our sweaters come out of hiding, and suddenly we're all craving those cozy, stick-to-your-ribs meals that make you want to curl up with a good book (and maybe a generous pour of wine, just saying).

This week, I'm taking us straight to harvest heaven with a Sweet Potato and Carrot Soup that'll have you questioning why you ever bought the canned stuff. My mom always tells the best stories about her hometown's Yambilee Festival—can you imagine? An entire celebration dedicated to sweet potatoes! There were parades, carnival rides, and they literally crowned a Sweet Potato Queen. I mean, if that's not living your best life, what is?

So naturally, when fall rolls around, I can't help but think about those festival days and all the ways we celebrate the earth's abundance. This soup is my little tribute to that spirit—sweet potatoes and carrots getting their moment to shine, with just enough ginger to wake up your taste buds and apple to add that "wait, what's that amazing flavor?" element.

And here's where it gets really good: this beauty pairs like a dream with those full-bodied white wines we've been talking about. Think rich Rhône whites or a buttery Chardonnay that can hold its own against all that sweet, earthy goodness. Trust me, you're going to want to make this happen.

Ready to make your kitchen smell like pure autumn magic? Let's dive in!

The recipe is based on Matthew Lockwood creation. 

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Sweet Potato Carrot Soup Recipe

Ingredients

• 1 large onion, finely diced
• 1 lb sweet potato, diced
• 14 oz carrots (about 1 lb), diced
• 1 tsp. ground coriander
• 1 2-inch piece of ginger, peeled and grated
• 1 apple, peeled and diced
• 2 Tbsp. honey (if vegan, use maple syrup instead)
• Salt and pepper, to season
• Vegetable oil
• 4 cups vegetable stock

Directions 

1. In a large pot heat vegetable oil and add onion over a medium heat. Fry for 5-6 minutes until translucent and soft. Add ground coriander and ginger and fry for a further 2 minutes until fragrant.
2. Add sweet potato and carrot to the pot along with the vegetable stock.
3. Cover and simmer for around 30 minutes, or until the vegetables are soft.
4. Add diced apple and honey and puree with a stick blender or blitz in batches in a blender until smooth.
5. Season with salt and pepper. If a little thick, you can add a little water until you get the desired consistency. If desired, garnish with a drizzle of extra virgin olive oil and some coriander, and serve with crusty bread.

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Wine Recommendations

2023 Aphillanthes Côtes du Rhône Blanc 'Clementia', Rhone Valley, France

2024 Alain Jaume - Grand Veneur Cotes du Rhone Blanc AOC, Rhone Valley, France

2020 Casa Araujo Cask Chardonnay, Mendoza, Argentina

For more Soup and Stew  Wine Recommendations, Click Here