Sweet Potato and Carrot Soup
with Honey!

On a cool night, there’s nothing better than a warm bowl of soup — and this one hits the spot. Sweet potatoes, carrots, and a splash of honey come together in a cozy little hug of a meal. Whether you’re using dehydrated ingredients or fresh ones from the fridge, this soup is simple, satisfying, and surprisingly filling.

✅ Quick Answer: How do you make sweet potato and carrot soup? Simmer sweet potatoes, carrots, onions, and garlic in broth, blend until smooth, then stir in honey and season to taste. It’s an easy recipe that works with either dried or fresh ingredients. 

Spicy Twist: Want a bit of heat? Swap the regular honey for hot honey, or toss in a pinch of cayenne to give it a sweet-heat combo that warms you right up. 🌶️🍯


Sweet Potato and Carrot Soup with HoneySweet Potato and Carrot Soup with Honey

This soup’s got pantry-friendly written all over it — perfect for a quick weeknight dinner or a lazy weekend lunch. Want a little kick? Add some spice. Prefer it mellow? Let the natural sweetness shine. Either way, it disappears fast.

What Makes This Sweet Potato and Carrot Soup So Good?

If you’ve got dehydrated veggies in your pantry, you’re halfway there. Just rehydrate, simmer, and blend. The honey gives it a nice little boost of flavor without being overly sweet.

It’s easy to tweak too — add your favorite spices, switch up the broth, or make it creamy if that’s your thing. This one’s flexible, forgiving, and always hits the spot.

My dad loves this soup and always jokes, “Eat carrots. They’re good for yer eyes.” And he’s right! With all the beta-carotene from the sweet potatoes and carrots, this soup is not just delicious—it’s giving our vision a healthy boost! 👀🥕🍠

I've also included the fresh ingredient amounts to use if you have fresh on hand, a little further down the page.

Top of Recipe

Step-by-Step: How to Make This Soup with Dehydrated Ingredients

Ingredients

  • 3-4 oz (85-115g) of dehydrated sweet potatoes
  • 1-1.5 oz (28-42g) of dehydrated carrots
  • 0.5-0.75 oz (14-21g) of dehydrated onions
  • 3-4g of dehydrated garlic (about 1 teaspoon of garlic granules or flakes)
  • 4 cups vegetable or chicken broth
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground ginger (optional)
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Rehydrate the dried food ingredients in water, then drain.
  2. In a large pot, heat the olive oil over medium heat. 
  3. Add the onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
  4. Add the sweet potatoes and carrots to the pot, followed by the broth. 
  5. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
  6. Use a stick (immersion) blender to purée the soup until smooth, or transfer it in batches to a blender. Adjust the consistency with additional broth if needed.
  7. Stir in the honey, salt, pepper, and ground ginger if using. 
  8. Heat gently to combine flavors without boiling.
  9. Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot, accompanied by crusty bread.
  10. *IF you need to add salt, do so, BUT be careful NOT to over-salt as the broth has salt in it.

Nutrition Information

  • Servings: 4 servings
  • Calories: 210kcals
  • Fat: 6g
  • Protein: 3g
  • Carbohydrates: 35g
Bottom of Recipe

Prefer Fresh Veggies? Here's How to Swap Them In

If you want to use fresh ingredients that you may have on hand, do this:

Sweet potatoes, carrots, onion, and garlic on a cutting board

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

  • 2 medium sweet potatoes, peeled and diced
  • 3 large carrots, peeled and chopped
  • 1 medium onion, chopped

Follow the same cooking instructions, adjusting simmer time to about 30 minutes until veggies are fork-tender.

Best Toppings and Sides for This Soup

This sweet potato and carrot soup pairs perfectly with crusty bread or a slice of homemade cornbread. For a protein boost, try serving it alongside some roasted chickpeas.

Want to make it extra creamy? A drizzle of coconut milk does the trick. And for a little crunch, sprinkle some pumpkin seeds (pepitas) on top just before serving.

How to Store and Reheat Sweet Potato & Carrot Soup

This soup stores well, too, making it a great option for meal prep. Once it’s cooled down, pop the leftovers into an airtight container and keep them in the fridge for up to 4 days.

Want to stash some for later? Freeze individual portions for up to 3 months — just leave a little room at the top of the container for expansion. When you're ready to enjoy it again, reheat gently on the stovetop over low heat, adding a splash of broth or water if it’s thickened up.

If you’re using the microwave, go with short bursts and stir in between to keep the texture nice and smooth. Whatever you do, avoid boiling — it tends to mess with the flavor and texture.

Easy Ways to Customize This Soup to Fit Your Taste

  • Make it Creamy: Stir in coconut milk, heavy cream, or Greek yogurt for a richer texture.
  • Boost the Protein: Add cooked chicken, chickpeas, or white beans to make it heartier.
  • Try Different Spices: Experiment with turmeric, smoked paprika, or curry powder for a different twist.
  • Extra Sweetness: Add a small grated apple or a bit more honey for a naturally sweet flavor.

Why This Soup Is Good for Your Eyes, Skin, and Gut Health

    This soup is more than just tasty — it’s loaded with good-for-you ingredients. Both carrots and sweet potatoes are packed with beta-carotene, which helps support healthy eyes, skin, and immune function.

    The natural fiber in these veggies is also great for digestion, and if you toss in a little ginger, it can help soothe an upset stomach. Plus, the recipe is naturally gluten-free and dairy-free, making it a solid choice for a variety of dietary needs.

How to Make EASY MEALS with Dried Food

20 Taste-Tested Easy Recipes eBook or Paperback

20 Taste-Tested Easy Recipes

Containing dehydrated food... that even your kids and spouse will eat!

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🍕 Pizza! 🥧  Shepherd's Pie! 🥘  Beef Stew!
plus Cauliflower Soup and Cauliflower Mash, along with crazy Carrot Soup!

Decadent Desserts:
Carrot Cake and Cranberry Pineapple Pie!
and more...

Fresh food ingredient amounts are included for when you have fresh food on hand.
See which recipes are included here.


Questions About Making and Storing Sweet Potato Carrot Soup

Can I use fresh vegetables instead of dehydrated ones?

Yes! Just swap the dried ingredients with fresh chopped sweet potatoes, carrots, onions, and garlic. Simmer the soup about 30 minutes or until the veggies are fork-tender before blending.

Can I freeze this soup?

Absolutely, I do this all the time. Once the soup has cooled, ladle it to airtight containers (leave a bit of room at the top for expansion) and then freeze the soup for up to 3 months. Thaw in the fridge overnight and reheat gently in a saucepan.

Craving More? Try This Citrus-Infused Carrot Soup Too!

Thanks for stopping by to check out my sweet potato and carrot soup recipe! Whether you're using dehydrated food or fresh-from-the-fridge veggies, this super tasty easy-to-make sweet potato and carrot soup will become a family-favorite too!

Before you head to the kitchen, check out my other Carrot Soup recipe—the secret ingredient? Orange juice! The natural acidity and sweetness brighten the flavors and make the soup taste incredibly fresh. If you’ve never tried adding citrus to soups, this one is a must!

Learn how to dehydrate carrots for long-term storage. And for all you cake-lovers out there, check out my delicious Carrot Cake recipe too!

And while you're here, don’t forget to grab your free 5 Dried Food Recipes You'll Actually Love PDF (below) — it includes easy favorites like carrot soup, minestrone soup, split pea soup, spicy beef jerky, and banana cinnamon rolls!

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