Vegan Sweet Potato Carrot Soup Recipe (2024)

FAQs

How do you take the sweetness out of carrot soup? ›

If this carrot soup is a bit too sweet for your taste, you can balance out that sweetness with 1 teaspoon of apple cider vinegar or lemon juice to boost and brighten the flavor. What can I serve with Carrot Soup? This carrot soup is delicious paired with grilled cheese sandwiches.

Not Adding Acid

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

So, based on energy and nutrient density (you can eat more carrots, and carrots have far more nutrition than sweet potatoes, for the same amount of calories), I would choose carrots over sweet potatoes.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Sour: The general go-to here would be lemon juice, although lime will also work. Orange juice will only add more sweetness as will some kinds of vinegar. White wine vinegar, red wine vinegar, or apple cider vinegar are good choices but shy away from balsamic because of its inherent sweetness.

Sugar: A pinch of sugar softens the edges of anything that tastes too sour or harsh (looking at you, tomato-based soups).

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

A common mistake is to not run the blender long enough. This results in a grainy-textured soup. The soup should be blended long enough to create a silky-smooth texture. Once the soup has been fully blended, it can also be strained through a fine mesh strainer to ensure any skins or tough fibers are removed.

If you enjoy sweet potatoes, you can absolutely enjoy them daily. However, eating multiple sweet potatoes every day could cause a harmless condition called carotenodermia, where your skin turns yellow-orange. You may also want to be cautious about your sweet potato intake if you have a history of kidney stones.

Is broccoli or sweet potato better for you? ›

As starchy root vegetables, sweet potatoes do have more carbs than non-starchy vegetables like broccoli. (Half a cup of sweet potatoes contains about 13 grams of carbs, while the same amount of broccoli has about 3 grams.) But that may be just another reason to embrace them—not to fear them.

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

Absolutely! Cornstarch is not the only thickening agent you can use. Other alternatives include flour, arrowroot powder, instant mashed potatoes, or even pureed vegetables like cauliflower or cooked oats. Each of these options will add thickness to your soup while imparting its own unique taste and texture.

It may seem too easy, but a few splashes of vinegar really can make your food taste less salty or sweet. The taste of vinegar is strong enough that it helps mask other overpowering flavors, and most soups benefit from a little acidity anyway.

How to Make Food Less Sweet. Add an acid or seasonings such as vinegar or citrus juice; chopped fresh herbs; a dash of cayenne pepper; or, for sweet dishes, a bit of liqueur or espresso powder.

“When the vegetable is cut, its cells rupture and release sugars and volatile hydrocarbons, the sources of the vegetables' sweetness and aroma,” he writes. "The more cells you rupture, the better the taste.”

Thyme helps to balance the sweet taste of carrots and can improve your side dish significantly.