Recipe: Spiced Sweet Potato and Carrot Velouté

Rating: 4.8 stars based on 869 reviews

This creamy, thick soup has all the rich flavor of carrots and sweet potatoes--those roasted side dish staples--spiced up with French quatre épices, full of ginger, nutmeg, and clove, and just smelling of Christmas. It's so hearty, but so healthy!


  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, finely diced
  • ¾ teaspoon quatre épices (make your own by mixing equal parts ground black pepper, ginger, nutmeg, and clove)
  • 1 pound of sweet potato, peeled and cut into 1-inch cubes
  • 1 pound of carrots, peeled and cut into 1-inch cubes
  • 1 quart of vegetable broth or water
  • Fine sea salt
  • Freshly cracked black pepper
  • cup heavy cream (optional)


  • In a large heavy-bottomed stockpot, melt the butter over medium-low heat.
  • Add the onions, and sauté, stirring often, until translucent and fragrant, about 10 minutes.
  • Add the quatre épices, and stir in, cooking an addition 20 seconds.
  • Add the sweet potato and carrot, and cover with vegetable stock or water.
  • Season the mixture, stir everything together, and bring to a boil over high heat.
  • Cover, and reduce heat to low. Simmer, covered for 30 minutes, by which time the carrots and sweet potato should be very tender.
  • Shut off the heat.
  • Use a hand blender to purée the soup.
  • Stir in the cream and serve.
  • A great garnish would be sweet potato or carrot chips, instead of croutons or crackers.


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