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Sweet Potato and Carrot Soup

  • Author: Lilly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Blending
  • Cuisine: American

Description

Sweet Potato and Carrot Soup is a creamy, nourishing delight that warms your soul with every spoonful. Perfect for chilly evenings, this comforting dish is both healthy and satisfying.


Ingredients

Scale
  • 2 medium sweet potatoes (about 1 lb), peeled and chopped into small chunks
  • 3 large carrots (about 0.5 lb), peeled and chopped
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 1 tsp ground cumin
  • 1 tsp fresh ginger, grated
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions

  1. Prepare Your Veggies: Peel and chop the sweet potatoes and carrots into small chunks to ensure even cooking.
  2. Sauté Aromatics: In a large pot over medium heat, drizzle olive oil. Add diced onions and minced garlic; cook until fragrant and translucent, about 5 minutes.
  3. Add Sweet Potatoes and Carrots: Stir in the chopped sweet potatoes and carrots, allowing them to absorb the flavors for a couple of minutes.
  4. Pour in Broth: Add enough vegetable broth to cover the veggies completely (approximately 4 cups). Bring to a gentle boil, then reduce heat to simmer for about 20-25 minutes until tender.
  5. Blend Until Smooth: Using an immersion blender or transferring carefully to a regular blender, puree the soup until silky smooth. If needed, add more broth or coconut milk for desired consistency.
  6. Spice It Up: Stir in ground cumin, ginger, salt, and pepper to taste. Simmer for an additional few minutes to let the spices blend.


Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 215
  • Sugar: 6g
  • Sodium: 340mg
  • Fat: 11g
  • Saturated Fat: 9g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: For added sweetness, consider roasting the sweet potatoes and carrots before adding them to the soup. Feel free to substitute carrots with butternut squash for a different flavor profile. Top with roasted pumpkin seeds or a swirl of coconut cream for an Instagram-worthy finish.