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
- Prepare Your Veggies: Peel and chop the sweet potatoes and carrots into small chunks to ensure even cooking.
- 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.
- Add Sweet Potatoes and Carrots: Stir in the chopped sweet potatoes and carrots, allowing them to absorb the flavors for a couple of minutes.
- 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.
- 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.
- 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.