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Spicy Sweet Potato And Carrot Soup Recipe

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Creamy sweet potato carrot soup Rhubarbarians
Creamy sweet potato carrot soup Rhubarbarians from www.rhubarbarians.com

Description

This spicy sweet potato and carrot soup recipe is the perfect way to warm up on a chilly day. The combination of the sweet potatoes, carrots, and spices create a flavorful and hearty soup that will satisfy your hunger and soothe your soul. The soup is both vegan and gluten-free, making it a great option for those with dietary restrictions.

Prep Time

The prep time for this soup is minimal, taking only about 10 minutes to prepare the vegetables and spices.

Cook Time

The cook time for this soup is about 30 minutes, making it a great option for a quick and easy meal.

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 4 large carrots, peeled and diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Cilantro for garnish (optional)

Equipment

  • Large soup pot
  • Immersion blender or regular blender
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
  2. Add the diced sweet potatoes and carrots to the pot and sauté for an additional 5 minutes.
  3. Add the cumin, coriander, smoked paprika, and cayenne pepper to the pot and stir to combine.
  4. Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the sweet potatoes and carrots are tender.
  5. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
  6. Season the soup with salt and pepper to taste.
  7. Garnish with cilantro, if desired.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 143
  • Protein: 3g
  • Fat: 2g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 9g
  • Sodium: 789mg

Recipe Tips

  • If you don't have an immersion blender, you can use a regular blender. Just be sure to let the soup cool slightly before blending and work in batches if necessary.
  • If you like your soup extra spicy, add more cayenne pepper to taste.
  • This soup is great served with a side of crusty bread or crackers.
  • If you want to make this soup even heartier, add a can of chickpeas or black beans during the last 5 minutes of cooking.

Enjoy this delicious and warming soup on a chilly day!


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