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Sweet Potato Leek And Carrot Soup Recipe

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Potato Carrot and Leek Soup Recipe Carrot and leek soup, Leek soup, Leeks
Potato Carrot and Leek Soup Recipe Carrot and leek soup, Leek soup, Leeks from www.pinterest.com

Description

This sweet potato leek and carrot soup is a healthy and flavorful dish perfect for a cozy evening at home. It's vegan and gluten-free, making it an excellent option for those with dietary restrictions. The combination of sweet potato, leek, and carrot creates a creamy and hearty soup that will satisfy your hunger and warm your soul.

Prep Time

The preparation time for this sweet potato leek and carrot soup is approximately 15 minutes.

Cook Time

The cook time for this soup is approximately 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 large leek, white and light green parts only, chopped
  • 2 garlic cloves, minced
  • 2 medium-sized sweet potatoes, peeled and cubed
  • 3 medium-sized carrots, peeled and sliced
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup unsweetened almond milk

Equipment

  • A large pot
  • An immersion blender

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped leek and garlic to the pot and sauté for 3-4 minutes until softened.
  3. Add the cubed sweet potatoes and sliced carrots to the pot and stir to combine.
  4. Add the vegetable broth, bay leaf, dried thyme, salt, and black pepper to the pot and stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the vegetables are tender.
  6. Remove the bay leaf from the pot.
  7. Use an immersion blender to blend the soup until smooth.
  8. Add the unsweetened almond milk to the pot and stir to combine.
  9. Heat the soup over low heat until warmed through.
  10. Serve hot and enjoy!

Notes

  • If you don't have an immersion blender, you can use a regular blender to blend the soup in batches. Be sure to let the mixture cool slightly before blending and be careful not to overfill the blender.
  • You can adjust the consistency of the soup by adding more or less vegetable broth or almond milk.
  • This soup can be stored in the refrigerator for up to three days or in the freezer for up to three months.

Nutrition Info

Serving size: 1 cup
Calories: 130
Fat: 3g
Saturated Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Sugar: 7g
Protein: 3g

Recipe Tips

  • You can add other vegetables and spices to this soup to make it your own. Try adding some ginger or curry powder for a different flavor profile.
  • If you prefer a creamier soup, you can add more almond milk or a can of coconut milk.
  • This soup is great as a side dish or a main course. Serve it with some crusty bread or a salad for a complete meal.

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