Skip to content Skip to sidebar Skip to footer
Home / carrot / potato / recipe / soup / sweet

Sweet Potato Carrot Soup Recipe

Post a Comment

Butternut Squash Sweet Potato Carrot Soup Recipe Sweet potato carrot soup, Butternut squash
Butternut Squash Sweet Potato Carrot Soup Recipe Sweet potato carrot soup, Butternut squash from www.pinterest.com

Description

This sweet potato carrot soup recipe is a creamy and flavorful soup that is perfect for chilly nights. It is easy to make and is loaded with healthy veggies. The sweetness from the sweet potatoes and carrots combined with the warmth of the spices makes it a hearty soup that everyone will love.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 30 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 2 large sweet potatoes, peeled and chopped
  • 4 cups vegetable stock
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup heavy cream
  • Salt and pepper, to taste

Equipment

  • Large pot
  • Blender or immersion blender
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and sauté until softened, about 5 minutes.
  3. Add the carrots and sweet potatoes and stir to combine.
  4. Add the vegetable stock, cinnamon, ginger, nutmeg, and cayenne pepper.
  5. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender.
  6. Using an immersion blender or transferring the mixture to a blender, blend until smooth.
  7. Return the soup to the pot and stir in the heavy cream.
  8. Season with salt and pepper, to taste.
  9. Simmer for another 5 minutes to allow the flavors to meld together.
  10. Serve hot and enjoy!

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a splash of vegetable stock or water to thin it out.

Nutrition Info

This recipe yields about 6 servings. Each serving contains approximately:
  • Calories: 200
  • Fat: 8g
  • Carbohydrates: 29g
  • Fiber: 5g
  • Protein: 4g

Recipe Tips

For a vegan version of this soup, simply omit the heavy cream or substitute it with coconut cream. You can also add a tablespoon of honey or maple syrup to enhance the sweetness of the soup. To make it more filling, you can add cooked quinoa or brown rice. Finally, garnish the soup with chopped fresh parsley or cilantro for a pop of color and freshness.

Post a Comment for "Sweet Potato Carrot Soup Recipe"