Description
Indulge in a bowl of creamy Sweet Potato & Carrot Soup, where the natural sweetness of earthy vegetables meets comforting warmth—perfect for chilly days and cozy evenings.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb), peeled and diced
- 3 medium carrots, 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
- 1/2 tsp ground nutmeg
- 2 tbsp olive oil
Instructions
- Chop the vegetables: Peel and dice the sweet potatoes and carrots into small chunks. Dice the onion and mince the garlic.
- Sauté aromatics: In a large pot over medium heat, add olive oil. Once hot, sauté the onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Add sweetness: Stir in chopped sweet potatoes and carrots. Add cumin and nutmeg; mix well to coat.
- Pour in broth: Add vegetable broth to cover all veggies. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender.
- Blend it up: Transfer to a blender or use an immersion blender directly in the pot. Blend until smooth.
- Add coconut milk: Return blended soup to the pot over low heat. Stir in coconut milk until mixed thoroughly. Adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 8g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, roast sweet potatoes and carrots before adding them to the soup. Substitute butternut squash for sweet potatoes for a different taste experience.