Description
A deliciously creamy and healthy carrot and sweet potato soup, perfect for any season.
Ingredients
Scale
- 2 tablespoons coconut oil (or any other oil)
- 1 sweet onion (diced)
- 3–4 garlic cloves (chopped)
- 1 inch knob ginger (peeled and minced)
- 1 pound carrots (peeled and chopped)
- 1 medium sweet potato (peeled and chopped)
- 4 cups low-sodium broth or stock
- to taste Kosher salt and pepper
- 1 teaspoon red pepper flakes
- optional plain yogurt (to taste)
Instructions
- Heat the 2 tablespoons coconut oil in a pot over medium heat.
- Saute the 1 sweet onion (diced), 3-4 garlic cloves (chopped), 1 inch knob ginger (peeled, minced), and 1 pound carrots (peeled, chopped) for 5 minutes.
- Add the 1 medium sweet potato (peeled, chopped) and the 4 cups low-sodium broth or stock.
- Bring the soup to a boil, then reduce to a simmer.
- Simmer the soup for 15 minutes, or until the veggies are tender.
- Once the soup is done cooking, remove from heat.
- Using a handheld blender, carefully blend until smooth.
- Taste and season with Kosher salt and pepper.
- Serve the soup warm, with a dollop of plain yogurt, if desired. Garnish with 1 teaspoon red pepper flakes.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables based on your preference!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg