Sweet Potato Carrot Soup

Sweet Potato Carrot Soup

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Fun fact about me: I eat so many carrots that my hands and feet have actually turned orange over time. I know it sounds so ridiculous, but I swear the carrot hands myth is true :D. But that doesn’t stop me from creating more beta carotene recipes. This sweet potato carrot soup is so creamy and delicious and definitely doesn’t help my carrot addiction.

What you will need:

  • 2-3 tbsps olive oil
  • 1 onion
  • 2 cloves garlic
  • 16 oz sweet potatoes
  • 16 oz carrots
  • 1 can coconut milk
  • 4 cups vegetable broth
  • juice of 1/2 lime
  • 1 tbsp ginger
  • 1/2 tbsp paprika
  • 1/2 tbsp turmeric
  • salt and pepper to taste

How to make your sweet potato carrot soup:

  • Start by chopping the onions, garlic, sweet potatoes, and carrots.
  • Add the olive oil, garlic, and onion to a pot and cook for 3-5 minutes over medium heat.
  • Then add the sweet potatoes and carrots.
  • Cover the pot and allow them to sweat for about 5 minutes.
  • Then add the vegetable broth and coconut milk.
  • Cover the pot again and cook on high heat for about 30-35 minutes, or until the vegetables are soft enough so that you can easily stick a fork through them. Stir occasionally.
  • After the vegetables are soft, blend everything either by using an immersion blender, or transferring the soup to a food processor.
  • Transfer back to the pot.
  • Add the lime juice, ginger, paprika, turmeric, salt and pepper, and stir in the spices well.
  • Pour into bowls and enjoy!
  • I topped mine with some more coconut cream, pumpkin seeds, chilly flakes, and added a lime garnish.

If you are looking for more easy vegan meal recipes, you might also like these:

sweet potato carrot soup

Sweet Potato Carrot Soup Recipe

Gaby Dimova
An extremely easy to make creamy and delicious vegan soup.
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Servings 4 bowls
Calories 197 kcal

Equipment

  • immersion blender or food processor
  • large pot

Ingredients
  

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1/2 onion
  • 16 oz sweet potato
  • 16 oz carrots
  • 3 cups vegetable broth
  • 1 can full fat coconut milk
  • juice of 1/2 lime
  • 1 tbsp ginger
  • 1/2 tbsp paprika
  • 1/2 tbsp turmeric
  • salt and pepper to taste

Instructions
 

  • Start by peeling and chopping your onions, garlic, sweet potatoes, and carrots.
  • Add the olive oil, garlic, and onion to a pot over medium heat. Sauté for about five minutes for the onion and garlic to release their flavor.
  • After five minutes, add the sweet potatoes and carrots. Cover the pot and let them sweat for about 5 minutes
  • Then, add the vegetable broth and coconut milk.
  • Cover the pot again and cook until the vegetables are soft enough so that you can easily stick a fork through them. This took about 15 minutes for me.
  • After the vegetables are soft, transfer everything from the pot to a blender and blend until smooth.
  • Add the lime juice, ginger, paprika, turmeric, salt and pepper, and blend again.
  • Your soup is ready to enjoy! I topped mine with pumpkin seeds, chilly flakes, sesame seeds, coconut cream, and lime.

Nutrition

Sodium: 847mgCalcium: 79mgVitamin C: 13mgVitamin A: 35444IUSugar: 12gFiber: 7gPotassium: 804mgCalories: 197kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 4gProtein: 3gCarbohydrates: 39gIron: 1mg
Keyword sweet potato carrot soup
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sweet potato carrot soup
sweet potato carrot soup- veggie world recipes
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