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:
For this recipe, you will need sweet potatoes, carrots, vegetable broth, a can of coconut milk, olive oil, garlic, onion, lime, ginger, paprika, turmeric, salt, and pepper.
How to make your sweet potato carrot soup:
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.
This is one of my favorite creamy soups and I hope you guys give it a try!
If you are looking for more easy vegan meal recipes, you might also like these:
- vegan gluten free lasagna
- pumpkin mac and cheese
- stuffed sweet potatoes
- vegetable quinoa paella
- vegan and gluten free spaghetti and meatballs
- one pot quinoa tacos
Sweet Potato Carrot Soup
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.
