Today I am going to share a Sweet Potato and Carrot soup with you that I made last week! Soup is an awesome thing to cook in advance for the week to take for lunches or to freeze for a later time. Soup has always been one of my favorite things to eat and since I have been cooking more, it is quickly becoming one of my favorite things to make. I have also made a creamy broccoli soup (look out for that sometime soon). Sweet potatoes and carrots are fantastic in this soup and paired with the fresh sage and basil really makes this soup standout.
Sweet Potato and Carrot Soup-Prep Time-10 minutes/Cook Time-30 minutes/Total Time-40 minutes
Gluten Free/Dairy Free/Vegan/Plant Based/Soup/Dinner/Easy
*1 1/2 Tbsp Coconut Oil
*1 Sweet Onion (Diced)
*3 Cloves of Garlic (Minced)
*2 Cups of Sweet Potato (Diced)
*2 Cups of Carrots (Diced)
*4 Cups of Vegetable Broth
*Handful of Fresh Sage
*1/2 tsp of Dried Thyme
*1/2 tsp of Dried Basil
*Salt to Taste
*Pepper to Taste
*Heat large pot over medium heat
*Once pot is warm add coconut oil, onion and garlic to pot. Saute for around 4 minutes or until onion is softened.
*Add in the sweet potato and carrots. Add some salt and pepper to season and saute for another 5 minutes until veggies appear slightly softened.
*Add your 4 cups of veggie broth and herbs. Bring to a boil over medium-high heat
*Reduce to low heat and simmer for 20-30 minutes or until veggies are tender. Once cooked through, use immersion blender and blend until smooth.
*Scoop into bowls and enjoy!
I hope that you enjoyed my recipe for this creamy and hearty sweet potato and carrot soup. It would be a great dinner idea paired with my roasted broccoli and avocado salad!
Let me know in the comments if there is anything you are interested in seeing me make in the future.