Description
A comforting and creamy soup made with sweet potatoes and carrots, perfect for chilly days.
Ingredients
Scale
- 2 large sweet potatoes (peeled and cubed)
- 3 large carrots (peeled and sliced)
- 4 cups vegetable broth (preferably homemade or low-sodium)
- 1 tablespoon olive oil (for sautéing)
- 1 lemon (for juice and zest)
- to taste salt
- to taste black pepper
Instructions
- Peel the sweet potatoes and carrots using a sharp vegetable peeler. Cut the sweet potatoes into uniform cubes and slice the carrots thinly to ensure even cooking.
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onions if using (optional), and sauté until fragrant and translucent, about 5 minutes.
- Add the cubed sweet potatoes and sliced carrots to the pot. Stir well, coating them with the oil, and cook for another 5 minutes.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 20-25 minutes.
- Remove the pot from heat. Using an immersion blender, blend directly in the pot until the soup is completely smooth and velvety.
- Squeeze the juice of half a lemon into the soup and add a pinch of salt and black pepper to taste. Stir well and warm the soup over low heat for another 2 minutes.
- Taste the soup and adjust seasoning if needed. For added richness, stir in a splash of coconut milk or a dollop of yogurt if desired.
- Serve the hot soup in bowls, garnished with a drizzle of olive oil, fresh herbs, or a sprinkle of pepper.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- For vegan options, skip adding yogurt or use a non-dairy substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg