Creamy Carrot & Sweet Potato Soup
Soup season is here!
I start to crave warm and comforting meals as the weather starts to cool down. This carrot & sweet potato soup checks all the boxes: it’s thick, creamy, and ready in less than 45 minutes.
The sweet potatoes are packed with Vitamin C, an antioxidant essential for immune system function. I prefer to keep the skins on both the carrots and potatoes for added fiber – just make sure you’re giving them a good scrub beforehand.
Using bone broth is a great way to incorporate protein into this recipe. On average, each cup contains about 10 grams of protein compared to 0-2 grams in regular veggie or chicken broth. Unsure about your protein needs? Checkout this podcast to learn more.
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SOUP INGREDIENTS
1 medium yellow onion, diced
12 large carrots, chopped into ½ inch pieces
2 medium sweet potatoes, cubed
4 cups broth
1 can coconut milk
5 cloves garlic, minced
1 tbsp avocado oil
2 tsp crushed fresh ginger (or 1/2 tsp of dried ginger)
1/2 tsp dried thyme
1/2 tsp salt
INSTRUCTIONS
In a large pot, sauté the garlic and red onion in avocado oil until fragrant. (4-5 minutes)
Add the fresh ginger and thyme to the pot and sauté for a few more minutes.
Add the remaining ingredients to the pot. Bring the mixture to a boil, then reduce to a simmer for roughly 30 minutes, or until the veggies can be pierced with a fork.
Using an immersion blender, blend the soup until it is well combined. If you don’t have an immersion blender, you can throw it all in your blender, pulsing until well combined.
Top it off with cracked pepper and pumpkin seeds for a little crunch!
Recipe by
Rachel Mistry, MS, RDN
Rachel is a registered dietitian with years of clinical experience and Lead Practitioner of The Funk’tional Nutritionist. As an IFM Certified Practitioner and a graduate of Erin’s Funk’tional Nutrition Academy, Rachel is well aligned with our philosophy. If you get the opportunity to work with Rachel, you will see why we are honored to have her on the team!
