Creamy Carrot Sweet Potato Soup
Servings 4, Preparation Time 50 minutes
Our daughter surprised us with a Creamy Carrot Sweet Potato Soup. She chose this soup because it looked tasty. She was right. This bright soup is delicious and gets its wonderfully creamy texture from purèe carrots and sweet potatoes. Those same vegetables are also packed with antioxidants such as vitamins C, A, beta-carotene, other accompanying carotenoids. Plus, there is plenty of fibre and flavour.
Creamy Carrot Sweet Potato Soup is delicious when prepared and served immediately. However, the flavours meld best with a time lapse. Therefore, go ahead and make it a day in advance, reheat prior to serving as needed. Ideal as a company-worthy dish you can serve at your next dinner party. Heads up family and friends, Creamy Carrot Sweet Potato Soup is a good candidate as a starter for our next Christmas Day dinner.
- 3 large sweet potatoes, washed and peeled
- 1 onion, diced
- 4 cloves of garlic, peeled and minced
- 4 large carrots, chopped
- 2-inch piece of ginger, peeled and minced
- 1½ teaspoon of fresh thyme or ½ teaspoon of dried thyme
- ¼ teaspoon freshly ground black pepper
- 6 cups of vegetable broth
- Fill a good size pot with all the ingredients and bring them to a simmering boil.
- Simmer your soup for 30 minutes until vegetables are very tender. Remove the soup pot from the heat and allow it to cool for 10 minutes or more before you proceed.
- Using an immersion blender purèe your soup until it is smooth and creamy. Add water if you believe the soup is too thick. It is not as convenient but you may use a blender to do the task. If you do not have such conveniences do not despair, the soup is just as good eaten as a junky soup.
- Return the mixture to the stove to warm up before you serve. Serve with a drizzle of maple syrup or a dollop of cashew or almond butter.
The Creamy Carrot Sweet Potato Soup recipe does not contain any added fats, and if you look through other recipes you will notice there are no added fats. This is not an omission but it is by design. We believe you do not need added fats to cook your food. We believe that added fats such as butter, olive oil, vegetable fats and other processed fats are a source of empty calories. This is not to say fats are not important. They do occur naturally in all plant foods we eat. Consequently, when adding fats to a meal we recommend using a whole food source such as flax seeds, chia seeds, avocados, walnuts and other nuts or seeds. The benefit of a little fat is that some nutrients become easier and more readily absorbed. For example, Carotenoids are fat soluble. The best sources for obtaining carotenoids in this recipe are the sweet potatoes and carrots but these foods contain very little fat so adding a little fat helps improve and increase the amounts of carotenoids you will absorb. Therefore go ahead and add a few walnuts, almonds and other beneficial sources of fat to improve the nutritional profile of your meal. In this recipe, we suggest topping your Creamy Carrot Sweet Potato Soup with a dollop of nut butter. In the accompanying photo, we use peanut butter.
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