Description
A warm and comforting soup made with sweet potatoes and carrots, perfect for chilly days.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 3 medium carrots, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, cooking until softened.
- Stir in the sweet potatoes and carrots, cook for about 5 minutes.
- Add the vegetable broth, cumin, ginger, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve hot, garnished with a sprinkle of pepper or fresh herbs.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Add a splash of lime for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6 grams
- Sodium: 500 milligrams
- Fat: 5 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 5 grams
- Cholesterol: 0 milligrams