Description
A simple and comforting sweet potato and carrot soup, packed with goodness.
Ingredients
Units
Scale
- 1 pound carrots, peeled and roughly chopped
- 1 medium sweet potato, peeled and roughly chopped
- 1 medium onion, roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 5 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a medium size pot over high heat, add olive oil, garlic and onions. Cook for a few minutes until onions are clear (translucent).
- Add the chopped carrots and sweet potatoes and cook for 2 minutes.
- Add the vegetable broth, bring to a boil, cover and simmer for 30 minutes.
- Turn the heat off and puree the vegetables until smooth, using a blender or food processor. Season with salt and pepper. Serve.
Notes
Save this carrot and sweet potato soup in a container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 326
- Sugar: 20.9g
- Sodium: 1570mg
- Fat: 14.6g
- Saturated Fat: 2.1g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 48.8g
- Fiber: 9.3g
- Protein: 3.9g
- Cholesterol: 0mg
