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Sweet potato and carrot soup

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Soup
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegan


A simple and comforting sweet potato and carrot soup, packed with goodness.


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


  1. In a medium size pot over high heat, add olive oil, garlic and onions. Cook for a few minutes until onions are clear (translucent).
  2. Add the chopped carrots and sweet potatoes and cook for 2 minutes.
  3. Add the vegetable broth, bring to a boil, cover and simmer for 30 minutes.
  4. Turn the heat off and puree the vegetables until smooth, using a blender or food processor. Season with salt and pepper. Serve.


Save this carrot and sweet potato soup in a container and refrigerate for up to 5 days.


  • 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
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