Creamy Carrot Sweet Potato Soup

The other day the supermarket had a sale on carrots, and I ended up with 4 lbs which in hindsight was a bit much. So I wanted to cook something different and nutritious and I ended up making this easy soup using ingredients I found in my kitchen. It takes just a few ingredients but the result is well worth it and very healthy: Carrots are rich in vitamin A and anti-oxidants. Sweet potatoes are even better containing vitamins B6, C and D as well as good sources of iron, magnesium and potassium (read about those in my insomnia post)

The picture above shows all the ingredients you need for this testy soup:
1,5 lbs carrots
1 lbs sweet potatoes
2 onions
3 cloves of garlic
1 bouillon cube (vegetable)
salt & pepper
1/2 cup parsley, chopped

Clean the carrots and peel the sweet potatoes. Cut up all the vegetables. Don’t make the pieces too small before adding them to a pot. Next, peel and mince the onions and garlic and stir those in. Add water until all ingredients are covered. Add the bouillon cube and some freshly ground pepper and bring to a boil. Then reduce the heat and let simmer for about 30 minutes or until all vegetables are done.

Use a blender on low speed to cream the soup – I like to blend it to a chunky mass so you have something left to chew. The starch of the potato will ensure a creamy consistency. Season according to taste with salt and more pepper. Serve hot with a generous dose of parsley on top. Your finished soup should look like this:

I like this soup vegetarian style but you can easily vary by adding meat or fish. Just make sure you wait until after you’ve used the blender. Bring the soup back to a boil and add small meat balls or shrimp and cook until they are done. For a vegetarian touch, melt a bit of soft goat cheese on top of the soup.

Happy Eating!

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