Carrot and Sweet Potato Soup
This carrot and sweet potato soup is the ultimate fall comfort food. It's creamy, naturally sweet and the flavour of the vegetables is balanced by the warm spices. It's super quick to prepare and one of the easiest recipes I've ever made.
Warm and cozy
Although it's getting warmer already, some days still call for a warm and cosy soup. Let me introduce this ultimate warm and cosy soup, filled with gentle flavours.
Budget-friendly
With food costs at an all-time high, this is the time many need to dig into and work on their budget. Who's saving up for a summer holiday?
I always take time to review my budget and see how much I've spent (ouch!). I review how I've been spending and find ways to spend less or more wisely. Lately, my food budget has significantly increased, so I'm trying to find ways to get my budget down (hello, summer holiday!).
Therefore, I will include budget-friendly recipes and share money-saving tips I have learned. Hopefully, we will all save some money while we're at it.
This was one of the first budget-friendly recipes I shared on my previous food blog. The ingredients are affordable, and this is the perfect soup to cook in bulk and portion in the freezer. It's one of our all-time favourites, perfect for a weekday dinner served with delicious bread.
This Carrot and Sweet Potato Soup is:
- Creamy
- Delicious
- Fragrant
- Easy-to-make
- Budget-Friendly
What you'll need to make the Carrot and Sweet Potato Soup:
- Olive oil
- Onion
- Garlic
- Ginger
- Fresh Chilli (also works with chilli powder)
- Carrots
- Sweet Potatoes
- Turmeric
- Salt
- Black Pepper
- Vegetable Bouillon
- Water
- Coconut Cream
- Lemon Juice
Optional
- Chickpeas
- Cashew Nuts
- Pumpkin Seeds
- Sunflower Seeds
- Poppy Seeds
- Herbs and Spices of your Choice
- 2 tbsp Olive Oil (divided (see directions))
- 1 Onion (diced)
- 2 Cloves of garlic
- 1 Thumb sized ginger
- 1/4 Fresh chilli (can swap for 1/4 tsp chilli powder)
- 4 Large carrots
- 2 Small sweet potatoes
- 1/2 tsp Turmeric
- Salt and Pepper to taste
- 1 Tsp vegetable bouillon powder
- 1 l Water
- 250 ml Coconut Milk
- 2 tbsp Lemon juice
- 1 Can of chickpeas (Drained and rinsed)
- 1/2 cup Cashew nuts
- 2 tbsp Pumpkin seeds
- 2 tbsp Sunflower seeds
- 1 tbsp Poppy seeds
- Herbs and spices of your choice*
Cut all the vegetables into small pieces. Add 1 tbs of oil to a pot. Sauté the onion, garlic, ginger, and chili until soft and then add the carrots and sweet potato. Add turmeric, salt & pepper, and vegetable bouillon and sauté for a few minutes. Add the water and let simmer until the vegetables are soft.
- Add 1 tbs of oil to a pot. Sauté the onion, garlic, ginger, and chili until soft and then add the carrots and sweet potato. Add turmeric, salt & pepper, and vegetable bouillon and sauté for a few minutes. Add the water and let simmer until the vegetables are soft.
Add 1 tbs of oil to a pot. Sauté the onion, garlic, ginger, and chili until soft and then add the carrots and sweet potato. Add turmeric, salt & pepper, and vegetable bouillon and sauté for a few minutes. Add the water and let simmer until the vegetables are soft.
Pour everything into a blender and blend until smooth and then pour back into the pot. Add the coconut cream and taste. Add salt & pepper if needed and just before serving add the lemon juice.
Add the coconut cream and taste. Add salt & pepper if needed and just before serving add the lemon juice.
Rinse the chickpeas and pour into a pan and add 1 tbs oil, herbs and spices of choice ( *I used a pre-made spice mix I had made previously which I think had paprika, cumin, parsley, brown sugar, chili, granulated onion, garlic salt, pepper, and Himalayan salt). Let the chickpeas roast and then add the cashews and seeds. You just want to roast the nuts and seeds a little before sprinkling over the soup.
Let the chickpeas roast and then add the cashews and seeds. You just want to roast the nuts and seeds a little before sprinkling over the soup.