Print Options:

Roasted Sweet Potato and Carrot Soup Recipe

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

 4 tbsp butter, ghee or coconut oil
 2 Medium yellow onion, coarsely chopped
 2 Garlic Bulbs (entire heads), peeled
 1.50 lbs Sweet Potato, peeled and coarsely chopped (typically 2-3 small sw. potatoes)
 1 lb carrots, peeled and coarsely chopped (typically 4 med carrots)
 Unrefined sea salt, to taste
 8 organic chicken or vegetable broth
 0.50 tsp pepper
 2 tsp curry or cumin powder (whichever your preference)
 2 tbsp honey
 1 apples (depending on your taste and goal for glycemic load)

1. In a large pot, melt the butter over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown.

2. Add the curry or cumin powder and cook a minute more.

3. Add the carrots, sweet potatoes, broth and salt and bring to a boil.

4. Cover and simmer over low heat until vegetables are very tender, about 25 minutes.

5. Stir in the apples and honey.

6. Using a blender (or nutrabullet or vitamix) to puree the soup until smooth and creamy.
Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.
7. Season to taste with salt, pepper and more honey if necessary.

8. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Nutrition Facts

Serving Size 4 servings