Sweet Potato and Carrot Soup

Prep Time / Total Time About 20-30 minutes.
Meal Prep Friendly Can easily be stored for work lunches.
Yields I didn’t measure, but probably 4-6 cups of soup.
Meal Time Dinner and Lunch
Best Served As It’s soup! Main dish or it can be served with toast or something.

It’s been a while. I’m sorry.

I would say things have been “crazy,” and part of that is true, but mostly I’m just having a hard time finding a good routine again. Plus, I didn’t queue up nearly as many reviews and recipes as I wanted. Some of my past recipes weren’t going to be that great, anyway, so it’s probably better they didn’t go up.

You probably remember posts of me lamenting I didn’t have a food processor to make some of my recipes easier for me. Well, that’s finally changed. A friend of mine recently upgraded her food processor to a heavy-duty one she found on super sale, and she bequeathed her old one to me. This little pup is small, which is perfect since our apartment kitchen storage isn’t that great, but can pulse and puree with the best of ’em.

As my first recipe finally with a processor at my disposal, I wanted to do something kinda easy: soup. So without further ado, enjoy my delicious recipe for carrot and sweet potato soup – which I’m eating now as I write this.

Winter always gets me in the mood for soups. I can eat chili all year round, but soup is specifically served for those dreary winter days out here in the PNW. I have no idea if I subconsciously picked up this idea from Pinterest, but when my most recent Imperfect Produce box came in, I felt a major pull towards the sweet potatoes, onions and carrots (probably because I realized I had too many of each).

Even if you don’t have a food processor, you could probably easily (just with a lot more time) use a potato masher for the cooked carrots and sweet potatoes to get the same effect. But the processor definitely made handling the onions a lot easier with it.

Ingredients Recipe
  • 1 cup milk (any milk will probably do, I used 1% milk, but I probably would have used coconut milk if I had any at the time)
  • 3 tbsp parsley
  • 2 tbsp turmeric
  • 1 tbsp all-spice
  • salt to taste
  • 1 tbsp extra virgin olive oil
  • 1 cup water (alternatively you can use store-bought or homemade vegetable broth, I’m just always weary of the sodium)
  • 5 chopped carrots
  • 2-3 sweet potatoes, depending on size
  • 1/2 whole onion
  1. Chop up the carrots. Peel and chop the sweet potatoes. Dice the onion.
  2. In a pot, boil the carrots and sweet potatoes until soft.
  3. In a pan with a little olive oil, cook the onions until they get a little brown – but be careful not to overcook them.
  4. Drain the carrots and sweet potatoes and add them to the food processor. Do the same for the onions. Puree the mixture. (You can also choose to only puree so far and pulse the rest to leave a few chunks if that’s how you like your soup – I did.)
  5. In the same pot, add milk, water, olive oil, parsley, ginger, turmeric, salt and heat to a low boil. Scoop in pureed mixture.
  6. Keep an eye on the consistency and flavor to make sure more salt isn’t needed.
  7. Soup should be creamy, smooth and packed with flavor.

It’s the perfect autumn/winter soup.

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