Sweet Potato Soup Recipe with Carrots and Coconut Milk
Equipment
- 1 pot
- 1 wooden spoon
- 1 immersion blender
Ingredients
For the Sweet Potato Carrot Soup
- 2 lbs medium-sized sweet potatoes peeled and cubed
- 3 medium carrots peeled and chopped
- 1 yellow onion diced
- 4 garlic cloves minced
- 3 tablespoon olive oil
- 1 bay leaf
- 4 cups vegetable broth For a non-vegan version, you may use chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried parsley
- ¾ cup canned coconut milk (you may replace it with drinkable full-fat coconut milk which contains less fat, but the soup won't be as creamy. If you aren't on a dairy-free/vegan diet, you may use half-and-half, heavy cream, sour cream, or Greek yogurt instead).
- Salt & ground black pepper to taste
For the Toppings:
- Croutons optional
- Coconut milk
- Microgreens or fresh basil leaves, chopped green onions, or chives
Instructions
- Heat a large pot over medium heat and then add the olive oil.
- Once the oil has heated, add the onion and cook until translucent. Then add the garlic and cook for about 1 minute, stirring once and a while.
- Stir in the bay leaf, cumin, dried parsley, salt, and pepper to combine.
- Add the sweet potatoes, carrots, and vegetable broth and cover the pot with a lid.
- Let the mixture come to a boil, then remove the lid and lower the heat to medium-low.Simmer for 25 minutes or until vegetables are soft.
- Blend the soup until smooth using an immersion blender. Alternatively, use a kitchen blender!
- Blend or whisk in the coconut milk until homogeneous.
- Serve the sweet potato and carrot soup with fresh micro greens, croutons, and an extra drizzle of coconut milk.
Recipe Notes
Nutrition
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