This creamy sweet potato carrot soup is so delicious and heartwarming, especially during the cold weather. You get all the beneficial nutrients of both potatoes and carrots in one bowl. The soup has a comforting and tasty flavor that is so satisfying.
This soup reminds me of those old days when I was a little girl, and we had a potato garden in our backyard. Whenever we harvested the potatoes, my mom would make different sweet potato recipes but the one we enjoyed most, was the soup.
We would finish whatever we were served and ask for more. This soup is equivalent to my mom’s recipe though it doesn’t have any butter added to it. The cashew milk makes it even creamier and healthier.
Why eat creamy sweet potato carrot soup.
Sweet Potatoes and carrots are very nutritious. These superfoods contain high amounts of antioxidants, fiber, and vitamins. When eaten often they can help to nourish and boost the body’s immune defense.
They are also perfect for weight loss because of their high fiber contents. Potatoes are very filling; thus they can easily curb appetite and reduce overeating.
How to make this sweet potato carrot soup.
What you will need
This soup only takes a few minutes to make. You will need: one medium peeled and chopped sweet potato, two medium carrots diced, two celery stalks chopped, half teaspoon ginger and garlic paste, one medium onion cut, two tablespoon olive oil, a cup of water and half cup cashew milk. Learn how to make cashew milk here.
In a large pot cook the chopped onions on medium heat until soft and add the garlic paste. Cook them for a few minutes then add the chopped celery, potatoes and carrots. Toss the ingredient for a few minutes then pour in the water. Let the components cook for 8-10 minutes on medium-low heat.
Please turn off the heat and let it cool for a few minutes before transferring the mixture in a blender. Add cashew milk and puree until smooth. Transfer the puree to the cooking pot, add your spices, and salt. Cook for another 3-5 minutes.
Serve warm and enjoy.
Sweet Potato Carrot Soup Recipe
- 1 Medium chopped sweet potato
- 2 celery stalks chopped
- ½ cup cashew milk
- 1 medium diced onion
- 2 medium carrots chopped
- ½ tsp ginger garlic paste
- 1 Tbsp olive oil
- ½ tsp turmeric ground
- ½ tsp cardamom ground.
- In a large pan, pour olive oil and add the chopped onions. Cook until soft then add the ginger garlic paste, let cook for 2 minutes.
- Add the chopped potatoes, carrots and celery. Toss and cook for 3 minutes. Pour the water and cover with a lid. Let the components simmer for 8- 10 minutes. Put off the heat and allow to cool for a few minutes.
- Transfer the mixture to a blender and puree until soft. Place the pureed mixture in a pot, add cashew milk and cook on low heat for 3-5 minutes occasionally stirring to mix correctly.
- Serve warm and enjoy.
Use any other liquid instead of coconut milk if you like. If you are using an immersion blender, turn off the heat and puree the mixture and add coconut milk.