Description
Carrot and Sweet Potato Soup is a great way to stay warm and full this fall and winter! This puréed soup is super easy to make.
Ingredients
Units
Scale
- 1 pound Carrots (Before Peeling), Peeled and Sliced (See Note 1)
- 1.5 pounds Sweet Potatos (Before Peeling), Peeled and Sliced (See Note 2)
- 1-2 Medium Yellow Onions, Diced
- 1 Sweet Apple, Medium Diced (See Note 3)
- 4-5 Garlic Cloves, Minced or Sliced
- 2-3 Tablespoons Extra Virgin Olive Oil
- 4.5 cups Vegetable Stock or Better Than Bullion No-Chicken Base
- 1/2 to 3/4 Tablespoons Apple Cider Vinegar, Optional
- 1/2 Teaspoon Dried Thyme
- 1/4-1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Fresh Ground Black Pepper
- 1 Teaspoon Salt, to taste
Instructions
- Saute the Onions: In a large soup pot, add the oil and let it come to heat on medium-high. Then add the diced onions and cook them until they start to become transulent.
- Add the Potatoes, Carrots, Apple, and Garlic: Cook them for at least one to two minutes in the pot.
- Add the Broth and Spices: Add the vegetable broth, salt, pepper, thyme, and ginger. Bring the mix to a boil.
- Simmer: Turn the heat of the burner down to medium low. Let simmer for about 10 to 15 minutes. You want everything to get nice and soft. The carrots will likely take the longest to soften, so check on those to see if they are fork-tender.
- Blender: Either blend everything with an immersion blender or by pouring the mixture into a high speed blender or food processor. A countertop regular blender will work fine.. We used a 64 oz stand blender to do this soup, so you might have to blend one part at a time if your blender is smaller!
- Serve: Add to a bowl and top with more black pepper, fresh thyme, or red pepper flakes. Enjoy!
Notes
- Note 1: Carrots taper so each section you might want to cut differently. You'll want to cut the small sections of the carrots into thin rounds and the larger sections you'll want to cut into half moons. You just want to make sure everything is roughly the same size.
- Note 2: You'll also want to try and keep each piece of potato roughly the same size too. Try to keep them to about 1/2 inch to 1 inch chucks.
- Note 3: Make sure to chop this last. Apples will brown really fast, so to help preseve the natural sweetness of the apple, try and chop it just before adding it to the pot.
- Note 4: If your soup is too thick, simply add a little more broth at a time until you get the soup to the right consistency. If it's too thin, you have several options. The first one is to simply cook down the soup more. The water will evaporate over time, making the soup thicker. You could also try adding something like nutritional yeast as a flavorful filler, or you can blend in a (drained and rinsed) can of white beans.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stove Top, Blender
- Cuisine: American, Fall, Winter