Autumn Carrot and Sweet Potato Soup
This warm and comforting soup is perfect for autumn days. With rich sweetness from the carrots and sweet potatoes, combined with fragrant spices, it's not only nutritious but also delicious.
Equipment
- 1 large pot or Dutch oven
- 1 blender or immersion blender
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and chopped About 2 cups.
- 2 medium sweet potatoes, peeled and diced About 3 cups.
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- to taste salt
- to taste pepper
- optional Sour cream or yogurt
- optional fresh parsley or chives
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until soft and translucent.
- Add minced garlic to the pot and cook for an additional minute, until fragrant.
- Stir in the chopped carrots and diced sweet potatoes. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the vegetable broth, ensuring it covers the vegetables. Add the ground cinnamon, ground ginger, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce heat and let it simmer for 20 minutes, or until the carrots and sweet potatoes are very soft.
- Using a blender or immersion blender, puree the soup until smooth. If it's too thick, you can add a little more broth or water to reach your desired consistency.
- Taste and adjust seasoning if necessary. Serve hot, garnished with optional toppings if desired.
Notes
This soup can be stored in the refrigerator for up to 5 days or frozen for future meals.
For added flavor, you can include a dash of nutmeg or cayenne pepper.
Pair with crusty bread for a complete meal.