Creamy Carrot and Sweet Potato Soup

By abbeysue

This super simple sweet potato carrot soup is loaded with fresh herbs and flavor! Absolute comfort food in a bowl! Vegan, gluten free, and paleo friendly. So good!

Creamy Carrot and Sweet Potato Soup
photographer: Rhubarbarians
  • 3 tbsps olive oil

  • 1 yellow onion (chopped)

  • 6 garlic cloves (chopped)

  • 3 carrots (medium, chopped)

  • 1 tbsp fresh thyme leaves

  • 1 tbsp sage leaves (fresh, chopped)

  • 1 tbsp rosemary leaves (fresh, chopped)

  • 2 sweet potatoes (large, peeled and chopped, about 2 lbs)

  • 6 cups vegetable stock

  • salt

  • pepper

  1. Heat oil in a large pot over medium high heat. Add onion and cook until translucent, about 5 minutes. Add garlic, carrots and herbs, and saute until very fragrant, about 5 minutes.

  2. Add potatoes and vegetable stock. Bring just to a boil. Cover, reduce heat, and simmer until potatoes and carrots are tender, about 15 minutes.

  3. Puree with an immersion blender or regular blender in batches. Season with salt and pepper to taste.

  4. Enjoy!

Nutritional Facts

Calories 100
Total Fat 5g
Saturated Fat 0.5g
Sodium 840mg
Potassium 230mg
Total Carbohydrate 14g
Dietary Fiber 2g
Protein 1g

dinner lunch vegetarian soup side low carb gluten free dairy free

2 replies

ohneclue 2016-12-11 07:05:09 -0600 Report

WAY too much starch from the sweet potatoes. I'd reverse the order and put in 2 lbs of carrots and if I just had to have it, 1 sweet potato. Personally I don't eat them because they have too many starchy carbs that kick my blood sugar. Sweet potatoes don't really have all the nutrition that cooked carrots do so I never use them. Their only bigger contribution than carrots is twice as much carbs and they're all starchy. Plus the calories are more than double those in carrots, gram for gram.