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Carrot and Sweet Potato Soup

Posted Jun 28 2011 11:08am
Happy carrot week everyone!

yam and carrot soup

To celebrate this week’s ingredient, I bought a big batch of carrots at the farmers market this weekend. In addition, I also bought a bundle of locally grown yams sweet potatoes!


I knew I wanted to do something with these two lovely ingredients combined – something orange, sweet and savory. I started off by roasting the two in the oven with some coconut oil and cinnamon.

yam and carrots

Since the weather has been a little off here, I decided to make a thick and creamy soup with the roasted veggies!

If you’re looking for a heavier soup that tastes creamy and indulgent – but is actually light and healthy - give this bad boy a go!

It’s super high in beta-carotene, and will have your skin glowing even when the summer sun is hiding behind a big dark cloud.

yam and carrot soup

Carrot and Sweet Potato Soup
A thick, creamy, soup, with light and clean ingredients!
  • 5 Large carrots
  • 3 Medium yams
  • Coconut oil
  • Cinnamon
  • Sea salt
  • 2 cups Vegetable broth (low sodium)
  • 1 cup Milk (I use unsweetened almond milk)
  1. Preheat oven to 350F.
  2. Cut carrots and yams into chunks, marinate with coconut oil, cinnamon and sea salt, and roast for 30 minutes.
  3. Allow veggies to cool and then blend in a blender with broth and almond milk.
  4. Pour blended mixture into a pot and heat until warm.
  5. Enjoy with bread, crackers, and if you’re a spice moster like me…sriracha! YUM!
Google Recipe View Microformatting by Easy Recipe
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