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Carrot and Sweet Potato Soup Recipe

A vibrant vegan carrot and sweet potato soup—silky, flavorful, and packed with wholesome goodness.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • Olive oil: 2 tbsp
  • Onion: 1 medium diced
  • Garlic: 3 cloves minced
  • Fresh ginger: 1 tbsp grated
  • Carrots: 4 large peeled and chopped
  • Sweet potatoes: 2 medium peeled and cubed
  • Vegetable broth: 5 cups
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Lemon juice: 1 tbsp

Method
 

  1. Heat olive oil in pot over medium heat.
  2. Add onion, garlic, and ginger; sauté 5 minutes.
  3. Stir in carrots and sweet potatoes.
  4. Pour in broth, add salt and pepper.
  5. Bring to boil, then simmer 25 minutes until tender.
  6. Blend until smooth and creamy.
  7. Stir in lemon juice before serving.

Notes

Nutritional Values (per serving)

  • Calories: 220
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 38g
  • Fiber: 7g
  • Protein: 4g

Vitamins and Minerals (per serving)

  • Vitamin A: 280%
  • Vitamin C: 35%
  • Potassium: 20%
  • Folate: 14%
  • Iron: 10%

Additional Notes/Tips

  • Add coconut milk for extra creaminess.
  • Garnish with roasted pumpkin seeds for crunch.
  • Pair with warm bread for a full meal.
  • Freeze leftovers for quick weeknight rescue.