Sweet Potato And Carrot Soup

🧂 Ingredients

• 1-2 tbs butter

  or olive oil/avocado oil
• 1/2 medium onion

  or one small onion
• 2-3 cloves garlic

  minced
• 4-6 small to medium sweet potatoes

  about 4 cups of chopped sweet potatoes
• 2 medium carrots
• 1 tsp ginger

  fresh and grated
• 2/3 cup coconut milk

  I like to use canned and mix the coconut cream with milk
• 4 cup broth

  chicken or vegetable

Instructions

• 1 In a large soup pot or Dutch oven over low-medium heat, sauté the onion in
  butter (or oil).
• 2 While the onion is sautéing, peel and dice the potatoes and chop the carrots;
  set aside.
• 3 When the onions become more translucent, add in the minced or chopped garlic
  cloves. This helps ensure the garlic doesn’t burn.
• 4 After a minute or two, add sweet potatoes and carrots.
• 5 Add in broth and ginger, bring to a simmer, and simmer for about 10-20 minutes
  until the sweet potatoes and carrots are nice and soft. Turn off the heat.
• 6 Using a large blender or handheld blender, blend until smooth. Pour the soup
  back into the large pot if using a regular blender.
• 7 If using a regular blender, I like to try to only fill it up halfway or so, and
  then I cover the lid with a towel to make sure the hot soup doesn’t splash up
  and burn my hand.
• 8 Stir in coconut milk and salt to taste.
• 9 Top this creamy sweet potato soup recipe with your favorite toppings, then
  serve.

Nutrition Info