Cold or Hot Sweet Potato and Carrot Soup
Warm your soul or refresh your palate with this vibrant Cold or Hot Sweet Potato and Carrot Soup, a versatile dish perfect for any season. Packed with the natural sweetness of sweet potatoes and carrots, this soup boasts a harmonious blend of warm spices like cumin and cinnamon, balanced by the creamy richness of coconut milk and a hint of zesty lemon. Whether served steaming hot for a cozy night in or chilled for a refreshing summer treat, this velvety soup is both comforting and nourishing. Ready in just under an hour, it’s a perfect make-ahead option for busy weekdays and can easily be customized with your favorite garnishes like fresh parsley or cilantro. Gluten-free, dairy-free, and brimming with wholesome ingredients, this recipe is a must-try for healthy eating enthusiasts.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 2 minced garlic cloves
- 2 medium, peeled and cubed sweet potatoes
- 4 medium, peeled and chopped carrots
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley or cilantro
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the sweet potatoes and carrots, mixing them with the onion and garlic.
Sprinkle the ground cumin and ground cinnamon over the vegetables, stirring to evenly coat them in the spices.
Add the vegetable broth, ensuring the vegetables are fully submerged, and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 20-25 minutes or until the sweet potatoes and carrots are tender when pierced with a fork.
Remove the pot from heat and let the mixture cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, taking care to avoid overfilling.
Stir in the coconut milk, salt, black pepper, and lemon juice. Adjust the seasoning to taste.
For hot soup, return the pot to low heat and warm through before serving. For cold soup, let it cool completely and refrigerate for at least 2 hours.
Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
