Apple Carrot and Sweet Potato Soup Recipe

I will start this post with admitting that I am not a fan of carrots at all, but am trying to open my palette to new adventures. I usually leave carrots mashed at the bottom of my meals, but decided to give them another try by adding some other flavors that I am already a fan of.  The addition of apples, sweet potatoes and warming spices make this soup an easy cool-weather dinner staple.

What you’ll need:

Large soup pot

Blender

1 lb of carrots

1/4 of a yellow onion

2 yams

2 green apples

32 oz. of vegetable stock

2 garlic cloves

2 tbsp of olive oil

1 1/2 tsp of paprika

1 1/2 tsp of nutmeg

1 1/2 tsp of ginger

1/2 tsp of allspice

2 tbsp of almond milk

Sea salt

Red pepper flakes

Directions:

  1. Place olive oil into your soup pan and cook your diced yellow onion on low for a few minutes while you prep the next ingredients.
  2. Chop your carrots, yams and apples and add them into the pan with all of your vegetal stock.
  3. Let your soup cook on low for 20-25 minutes.
  4. Then, remove it from heat and prep it for blending. I poured my soup into a heat-tolerant pitcher and blended the soup in small batches.
  5. You’ll add the blended soup back into your soup pan when it’s all ready.
  6. Then, mix in all of your spices, almond milk and add in sea salt and red pepper flakes to taste.
  7. Serve warm with red pepper flakes or a dollop of yogurt for garnish.

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