This soup is truly amazing and so comforting. Fair warning-it’s a bit of a time commitment (about an hour and a half from start to finish), but trust me, it’s worth it! This recipe makes plenty of servings, so it’s perfect for meal prepping-make it on a Sunday night and enjoy it for lunches or dinners throughout the week.

The recipe:

Peel the sweet potatoes and carrots, then rinse them well. Trim the ends off the veggies – you don’t want any stems in your soup.

Place the sweet potatoes and carrots in a pot of boiling water and cook for about 30 minutes, or until very tender.

Strain the water, leaving a little bit in the pot (this helps with blending).

Using a hand blender or a stand mixer with a whisk attachment, blend the veggies until smooth and creamy – like a thick mashed potato consistency.

Return the pot to the stove over low heat. Slowly stir in the chicken broth, cumin, minced garlic, olive oil, salt, and pepper.

Add the spinach and stir to combine. Let the soup simmer for at least 25-30 minutes, stirring occasionally to help the flavors meld.

Taste and adjust the seasoning if needed. Enjoy!! xx

Sweet Potato and Carrot Soup

This soup is truly amazing and so comforting. Fair warning-it’s a bit of a time commitment (about an hour and a half from start to finish), but trust me, it’s worth it! This recipe makes plenty of servings, so it’s perfect for meal prepping-make it on a Sunday night and enjoy it for lunches or dinners throughout the week.

Print Recipe Pin Recipe Add to Collection Go to Collections

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Main Course, Side Dish

Servings 4

Ingredients

  

1x2x3x

• ▢ 3 large sweet potatoes
• ▢ 4 large carrots
• ▢ 2 cups spinach feel free to adjust the amount to your liking—2 cups isn’t actually that much!
• ▢ 4 cups chicken broth
• ▢ ¼ teaspoon cumin
• ▢ 1 teaspoon minced garlic
• ▢ 2 tablespoons olive oil
• ▢ Salt and pepper to taste

Instructions

 

• Peel the sweet potatoes and carrots, then rinse them well. Trim the ends off the veggies – you don’t want any stems in your soup.
• Place the sweet potatoes and carrots in a pot of boiling water and cook for about 30 minutes, or until very tender.
• Strain the water, leaving a little bit in the pot (this helps with blending).
• Using a hand blender or a stand mixer with a whisk attachment, blend the veggies until smooth and creamy – like a thick mashed potato consistency.
• Return the pot to the stove over low heat. Slowly stir in the chicken broth, cumin, minced garlic, olive oil, salt, and pepper.
• Add the spinach and stir to combine. Let the soup simmer for at least 25-30 minutes, stirring occasionally to help the flavors meld.
• Taste and adjust the seasoning if needed. Enjoy!! xx

Keyword Carrots, Sweet Potato

Tried this recipe?Let us know how it was!