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Katie Austin

Sweet Potato and Carrot Soup

Sweet Potato and Carrot Soup

SWEET POTATO AND CARROT SOUP
HI everyone!! This soup is truly amazing and so comforting! But, I do have to admit, it was pretty timely. It took me about an hour and a half from start to finish (but I did other things while letting the veggies boil and simmer), so it’s more of something to try when you have a little bit of time on your hands. This recipe makes a lot of servings as well, so maybe make it on a Sunday night and save it for some of your lunch/dinners for the week!!
HERE’S WHAT YOU’LL NEED!
Serves 4
3 large sweet potatoes
4 large carrots
2 cups of spinach (you can add more or less depending on how much you want in your soup, 2 cups isn’t actually that much!)
4 cups chicken broth
1/4 teaspoon cumin
1 teaspoon minced garlic
2 tablespoons olive oil
Salt and pepper to taste
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First! You are going to want to peel both the carrots and sweet potatoes, and clean them off. You may want to also cut the ends off all of the veggies, as you don’t reallllly want the stem stuff all up in your soup.
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Then, place the sweet potatoes and carrots in boiling water, and boil for 30 minutes.
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After the veggies are very tender, strain the water out- BUT, make sure leave a little bit of water still in the pot (helps blend the veggies).
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Then, blend the veggies with the whipping utensil (used for whipping your cake mix or whipping cream).
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After its a great thick consistency, almost like mashed potatoes, turn on your stove to simmer.
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Slowly add in chicken broth, spices, garlic, and olive oil.
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Then add in the spinach. Stir everything together, and let this simmer for at least 25-30 minutes.
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I’d suggest stirring every few minutes. This way, the flavors really come together.
ENJOY!!!
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