Gingered Sweet Potato Carrot Soup

May 9, 2011 · 4 comments

Adapted from Women’s Health Magazine (January/February 2010)

This simple soup is a snap to prepare and it freezes well, too (so if you are feeling ambitious, double the batch and put some in the freezer for a snowy day).

1 tablespoon olive oil
1 medium yellow onion, chopped
1 cup chicken or vegetable broth
2 cups water
1 large sweet potato, peeled and chopped
5 large carrots, peeled and chopped
1 tablespoon minced ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
For serving:
Plain Greek Yogurt
Sea salt
Avocado oil (optional)

In a large saucepan, heat oil over medium heat. Add onion and cook until softened, about 4 minutes. Add the broth, water, sweet potato, carrot and ginger and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes. Using an immersion blender or soup gun, puree until smooth. If you plan to use a blender to puree the soup, allow it to cool just a bit and puree in small batches to prevent an unsightly orange kitchen explosion.
Season with salt and white pepper. Serve topped with a dollop of Greek yogurt, a sprinkle of sea salt and a drizzle of avocado oil.
Quick Tips
1. I use jarred ginger for this recipe.
2. If you’d like to add a little green, try cutting some fresh dill over the top instead of the avocado oil.

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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{ 4 comments… read them below or add one }

Regina November 20, 2011 at 8:29 pm

This soup was sooooo good and soooo easy to prepare. I love the creaminess without the heaviness of actual cream. Will postivily make this again!!!

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Alicia December 5, 2011 at 2:59 am: So glad you enjoyed it, Regina! I’m actually about to make another batch of this for the coming week. It’s perfect for this season of indulgence – a wonderful counter to the riches of the festive weekend party circuit!

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Steph January 20, 2013 at 8:15 am

Made this soup tonight. Everyone loved it! I varied it a bit because I was almost out of fresh carrots. I had a bag of frozen so I used that plus the two fresh carrots I had left. So glad I had a couple of sweet potatoes in the bin. I used all chicken stock and added two cloves of garlic with the onion. Zapped it to a beautiful smoothness in my Vita-Mix. I also swirled in a bit of half & half in & added some toasted chopped pistachios before serving. Everyone loved it! Will definitely make this again!! Thanks!

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Alicia January 23, 2013 at 2:42 am: So glad you enjoyed this recipe! I make it all the time because it’s so easy and so tasty. I like your adaptations – especially the pistachios!

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