Welcome to a brand new year—a fresh opportunity for us to set intentions that guide us for the next 365 days (I suppose it’s 364 days now). Like most people, my new year’s intention is to live healthier: to eat better, move around more and declutter my life. One of the first steps to healthy living is to feed my body with nourishing food, and this carrot and sweet potato soup is exactly what I need to kick off the new year. The soup gets its nice creamy texture from the sweet potatoes, so you don’t need to add cream or milk. The beauty of this recipe is that the list of ingredients is short and sweet. There’s nothing in there that you can’t find at a regular supermarket. I wanted this soup to be quite zingy, so I added a 1 1/2-inch piece of ginger. Feel free to reduce it to a 1-inch piece if you prefer less ginger flavor. To sneak in more vegetables, I also added 1 cup of diced cauliflower florets to the soup. If you don’t happen to have the cauliflower around, leave it out. It won’t affect the flavor at all.
TIPS ON HOW TO MAKE SWEET POTATO SOUP
Dicing the sweet potatoes: To speed up the cooking time, I chopped the sweet potatoes into small chunks, at about a 1/2-inch dice.To thin the soup: This recipe yields a thick and creamy soup. If you want the soup to be thinner, add 1 cup of water. Note that you may need to adjust the seasonings.Variations: This soup works wonderfully with butternut squash. Substitute the sweet potatoes for 1 pound of cubed butternut squash.
LOOKING FOR MORE SOUP RECIPES?
Thai-Spiced Butternut Squash SoupVegan Tomato Soup (A READER FAVORITE!)Slow Cooker Corn and Potato SoupCoconut Red Lentil Soup with Quinoa
TOOLS USED FOR SWEET POTATO SOUP
Le Crueset Dutch Oven: I know they are expensive, but they are the best pots I’ve ever used. They are so durable and clean rather easily.Vitamix Blender: This is one of the best blenders to use if you want silky smooth soups.
