Sweet Potato Carrot Soup

This is an awesome soup I whipped up today with a great fall-spice feel. I love cinnamonnnnnn. And the creamy texture of this was amazing. Definitely a comfort food. Once again… it was more or less just an experiment so it only serves one. But I highly recommend multiplying all of the ingredients for serving in larger batches to family or something.

photo (38)Sweet Potato Carrot Soup

Serves: 1

  • 1/2 cup carrots, sliced thin
  • 1 cup no salt added chicken broth
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp black pepper
  • 1 small sweet potato (already baked and peeled)

Combine all of the ingredients except for the sweet potato in a medium saucepan and bring to a boil. Boil everything until the carrots are extremely soft – this took me about 20 minutes. Once the carrots are soft, add in the already baked sweet potato, lightly mashed with it’s peel removed. (I keep a ton of baked sweet potatoes in my fridge because I go through a lot. If you don’t have any prepared, you could probably boil a chopped sweet potato with the carrots, but I haven’t tried it sooo… no promises ;p) Then I took a hand immersion blender and blended everything together! If you need to, add more almond milk slowly until you reach the desired soup thickness that you’d prefer. I ended up adding about 1/4 cup. Top with more cinnamon and DIG IN!


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