Fall Favorite Soup- Carrot Sweet Potato Soup


As the weather begins to chill warm soup becomes our households favorite.  Make thick, hearty and filling healthy soups quickly to keep your whole family warm and well this season.  Here is one of our favorite fall soups we serve regularly.

Carrot Sweet Potato Soup


1 Tbs. olive oil
1 cup yellow onion, diced
1 tsp. plus 1 pinch sea salt
2 Tbs. minced fresh ginger
2 cups sweet potato, peeled and cut into 1/4 inch pieces
1 pinch cayenne pepper
2 cups carrots, peeled and cut into ¼-inch rounds
1 can light coconut milk, divided
2 ½ Tbs. lemon juice


In large saucepan on medium, heat up oil.  Add onion and sea salt, cooking for 5 minutes. Next add ginger, cooking 1 to 2 minutes. Now add cayenne, and 1/4 cup water. Cook 1 to 2 minutes, stirring.

Add carrots, 1 tsp. sea salt, and 4 cups water, to a rapid boil. Then reduce heat to a simmer on medium, uncovered.
You will cook this down for 25 minutes.

Now puree soup in food processor in batches.  Be sure not to overfill as the heat can make it spill over. Take pureed soup back to pot, add in 1 cup coconut milk and lemon juice, stirring. Dependent on the desired level of thickness you can add purified water to thin the soup out, or keep it thick like a hearty stew as preferred.

Simmer remaining 3/4 cup coconut milk in small saucepan on medium for 10 minutes, or until reduced by half.

Plate soup, and incorporate 2 tablespoons of hot coconut milk into each serving.  Swirl will create a nice design with your spoon.  Let your creativity take flight coming up with neat creative shapes an designs with the hot coconut milk.

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