Sweet Potato and Carrot Soup
This creamy Sweet Potato and Carrot Soup is cozy, nourishing, and full of flavor from coconut milk, tahini, and ginger—perfect for a quick, comforting meal that's ready in 30 minutes!
Servings: 6
Calories: 327kcal
Equipment
- Dutch oven or large pot
- Immersion blender or regular blender
Ingredients
- 2 large sweet potatoes
- 4 large carrots
- 1 medium yellow onion
- 1.5 tablespoons freshly grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 15 oz can white northern beans drained and rinsed
- 4 cups vegetable broth
- 1 can unsweetened coconut milk
- 1/3 cup tahini
- 1/3 cup peanut butter
- 1 tablespoon olive oil
Optional Toppings
- parsley
- chives
Instructions
- Prep the ingredients. Peel and dice the sweet potatoes and carrots into tiny half inch pieces. Dice the onion and peel and grate the ginger.
- In a large pot or Dutch oven over medium heat, add the olive oil, sweet potatoes, carrots and onions. Saute for 5 - 7 minutes or until the veggies have begun to slightly soften. Next add the ginger, salt and pepper. Stir and cook for an additional minute.
- Add the vegetable broth and beans. Cover and simmer for 15 minutes.
- Once the veggies have softened, add ¾ can of the coconut milk, tahini and peanut butter. Stir until everything has melted.
- Puree the soup by using an immersion blender or by adding the soup, in thirds, to an actual blender and mixing until smooth.**
- Serve with a drizzle of the remaining coconut milk, parsley, and cracked black pepper. Enjoy!
Notes
** If using an actual blender to puree the soup, be sure to only add it in thirds. The soup will expand in the blender. We don’t want it to explode out of the blender!
Nutrition
Calories: 327kcal | Carbohydrates: 24g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 725mg | Potassium: 547mg | Fiber: 5g | Sugar: 8g | Vitamin A: 13369IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg
