Creamy Sweet Potato and Carrot Soup

Beautiful creamy soup for Autumn!

A nice addition to my arsenal of fall soups – This soup is pureed to a smooth consistency and finished with a touch of coconut milk and cream. It’s spiced with cumin and smoked paprika which add a touch of warm, smokey and very mild citrus flavors.

Roasting the vegetables deepens their flavors and adds a little smokey sweetness.

You can puree the soup with your hand/immersion blender, in a traditional blender or in your food processor. Here I used my food processor to both dice all the vegetables (+apple) and to puree the soup.

You can serve the soup plain – maybe sip out of a mug, or ladle into a bowl and top with some chives, a drizzle of cream or coconut milk and a sprinkle of smoked paprika. You can the artist of your bowl! But don’t forget some hearty crusty bread for dunking!

Creamy Sweet Potato and Carrot Soup

Beautiful creamy soup – perfect for Autumn! Filled with sweet potatoes, carrots, aromatics and accented with apple! – cumin and smoked paprika adds a touch of warm smoky flavor. Finish your soup with a drizzle of coconut milk or heavy cream for a touch of creamy richness!

Tina Verrelli – epicuricloud.com

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Course: Appetizer, Dinner, Soup

Cuisine: American

Keyword: apples, carrot, fall recipe, Soup, sweet potato

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 8

Ingredients

• 3 sweet potatoes peeled and diced
• 1 medium onion diced
• 3 medium carrots peeled and diced
• 1 apple peeled, cored and diced
• 3 garlic cloves
• 3 tablespoons oil
• 3/4 teaspoon cumin
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 46.5 ounces low-sodium chicken broth (approx.) 32 ounce carton + 14.5 ounce can
• 1 cup coconut milk (canned, unsweetened) or heavy cream

Instructions 

• Prep Note: For easy dicing, I use my KitchenAid 13-cup Food Processor with dicing blade. You can puree the soup in your food processor (before cooking) or use an immersion/hand blender or traditional blender.
• Preheat oven to 425 degrees F.

  Spread diced sweet potato, onion, carrot, apple and garlic cloves on baking sheet. (I usually line my baking sheet with parchment for easy clean up.)
• Drizzle oil over diced veggies and sprinkle with cumin, smoked paprika, salt and pepper. Toss to coat.
• Roast for 30 minutes or until all are soft and beginning to char a little.
• Add broth and roasted veggies to pot, simmer for 10 – 15 minutes. Puree mixture using immersion/hand blender or traditional blender. (if using food processor – I puree the warm veggies with room temperature broth, then put in pot to simmer.)
• Before serving, stir in coconut milk or cream and warm up.

Notes

Coconut Milk is usually sold in the Asian section of the grocery store.  It comes in a can.  Make sure it’s the unsweetened kind.  Give the can a good shake before using.  I haven’t tried the recipe with the lower fat version – not sure if it will separate when heating.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 244kcal (12%) | Carbohydrates: 28g (9%) | Protein: 6g (12%) | Fat: 14g (22%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 263mg (11%) | Potassium: 637mg (18%) | Fiber: 5g (21%) | Sugar: 9g (10%) | Vitamin A: 15953IU (319%) | Vitamin C: 7mg (8%) | Calcium: 53mg (5%) | Iron: 2mg (11%)

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