Description
A delicious and nutritious soup made with sweet potatoes, carrots, and ginger, perfect for warming up on a chilly day.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 3 large carrots, peeled and chopped
- 1 tablespoon fresh ginger, grated
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add diced sweet potatoes, chopped carrots, and grated ginger; stir well.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a creamier texture, add a splash of coconut milk before serving.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg