Joyous Blog

Sweet Potato Carrot Soup

Mar 20, 2009 BY Joy McCarthy

I post many soup recipes this time of year, not just because they feel like a warm hug when you eat them, but because they are a fast, easy way to get good nutrition into your body.

I know many of you are busy bees and I want to provide you with as many recipes as possible to keep you and your family healthy and happy. If you tried my parsnip pear recipe, then this will become another favourite I'm sure.

Here are the health benefits and leave it to your tastebuds to experience the rest:

Nutrient dense: Source of vitamin C, B vitamins, particularly niacin (B3) and B6, potassium, magnesium, copper and iron.

Immune system: Extremely high levels of beta-carotene, which is the precursor to the all important vitamin A and a nutrient important for cancer-fighting and keeping the common cold away.

Anti-inflammatory: Due to the above nutrients, sweet potatoes can be helpful in reducing the severity of conditions where inflammation plays a role, such as asthma, osteoarthritis, rheumatoid arthritis and heart disease.

Lowers cholesterol and detoxifying: A great source of dietary fibrewhich has been proven time and time again to be an important part of a heart-healthy, cholesterol-lowering diet. Fibre provides a scrub for your intestines, binds with bile to grab onto toxins and flushes them out of your gut.

This recipe was made with a smattering of what was in my fridge, so as you will see, there was more than just sweet potato and carrots. When making pureed soups, the only limitation is your creativity!

Ingredients:

2 sweet potatoes, chopped

4 carrots, chopped

1 medium onion, chopped

3 small parsnips, chopped

2 tsp turmeric

2 garlic cloves, minced

2-4 cups of vegetable stock or water.

1 cup almond milk

Sea salt and pepper to taste

Method:

Roast all the vegetables together in a baking dish or roasting pan for up to an hour at 350F or until fork tender. Remove and let cool for 20 minutes and then puree in a food processor or hand-held blender. Place into a large pot, add your liquids and spice, bring to a boil and let simmer for 15-20 minutes. Makes about 5-6 nice sized bowls of delicious soup.

Enjoy!

Mar 20, 2009 BY Joy McCarthy
1 Comments
Lisabeth @ The Ultimate Chocolate Blog   •   February 25, 2014

Oh yum, just what I needed during this (hopefully) last cold spell of winter. I think I will run out and buy the ingredients today (how did I end up being out of sweet potatoes and carrots?). I LOVE pureed soup!

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