Carrot Sweet Potato Soup
Carrot Sweet Potato Soup with peppers and cumin is a lightly spicy carrot soup recipe with a little sweet potato for texture and added flavor.
Servings 4 servings
Calories 295kcal
Ingredients
- 1 pound carrots about 4 large or 6 medium
- 1 large sweet potato
- 1 large white onion
- 1 clove garlic
- 1 medium red bell pepper seeded and chopped
- 4 cups chicken stock or vegetable stock
- 1 medium jalapeno pepper
- ½ teaspoon cumin powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- 1 tablespoon lime juice
- salt and pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons canola oil
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Peel carrots and sweet potato and cut into roughly the same size large chunks. Place chopped carrots on a large roasting pan or baking dish, drizzle with oil and sprinkle with salt and pepper, garlic powder, and paprika. Roast, stirring occasionally, for about 15 minutes. Then add sweet potatoes and continue roasting for an additional 15 minutes.1 pound carrots, 1 large sweet potato, ⅛ teaspoon garlic powder, ⅛ teaspoon paprika, salt and pepper
- After sweet potato has been added to oven, heat oil in a large stockpot over medium low heat. Add chopped onions, red pepper flakes, red bell pepper and jalapeno. Cook until vegetables are slightly softened, about 10 minutes. Then stir in cumin powder and garlic. Cook until garlic is fragrant, about 1 minute longer.1 large white onion, 1 clove garlic, 1 medium red bell pepper, 1 medium jalapeno pepper, ½ teaspoon cumin powder, ¼ teaspoon red pepper flakes, 2 tablespoons canola oil
- Add roasted carrots and sweet potato then stir in stock. Increase temperature to medium high and bring to a boil. Then reduce to a simmer and cook until carrots and sweet potatoes are softened. About 10 minutes or as long as needed.4 cups chicken stock
- Once vegetables are softened carefully puree using a stick blender. Or pulse in food processor or blender just until the roasted carrots are almost smooth to leave a little texture. Or blend completely smooth if desired. Return to stockpot and return to a simmer. Add lime juice and season to taste with salt and pepper.1 tablespoon lime juice
- Serve warm or room temperature either as is or top as desire with cilantro, sour cream, red pepper flakes, pepitas, etc.
Nutrition
Calories: 295kcal | Carbohydrates: 43g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 474mg | Potassium: 1044mg | Fiber: 7g | Sugar: 16g | Vitamin A: 32053IU | Vitamin C: 56mg | Calcium: 86mg | Iron: 2mg
