Sweet Potato and Carrot Soup
This soup is truly amazing and so comforting. Fair warning-it’s a bit of a time commitment (about an hour and a half from start to finish), but trust me, it’s worth it! This recipe makes plenty of servings, so it’s perfect for meal prepping-make it on a Sunday night and enjoy it for lunches or dinners throughout the week.
Ingredients
- 3 large sweet potatoes
- 4 large carrots
- 2 cups spinach feel free to adjust the amount to your liking—2 cups isn’t actually that much!
- 4 cups chicken broth
- ¼ teaspoon cumin
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Peel the sweet potatoes and carrots, then rinse them well. Trim the ends off the veggies - you don’t want any stems in your soup.
- Place the sweet potatoes and carrots in a pot of boiling water and cook for about 30 minutes, or until very tender.
- Strain the water, leaving a little bit in the pot (this helps with blending).
- Using a hand blender or a stand mixer with a whisk attachment, blend the veggies until smooth and creamy - like a thick mashed potato consistency.
- Return the pot to the stove over low heat. Slowly stir in the chicken broth, cumin, minced garlic, olive oil, salt, and pepper.
- Add the spinach and stir to combine. Let the soup simmer for at least 25-30 minutes, stirring occasionally to help the flavors meld.
- Taste and adjust the seasoning if needed. Enjoy!! xx
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