The Best Healthy Easy Recipe For Sweet Potato Carrot Soup.

It is cold and the days are increasing dark. It’s soup season!🍲

For this week’s post is in a response to wintry weather. Hence, I am sharing my healthy and easy recipe for sweet potato and carrot soup. Of course, it is 100% gluten-free. As a bonus, this recipe is 100% vegan as well!

The recipe is low in salt and sugar. It can be made as part of a low FODMAP diet. Sweet potatoes, carrots and parsley are all ingredients that extremely delicious (and healthy)! Plus a soup at this time of the year is sure to warm you up! The sweet potato is so warming! 🥕🥕

The best part is that you can make this soup without a soup maker!

This recipe creates 1-2 portions. Feel free to multiple the ingredients if you want to make more servings!

Enjoy!😊

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Now… drum roll… onto the recipe…. 🙂

Recipe Sheet

The Best Healthy Easy Recipe For Sweet Potato Carrot Soup

Gluten Free VIPs

This is my 100% gluten-free and vegan recipe for sweet potato and carrot soup.

Print Recipe Pin Recipe

Prep Time 6

Cook Time 34

Total Time 40

Course Main Course

Cuisine World

Servings 1

Equipment

1 chopping board
1 Food Processor
1 peeler
stockpot
1 weighing scale

Ingredients

320 g of sweet potatoes
300 g of carrots
100 ml of soya milk
1 tsp of olive oil
1 tsp of parsley
1/2 tsp of grounded black pepper optional
1 tsp of salt

Instructions

Wash and peel the carrots and sweet potato.
Chop the vegetables into slices.
Next parboil the slices for 12-15 minutes in slightly salted water (add the 1 teaspoon of salt to the water).
Place the oil in the stockpot. Ensure the stockpot is on a high heat until the oil bubbles. The heat should remain high for a maximum of 2 minutes.
Then add the parboiled vegetables to the stockpot. Lower to a medium heat. Add the black pepper if you want (optional).
Thoroughly stir the vegetables and flatten them about 10 minutes.
Add the soya milk to the stockpot. Ensure the milk is fully mixed with the vegetable pieces. Do this for about 10 minutes on a lower heat.
For the smoothest texture, place the soup in a food processor.
Pour the soup into a bowl.
Add the parsley to the soup.
Enjoy!

Keyword Soup

Ingredients

320g of sweet potatoes
300g of carrots
100ml of soya milk
1 tsp of olive oil
1 tsp of parsley
1/2 tsp of grounded black pepper (optional)
1 tsp of salt

Instructions

Wash and peel the carrots and sweet potato.
Chop the vegetables into slices.
Next parboil the slices for 12-15 minutes in slightly salted water (add the 1 teaspoon of salt to the water).
Place the oil in the stockpot. Ensure the stockpot is on a high heat until the oil bubbles. The heat should remain high for maximum 2 minutes.
Then add the parboiled vegetables to the stockpot. Lower to a medium heat. Add the black pepper if you want (optional).
Thoroughly stir the vegetables and flatten them about 10 minutes.
Add the soya milk to the stockpot. Ensure the milk is fully mixed with the vegetable pieces. Do this for about 10 minutes on a lower heat.
For the smoothest texture, place the soup in a food processor.
Pour the soup into a bowl.
Add the parsley to the soul.
Enjoy!

Tips and Tricks

Wanting to substitute the soya milk

In this recipe, I have used soya milk. If you want to use an equivalent alternative like almond milk, for example, feel free to do so. You can also use dairy milk if that is what you prefer, though this modification would mean that the recipe is no longer vegan (it would still of course be vegetarian!). I would not advise using cream or Greek yoghurt, as it may make the consistency of the soup even thickener to point where it is mash.

Just to bear in mind. I just wanted to let you know that lots of equivalents to soya milk would work in this case.

Adding a dash of water

This recipe is for a thick sweet potato and carrot soup. If you want to add a little bit of boiled water to the recipe, you can do so. I would encourage you to add water sparsely. If you add too much water, it can make the soup too runny therefore far less enjoyable. A little bit of water goes a long way to loosen the soup! Ultimately, adapt for your own taste.

Whether or not to add black pepper

Adding black pepper to the soup is entirely up to you in this recipe. Really it is down to your own preferences (and where or not it is in your kitchen pantry at the time you want to make the soup)!

Storage

After letting the soup cool, you can place it in the fridge. It can potentially last 3-5 days, if stored in the fridge in an airtight container. If you store the soup in the freezer, it can last for around 3-6 months.
Additionally, this is just guidance. So, if it looks a bit dodgy, you don’t like the look of it or if it has been out for a while, then unfortunately, I think that is one for the bin. When it comes to cooking and baking a bit of common sense will go a long way. It is always better to be safe than sorry. Additionally, when storing always use an air-tight container, otherwise these times do not apply.

Thank You For Reading! 🙂

Thank you so much for reading my article on The Best Healthy Easy Recipe For Sweet Potato Carrot Soup. Hopefully, you will give my recipe a try and get to experience what it is like to eat the food of VIPs. Be sure to comment and tell me how the recipe went. Just a reminder that I do also have a Pinterest account, so be sure to give that a like and follow also to make sure that you never miss when Gluten Free VIPs post (but just a reminder that I post every Monday).

If you are looking more gluten free and vegan recipes, please browse the following:

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