This Sweet Potato and Carrot Soup is made with simple every day ingredients and is perfect for dinner on those nights when your cupboard (and fridge) is bare! Not to mention it’s Whole30, Paleo and Vegan friendly.
Guys, I think I may have forgotten to mention something rather important.
Ok, I DEFINITELY forgot to mention something VERY important.
Well, as it turns out, there was a rather large surprise Adam had planned for us on the weekend…⠀ ⠀ We’re engaged!⠀ ⠀ He organised a weekend away at the coast and popped the question in the hotel room fit with champagne, roses, love heart shaped balloons & a book he made of our love story.⠀ ⠀ I’ve bagged myself a good one guys!! ?⠀ ⠀ I’ll be back with some food tomorrow but for now it’s still celebration mode in our house ? ⠀ ⠀ And that means I haven’t cooked in days ? ⠀
Well, we’ve actually been engaged for a month now. You see, I posted it on Instagram without really thinking about the fact that not everyone who follows the blog is on Instagram. So please forgive me for forgetting to keep you in the loop and talking about less exciting matters like how I never knew how awesome sheet pan meals were (but seriously they are awesome).
Adam surprised me with a weekend away to a hotel that is special to us and decorated the room with balloons and roses and photos. He also made a book of all the things he loves about me and us (so cute). And then he got down on one knee and asked me to marry him and gave me the most beautiful ring. Then after all the mushy stuff we went and ate ribs and drank margarita’s. If that isn’t the most perfect engagement, I don’t know what is.
I’m still in the “stop and stare at my ring” stage of our engagement. I’m guessing that fades away eventually but I’m a little (ok a lot) obsessed with it. I also enjoy throwing the word “fiancé” around as much as possible.
Other than that being engaged really just means you get a bunch of extra things to do as you try and organise a wedding. At first I thought that was going to be really stressful and was mildly panicking about the ever-growing to-do list. But we got engaged on May 5th and it’s now June 11th and we have locked in pretty much everything for our wedding in October. We’re pretty smug about that really. I believe “best wedding planners of all time” has been thrown around at least twice.
And now you’re 100% up to date!
Again… forgive me for this transgression.
And thank you for allowing me to waffle on a little before getting to the soup. It’s worth the wait, believe me!
This Sweet Potato and Carrot Soup is so simple – and I LOVE simple. Seriously, whenever I see a recipe with 10+ ingredients and a huge list of instructions my eyes start to glaze over. Gimme simple and delicious EVERY DAY.
This soup came about when I had very little food in the house and was desperate to not have to go to the grocery store. I always seem to have plenty of sweet potatoes, carrots, onions and stock in my house, so I decided to make a new spin on my Roasted Pumpkin Soup.
And wouldn’t you know it – it was a winner.
I sadly still had to go to the damn grocery store… but that’s a whole other story!
Regardless I’m keeping this sweet potato and carrot soup in my back pocket for the next time I’m feeling lazy and have a whole lot of nothing in the cupboard.
Let’s dig in…
MORE SCRUMPTIOUS SOUP RECIPES:
- Roasted Cauliflower Soup
- Split Pea Soup
- Minestrone Soup
- Vegetable Barley Soup
- Potato and Leek Soup
- OR see all Soup Recipes
If you’ve tried this Sweet Potato and Carrot Soup I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
- 2 sweet potatoes, peeled and diced
- 3 carrots, peeled and cut into chunks
- 1 brown onion, quartered
- 1 tbsp olive oil
- 1 Litre / 4 cups Chicken or Vegetable Stock
- 1 tsp garlic powder
- 1 tsp cumin
- salt + pepper, to taste
- coconut cream / greek yoghurt , to serve
- chilli flakes or cayenne pepper, to serve
- Preheat oven to 180C / 350F. Arrange sweet potatoes, carrots and onion on a baking tray and drizzle with olive oil. Place in oven for 20-30 minutes, until the vegetables are cooked.
- Place vegetables in a large pot and pour stock over. Using an immersion blender, blend until soup is smooth.
- Place pot on medium-high heat and mix in garlic powder, cumin, salt & pepper. Cook for 2-3 minutes to ensure heated through then serve immediately.
- Use Vegetable Stock to make Vegan.
- Sub stock for fresh broth to make Whole30 compliant.
- Feel free to use less stock/broth if you prefer your soup to be thicker.
Nutrition Information:Yield: 4 Serving Size: bowl
Amount Per Serving:Calories: 161 Carbohydrates: 23g Fiber: 3g Sugar: 6g Protein: 6g