Oh, its happening! The season is changing and I am so in the mood for some warm comfort food. Time to switch over from smoothies to soups. Who’s with me? Per your request, I am sharing this incredibly simple & incredibly delicious carrot and sweet potato soup 🥕🥔 I got the recipe from Tallulah Alexandra but slightly tweaked it. ps – it’s #lowfodmap AKA easy on the tummy. Hope you enjoy it!
- 4 cups low-sodium broth
- 6 large carrots, diced
- 1 medium sweet potato, diced
- 1/4 teaspoon turmeric
- 1/8 teaspoon coriander
- 1/8 teaspoon cumin
- 1/4 cup dairy free yogurt (I used @kithill plain unsweetened greek yogurt but you can use dairy if you’d like, or coconut yogurt works too! just no flavor)
- salt + pepper to taste
In a large pot, bring broth, carrots, sweet potato, and spices to a boil. Reduce heat to low then cover pot. Simmer for 20 minutes, or until carrots and sweet potato are fork tender. Remove pot from heat and allow to cool.
Once soup has cooled, transfer to a high speed blender or use an immersion blender (thank you all for the help on what that’s called 😂) and add in yogurt. Blend up until smooth, seasoning to taste. Optional to top it with hemp, sunflower & pumpkin seeds!
Store refrigerated in an airtight tupperware for up to one week. Rewarm when ready to serve, or eat right away!