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Sweet Potato and Carrot Soup
Sweet potatoes and carrots are both high in the antioxidant vitamin A. This simple soup is perfect for a chilly fall day.
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Serves6 (about 1 cup)
SWAP ScoreWhat's this?
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 large shallots peeled and thinly sliced
- 1 teaspoon dried thyme
- 2 medium sweet potatoes peeled and diced into large pieces
- 1 pound carrots (about 6) peeled and chopped
- 6 cups water
- 1 tablespoon apple cider vinegar
- 2 tablespoons finely chopped fresh parsley (optional)
Directions
- In a small skillet, heat the oil and butter on medium until butter melts. Add shallots and thyme. Cook 4 minutes until shallots are golden, stirring often.
- Transfer to a slow cooker bowl. Add sweet potatoes, carrots, and water. Season with salt. Cover and cook on low 3–4 hours, until sweet potatoes are very tender.
- In a blender, purée soup in batches until smooth. Be sure to keep the lid a little off and hold a towel over it - otherwise the heat will make the lid fly!
- Stir in the vinegar. Season with salt and pepper to taste. Garnish with the parsley.
Recipe Tips
Make it vegan by using all oil instead of butter.
Add protein and fiber by blending in one can of drained and rinsed white beans.
Nutrition Facts
Sweet Potato and Carrot Soup
Amount Per Serving
Calories 255
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg
3%
Sodium 153mg
6%
Potassium 941mg
27%
Total Carbohydrates 47g
16%
Dietary Fiber 8g
32%
Sugars 11g
Protein 5g
10%
Vitamin A
193%
Vitamin C
16%
Vitamin D0%
Calcium
10%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
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