Sweet Potato and Carrot Soup
6about 1 cup
  1. 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.
  2. 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.
  3. 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!
  4. Stir in the vinegar. Season with salt and pepper to taste. Garnish with the parsley.
Recipe Notes

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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