Carrot-Sweet Potato-Ginger Soup

I love soup. Once I went on a date and soup came up three different times – how is that possible?  I particularly love pureed soups (chewing is for losers) so I took to the internet to make a carrot ginger soup that I’d hoped would be similar to one I love at Little Beet. Plus, it’s gluten free and vegan – so #trending.

Health factors:

  • Carrots: Beta carotene, fiber content and antioxidants = reason to nom. Also, vitamin A, C, K, B8, patothenic acid, folate, potassium, iron, copper, manganese…okay now carrots are just bragging!
  • Ginger: Digestive well-being – your stomach will thank you.
  • Sweet potatoes: Major vitamin A! But also B5, B6, thaimin, niacin, riboflavin and carotenoids.

What you’ll need:

  • 1 tablespoon of olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 1 bag of baby carrots (16 oz)
  • 1 sweet potato, peeled and sliced thin-ish (original recipe didn’t call for it, but thought this would give it a little sweetness and make it a little thicker. I sliced the pieces thin-ish because I figured they cooked slower than the baby carrots)
  • 2 tablespoons of fresh chopped ginger
  • 1 box (32 oz) vegetable broth (I used unsalted)
  • Salt (depends how salty you like it)
  • Red chili flakes (depends how spicy you like it)


  • Do all the chopping, slicing and dicing you need to do up-front
  • In a medium saucepan, on medium heat, sauté the onions until translucent (4-5 mins)
  • Then add carrots, sweet potato, ginger, broth and some initial salt – turn up the heat and cover to bring to a boil
  • Once it starts boiling, reduce the heat to low and simmer for 15-20 minutes, until the veggies are fork-tender
  • Leave uncovered and let sit for a little so it can cool down
  • When it’s a manageable temperature, use a blender and puree
  • I ended up feeling like I needed a little more salt/spice, so I added some more salt and red chili flakes at the end

That’s it! A super easy way to slurp in some healthy.

*photo features this soup and zesty chicken bites from Lexi’s Clean Kitchen over arugula with olive oil and Italian seasoning.

*credit: this is based on this recipe:



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