Sweet Potato and Carrot Soup

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Recipe Information

Recipe Created By: Heidi Bayer


2 tsp canola oil
2 small shallots, chopped
3 cups peeled, cubed, sweet potatoes
1 1/2 cups peeled, sliced carrots
1 Tbsp fresh grated ginger (1 inch slice)
2 tsp cumin
1/2 tsp salt
16 oz carrot juice
cilantro for garnish
pomegranate seeds


Heat oil in large saucepan over medium high heat. Add shallots; sauté 3 minutes or until tender. Add potato, carrots, ginger and cumin; cook 2 minutes. Add carrot juice and water to cover; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour in batches into a food processor; pulse until smooth. Repeat. Then pour back into pan and warm. Serve with cilantro as a garnish and pomegranate seeds.


Amount of sweet potatoes is generally 2 nice sized yams. Carrots is 6 medium to large.

Copyright © 2005 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


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