Carrot, Sweet Potato, and Ginger Blended Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 medium carrots, chopped
• 2 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and ginger, cooking for another minute until fragrant.
3. 3 Add carrots, sweet potatoes, and vegetable broth to the pot. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 20 minutes, or until vegetables are tender.
5. 5 Stir in cumin and cayenne pepper. Season with salt to taste.
6. 6 Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
7. 7 Serve hot, garnished with fresh cilantro and lemon wedges.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add cooked white beans for extra protein and texture.
• Substitute some of the broth with coconut milk for a richer flavor.

Substitutions

• Use butternut squash instead of sweet potatoes for a different flavor profile.
• Substitute olive oil with coconut oil for a subtle coconut flavor.

Pairings

• A crisp apple slaw
• A warm rosemary flatbread

Nutrition

Tips

• For a creamier texture, add a splash of coconut milk before blending.
• Adjust the cayenne pepper for your preferred level of spice.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with warm crusty bread for a satisfying meal.
• Pairs well with a simple green salad.

FAQ