Autumn weather is now here to stay and as soon as the colour of the leaves changes and the rainy days set in, I start craving hot soups. I don’t know about you, but nothing’s more satisfying when cooking up a quick soup when it’s rainy or cold outside. I love eating most of it pretty much immediately after cooking with fresh, crusty bread. It’s good for your soul, good for your tummy. And the best thing about soups is that you can literally throw all ingredients into a big pan, add water and just cook them into something delicious.
I like all soups but creamy soups are most definitely my favourite, especially the spicy ones like this Spicy Thai Butternut Squash Soup . Plus, they are very very healthy. Vegetable soups like this can provide a significant amount of the vitamins and minerals that your body needs. The overall amount of vitamins and minerals is dependent on the selection, variety and amount of vegetables featured in the soup, of course.
Sweet potatoes are a really excellent source of beta carotene, vitamin C, and potassium. They are high in fibre and relatively low in protein. They are also a decent source of many other vitamins and minerals.
Carrots are a really fantastic source of vitamin A, potassium, calcium, magnesium, phosphorus, folate, vitamin E, and vitamin K.
So yes, eat more homemade soups using fresh vegetables. Just like this delicious and highly nutritious vegan sweet potato and carrot soup
Vegan Sweet Potato And Carrot Soup With Ginger
- 2 large sweet potato peeled and cubed (about 4-500 grams)
- 3 medium carrots peeled and sliced (about 300 grams)
- 1 thumbsize fresh ginger peeled and minced
- 1 large yellow onion finely chopped
- 1/2 tsp dark brown sugar
- 1 l vegetable stock
- 1 pinch chilli flakes
First add the onion and the sugar and fry them until the onion starts to caramelise and golden brown. Stir frequently during this.
Then add everything else and cook the soup for 30 minutes or until the vegetables are soft.
When the vegetables are soft enough blend the soup until it's creamy and smooth. Serve with toasted pumpkin seeds and/or toasted sage leaves.
If you enjoyed this vegan sweet potato and carrot soup recipe, please check out my other sweet potato recipes:
And it would be great to hear your thoughts on this delicious recipe too!