Creators
Samantha & Chris Mener
Description
This Sweet Potato Carrot Soup is a creamy, flavorful blend of vegetables and spices, perfect for a comforting meal. It's nutritious, easy to prepare, and ideal for serving four people.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Bone Broth | 2 2/3 cup | |
Butter | 1 1/3 tbsp | |
Carrot | 3 1/3 | large, washed, chopped |
Coconut Oil | 2 2/3 tbsp | |
Garlic | 2 clove | peeled, finely chopped |
Ginger | 1 1/3 inch | peeled, finely chopped |
Onion | 2/3 | medium, peeled, chopped |
Pepper | 1/6 tsp | |
Salt | 1/3 tsp | or to taste |
Sweet Potato | 2/3 | medium, peeled, chopped |
Turmeric | 1/3 tsp | |
Ume Plum Vinegar | 2/3 tbsp | or to taste |
PREPARATION
- Heat coconut oil and butter in a large pot on medium heat
- Once hot, place onions in pot and saute for 5 minutes or until translucent
- Add the rest of your veggies including ginger and garlic, salt as desired
- Mix and cook all together for 5 more minutes
- Add the 4 cups of broth and raise the heat to high
- Once boiling, turn down heat to low, place lid on pot and simmer for 20 minutes.
- Once done simmering, take off heat and add ume plum vinegar and more salt if needed, turmeric and pepper
- With a hand held immersion blender, blend soup until smooth and creamy
- Transfer soup to bowls and enjoy!
SUGGESTIONS
- If you don’t have an immersion blender, use a regular blender to blend soup
- Ume plum vinegar is very salty. I decrease the amount of salt I use in a recipe when using this vinegar. Play around with the flavor combination to find what you like best. Start with just a little of each seasoning, you can always add more.