Sweet Potato + Carrot Soup

And so, my obsession with soup continues. This one is seasonally inspired and I had a craving for sweet potatoes so here is today's variation of Sweet Potato + Carrot soup.

It's loaded with lots of antioxidants, healthy fat and protein making it a great snack or even meal if you are looking for something lighter.


  • 2 sweet potatoes
  • 5 carrots
  • 3 cloves of garlic
  • thumb sized ginger root
  • Can of full fat coconut milk
  • 3-4 cups of broth {homemade or a low sodium store bought version will work}
  • 1/4 cup hemp seeds
  • Sea salt + black pepper to taste


  1. Set oven to 350 degrees.
  2. Wash, peel {if you want} and chop sweet potatoes and carrots.
  3. Arrange sweet potatoes, carrots and garlic {I leave the skin still on} on in a baking dish with a bit of coconut oil, sea salt and pepper. Bake until soft - approximately 30 minutes.
  4. When the sweet potatoes and carrots are cooked add to a blender or pot and then add the rest of your ingredients - broth, coconut milk, hemp seeds,  garlic {remove the outer layer}, grate in ginger.
  5. Using blender or hand blender, blend until your desired consistency is reached.
  6.  Warm on the stove and serve.

If you want, feel free to double the batch and keep some on hand for later either in the fridge or freezer.

I'm really loving being back in Europe and the food that we eat on a day-to-day basis differs a bit. Lots of fresh produce is always available so I am back in the kitchen and doing some experimenting.