This sweet potato and carrot soup, also known as vitamin C soup, is rich in orange veggies which are loaded with vitamin C. Vitamin C is an antioxidant that boosts the immune system, helps rebuild collagen in the skin, and protects against cardiovascular disease. Now that the seasons are changing from brisk fall to a cooler winter, it is best to load up with vitamin C to give our immune systems a boost. Other flavourful and warmly coloured orange fruits and veggies you can include in your diet this winter are pumpkin, acorn squash, butternut squash, mango, papaya, oranges, persimmons, and cantaloupe.
This soup is a great base and you can add any veggies or legumes for an extra boost of protein and greens. This soup serves 4 people, so I doubled the recipe and put half in small containers for the freezer.
Next time around, I will definitely add ginger root to the soup. There’s something about carrot soup that screams ginger. So let’s get started!
- 1 tbsp. grapeseed oil
- 1 onion
- 2 sweet potatoes
- 4 carrots
- 1 tsp dried thyme
- 4 cups of water
- 1 tsp of vegetable stock (powder)
- salt & pepper to taste
How to Make:
- Heat oil in a big pot
- Chop onions, sweet potatoes, and carrots
- Add onions until fragrant
- Add sweet potatoes, carrots, and thyme and cook for a minute or so
- Add water and vegetable stock
- Cover and let simmer for 20-25 minutes until vegetables are soft. Once softened remove from heat and use a blender or an immersion blender to puree the soup until it is creamy with no chunks.
- Add cooked lentils or any other legume for an added boost of protein