This healthy soup gets its wonderfully creamy texture from purèed carrots and sweet potatoes rather than cream. Smooth, creamy carrot soup is tasty when done right, but it can easily become mundane. This version spices things up with jalapeño.
Ingredients
- 2 lbs. carrots (can be from bag)
- 1 small yellow onion, cut into chunks
- 2 cloves garlic
- 1 small sweet potato or yam
- 1 small jalapeño, cut into strips (no seeds or center portion)
- 4 cups chicken stock
- 1 thumb ginger
- 1 tsp turmeric
Instructions
- Cut carrots and sweet potato into chunks, while heating up pan with coconut oil on med heat.
- Place carrots and sweet potato/yam into pan to cook.
- While sweet potato/yam begins to cook, begin cutting up onion, ginger, jalapenos, and smashing garlic.
- Place onion, smashed garlic, ginger, and jalapenos into the carrot/potato mixture and cook until onions are almost translucent.
- Add the stock, veggies, and seasonings to the vitamix, turn on, and let run until soup is hot (~5min).
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