Do you like sweet potato? No? D you like carrots? No? They are tasteless? What if I tell you they taste yum in the Sweet Potato and Carrot soup. Believe me, it was a yum mild warm soup and totally healthy.
Seriously, I never liked sweet potato but I have some in my refrigerator because I give that to my son sometimes. So I thought why not make a soup for myself for my healthy eating month.
HEALTH BENEFIT
Sweet potatoes are an excellent source of vitamin A in the form of beta-carotene, which is also found in carrots
They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6.
They provide potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.
I am using extra virgin olive oil and no butter
They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6.
They provide potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.
I am using extra virgin olive oil and no butter
Sweet Potato and Carrot Soup
Recipe Type: Soup
Cuisine: British
Author:
Prep time:
Cook time:
Total time:
Serves: 2 bowls
Ingredients
- Sweet Potato – 1 sliced
- Carrot – 1 chopped length wise
- Red Onion – 1 diced
- Garlic – few cloves minced
- Olive oil – 2 tablespoons
- Salt & Pepper – to taste
- Dried Oregano – 1 teaspoon
- Dried Basil – 1 teaspoon
- Dried Sage – 1 teaspoon
- Vegetable stock – 150 ml
- Milk – 50ml
Instructions
- Heat olive oil in a deep sauce pan
- Fry onion and garlic till translucent
- Add sweet potato and carrot and stir
- Add herbs and seasoning
- Add the stock and let it boil
- Cover and cook till vegetables are tender
- Add milk
- Blend and serve warm
Notes
You could add some mushrooms also with the onions – it will add a nice taste and thicken the soup
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This post is written for the A to Z Challenge 2016 for Day 19 Letter S. Visit A to Z, BlogChatter to read other beautiful bloggers!