This Carrot and sweet potato soup is creamy, warming and full of spice. The perfect fall soup that is easy to make and budget friendly, also naturally vegan and gluten-free.
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and chopped
- 2 celery stalks, chopped
- 2 (1,5 pounds, 700 g) medium sweet potatoes, peeled and cut into chunks
- 5 (1,5 pounds, 700 g) large carrots, peeled and chopped
- 4 garlic cloves, peeled
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon red chilli flakes (optional)
- 5-6 cups vegetal broth
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Add the oil, chopped onions and celery to a large soup pot. Sauté over medium heat for about 5 min until the onion is soft and translucent, stirring often.
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Add the garlic and dried spices, stir well and sauté for a few more minutes until fragrant.
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Stir in chopped carrots, sweet potato and the vegetal broth and bring to a boil. Turn down the heat to a simmer and cook for about 15 minutes, until the sweet potato and carrot is fork tender.
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Turn the heat off and blend the soup until smooth with a immersion bender. Serve hot with a drizzle of cream and top with some fresh thyme and crunchy seeds if desired.