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Sweet Potato and Carrot Soup

This soup features tender sweet potatoes and carrots slow-cooked until soft, resulting in a smooth, velvety purée. The process involves simmering the vegetables with spices and blending until creamy, creating an rich, hearty dish with a naturally sweet and subtly spiced flavor, finished with a hint of citrus for brightness.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cut into chunks
  • 3 large carrots peeled and sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • Salt to taste

Equipment

  • Chef's Knife
  • Cutting Board
  • Slow Cooker
  • Immersion blender or regular blender
  • Measuring spoons
  • Soup ladle

Method
 

  1. Begin by peeling the sweet potatoes and carrots, then cut them into uniform chunks for even cooking.
  2. Heat the olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 30 seconds—listen for a gentle sizzling and smell that warm garlic aroma.
  3. Transfer the sautéed garlic to the slow cooker, then add the chopped sweet potatoes, carrots, ground cumin, ground cinnamon, and vegetable broth.
  4. Secure the lid on the slow cooker, set it to low, and let everything simmer for about 6 to 8 hours until the vegetables are very tender and easily mashable—expect the house to fill with a warm, spicy aroma.
  5. Once cooked, carefully transfer the contents to an immersion blender or a regular blender in batches, then blend until the mixture is completely smooth and velvety—this should take about 1-2 minutes, and you’ll notice the soup become creamy and vibrant.
  6. Pour the pureed soup back into the slow cooker or a pot, then stir in fresh lemon juice, salt, and pepper to taste—taste and adjust the seasoning to your preference, aiming for a balanced, slightly tangy flavor.
  7. Allow the soup to heat through for 5 minutes, stirring occasionally until it’s steaming hot and the flavors meld—listen for gentle bubbling and look for a glossy, inviting appearance.
  8. Ladle the warm soup into bowls, garnish with additional herbs or a swirl of olive oil if desired, and serve immediately for a comforting, velvety meal.

Notes

For a dairy-free version, omit any cream or dairy toppings. To enhance flavor, add a pinch of cayenne or smoked paprika. Leftovers can be stored in an airtight container in the fridge for up to 3 days.