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Sweet Potato & Carrot Soup


2 garlic bulbs (entire heads), peeled

1 sweet potato, peeled and coarsely chopped

3 cups of carrots, coarsely chopped

1 medium onion, coarsely chopped

1 tablespoon cold pressed extra virgin olive oil

Unrefined sea salt, to taste

5 cups organic vegetable broth

½ teaspoon pepper

1 ½ teaspoons cumin

2 tablespoons fresh lemon juice

1/4 cup fresh chives, finely chopped


Preheat oven to 200°C.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off ¼ to a ½ inch of the top of the cloves, exposing individual cloves of garlic. Place the garlic on the center of a cookie sheet. Arrange the sweet potatoes, carrots and onions around the garlic. Lightly brush the garlic, sweet potatoes, carrots and onions with oil. Season with salt to taste. Roast for about 30 minutes, or until vegetables are fork tender.

Remove roasted garlic and place in a large stock pot with the vegetable broth. Bring liquid to boil. Add in all of the roasted vegetables, pepper and cumin. Return to boil and then remove from heat.

With a stick blender, puree soup until smooth. Add the lemon juice. Add water or more broth to thin, of desired. Add more salt if needed. Serve hot. Sprinkle chives on top of each serving.

Note: Can be stored for up to two days.

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