Cinnamon Sweet Potato and Carrot Soup
Cinnamon, nutmeg, cloves, allspice. This Cinnamon, Sweet Potato, and Carrot Soup is autumn’s answer to the question, what’s for dinner? The perfect blend of sweet and savory, this comfort food soup is enjoyable warm or cold, just made or as leftovers. It’s flavorful, versatile, and downright delicious. {Paleo and Vegan}
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Yield: 5 cups 1x
- Category: Soups and Stews
- Method: Blender
- Diet: Gluten Free
Ingredients
Scale
- 2 cups sweet potatoes, chopped
- 2 cups carrots, chopped
- 1 1/2 cups warm water
- 1/2 cup onion, chopped
- 1/4 cup coconut oil
- 1 teaspoon cinnamon
- 1/4 teaspoon EACH ground cloves, nutmeg, and allspice
Instructions
- Steam the sweet potatoes and carrots until they are easily pierced with a fork. Then combine the water and steamed vegetables in a high speed blender. Use water from the steamed pot, if desired. Blend the ingredients on a HIGH until smooth. Add more water if blades clog, or use a tamper if your blender comes with one.
- Then add the onion, coconut oil, and spices, and blend until well mixed.
- Reheat in saucepan on low, if desired, or serve cold.
Notes
- For a milder onion flavor, sauté the onions for a few minutes prior to adding them to the blender.
- Yield is an approximation. Your yields may vary, depending on how much water is needed to blend the ingredients together.
