Sweet Potato and Carrot Soup


Sweet Potato and Carrot Soup

I adore soup, it’s so nourishing and warming on a cold night. Make a batch on a Sunday and enjoy it all week long. I love to team this soup with my buckwheat bread or my quinoa and mint salad for some extra goodness.

I have topped this dish with antioxidant rich pomegranate seeds to give the soup an extra crunch and a dash of striking colour.

Ready in 45 minutes Good For


  1. Peel and chop up the carrots and sweet potato into even bite size chunks. Rub them in 1 tbsp of melted coconut oil, the garlic and a grind of salt and pepper.
  2. Heat 1 tbsp of coconut oil in a large pan on a medium heat for 1 minute, add the chopped onions and sauté with a pinch of salt for 5 minutes.
  3. Throw in the sweet potato and carrots and sauté for 3 minutes constantly stirring so that nothing burns.
  4. Add the stock to the pan and bring to a simmer for 30 minutes.
  5. Puree the contents of the pan with a hand blender and serve with the flaked almonds and pomegranate seeds.
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