Sweet potato and carrot soup

Oh so good!  My kids really love this super smooth, delicately sweet soup.  It contains 5 nutrient-dense vegetables in one dish, so helping them to get well on their way to 5 a day! This recipe takes about 10 minutes to prepare, it can then sit on the stove to cool before blending.  For this recipe, I added boiled water which makes it quicker.

I like to make my soups in advance, so it’s ready to be heated when the kids come home hungry from school. Serve it up with some fresh rolls, sourdough or oven baked bruschetta! Yum 🙂

IMG_6654 Sweet potato and carrot soup

INGREDIENTS (serves 6)

  • 180g / 1 medium sweet potato, peeled and chopped
  • 1 medium onion, peeled and chopped.
  • 200g / 1 large leek, washed, trimmed and chopped
  • 100g / 2 to 3 celery stalks, washed, trimmed and chopped
  • 320g / 5 medium carrots, washed, trimmed and chopped (not peeled)
  • 1l water
  • 1 vegetable stock cube
  • Salt and pepper to taste


Prepare the ingredients and add all of them into a large pan. Boil a kettle of water and add 1 litre to the pan, along with the vegetable stock cube. Bring to the boil and simmer for 15 minutes. You may need to add a little more water, depending on how thick you like your soup.  Allow the soup to cool before placing in a blender.  I have a new Breville Blend Active and I have to say, it does a fabulous job of creating a smooth textured soup.  I need to blend it in batches in the bottles, but it works so well it’s worth the little extra effort.  Of course, a jug blender works great too.

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