Sweet potato and carrot soup with chicken broth
This sweet potato and carrot soup features a blend of natural sweetness from sweet potatoes and carrots, enriched by chicken broth and a hint of spice from red chili peppers. It's a comforting dish perfect for chilly days, easy to prepare in a single pot.
Cook time 25 min
Prep time 5 min
Ingredients:
1 dash black pepper1 dash salt
6 chicken broth cubes
4 cups carrots
1 garlic clove
2 onions
2 red hot chili peppers
1 tbsp olive oil
4 sweet potatos
4 cups water
Sweet potato and carrot soup with chicken broth is a warm and comforting dish that combines the natural sweetness of sweet potatoes and carrots with the savory richness of chicken broth. This soup is perfect for chilly days and is both nutritious and delicious, making it a great option for a family meal or a cozy night in.
Instructions:
- Peel and chop the carrots into small pieces.
- Peel and chop the sweet potatoes into similar-sized pieces.
- Chop the onions.
- Mince the garlic clove.
- Seed and chop the red hot chili peppers.
- Heat 1 tbsp of olive oil in a large pot over medium heat.
- Add the chopped onions and minced garlic. Sauté for about 5 minutes, or until the onions become translucent.
- Add the chopped red hot chili peppers and sauté for another 2-3 minutes.
- Add the chopped carrots and sweet potatoes to the pot. Stir well to combine all the ingredients.
- Add 6 chicken broth cubes to the pot.
- Pour in 4 cups of water.
- Stir well to make sure the broth cubes begin to dissolve.
- Add a dash of salt (0.40g) and a dash of black pepper (1/10g) to the pot.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let the soup simmer for about 25-30 minutes, or until the vegetables are tender and easily pierced with a fork.
- Use an immersion blender to puree the soup until it is smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender and blend until smooth.
- Take care when blending hot liquids to avoid splattering.
- Taste the soup and adjust the seasoning if necessary. Add more salt and pepper to taste if needed.
- Ladle the soup into bowls and serve hot.
- Garnish with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
Sweet potato and carrot soup with chicken broth is not only easy to make but also incredibly satisfying. Its rich flavors and smooth texture make it a comforting dish that is sure to warm you up from the inside out. Enjoy your homemade soup with a side of crusty bread or a fresh salad for a complete meal.
Sweet potato and carrot soup with chicken broth FAQ:
Simmer the soup for about 25-30 minutes on low heat, or until the sweet potatoes and carrots are tender and easily pierced with a fork.
If you don't have chicken broth cubes, you can use homemade chicken broth or vegetable broth. Ensure that the substitution maintains a similar flavor profile.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months; just make sure to leave some space in the container for expansion.
The vegetables are done when they are tender and easily pierced with a fork. This typically takes about 25-30 minutes of simmering.
Yes, you can add more red hot chili peppers to increase the spice level, or include a pinch of cayenne pepper. Adjust according to your spice tolerance.
Tips:
- For an even richer flavor, roast the sweet potatoes and carrots beforehand.
- Add a squeeze of fresh lemon juice or a dollop of yogurt on top before serving for a tangy contrast.
- If you prefer a spicier soup, add an extra red hot chili pepper or some cayenne pepper.
- Use an immersion blender directly in the pot for easier blending and less cleanup.
- Garnish with fresh herbs like cilantro or parsley for an added layer of freshness.
Nutrition per serving
4 ServingsCalories 200kcal
Protein 4.29g
Carbohydrates 45g
Fiber 9g
Sugar 16g
Fat 3.89g
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