Sweet Potato Carrot Soup

Sweet Potato Carrot Soup

This pureed soup uses few ingredients but is big on flavor. It’s a great way to add more veggies into your kiddo’s lunch or dinner, and introduces spices in a mild way to suit picky preschool tastebuds.


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 5 ounces shredded carrots
  • 1 and 1/2 pounds sweet potatoes, peeled and chopped
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 3 cups low-sodium vegetable broth
  • 1/2 (15-ounce) can coconut milk
  1. Heat the olive oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes.
  2. Stir in the carrots, sweet potatoes, ginger, cinnamon, turmeric, and broth. Bring to a boil, then cover, reduce heat, and simmer for 25 minutes.
  3. Transfer the soup to a blender and process until smooth. Pour into a bowl and whisk in the coconut milk.

You can prepare the soup in advance and reheat portions before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s