Carrot Soup with Sweet Potato and Red Pepper

Carrot Soup with Sweet Potato and Red Pepper

  • 1 Tbs coconut oil
  • 8 or 9 large carrots, about 24 oz, cut into 1-inch chunks
  • 1 medium sweet potato, about 10 oz , cut into 1-inch chunks
  • 1/2 cup diced onions
  • 1 medium or large red pepper, cut into chunks
  • 3 cloves garlic, peeled, smashed and minced
  • 3 cups stock of choice
  • 1 Tbs cumin
  • 1/4 tsp red pepper flakes
  • Dashes of salt and pepper
  1. Put the coconut oil in a large soup pot and place on the stove over MEDIUM heat.
  2. Add the onions and garlic and saute gently till they become translucent, about 5 or 6 minutes. You don’t want the heat so high that they brown.
  3. Add the sweet potato and carrot chunks. Saute about 2 more minutes.
  4. Add the cumin and stir all the veggies to coat.
  5. Add dashes of salt and pepper and then the stock.
  6. Bring to a gentle boil, then cover the pot and reduce the heat to LOW.
  7. Allow the mixture to simmer about 45 minutes till all the veggies are soft and cooked through.
  8. Remove from heat and allow the soup to cool a bit and then puree in batches in your blender, or use an immersion blender in the soup pot.
  9. Reheat to serve and and season with salt and pepper to taste.