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Sweet Potato–Yellow Carrot Soup

By Beth Kaczmar of Forum Health Akron

Today I am sharing with you my Sweet Potato–Yellow Carrot Soup!  It’s sweet and savory with a mix of sweet potato, carrots and turmeric while packed with vitamins, minerals and antioxidants to help boost your immune system.  It will leave you feeling satisfied with a good serving of protein from the bone broth and beans!  I hope you enjoy

Sweet Potato-Yellow Carrot Soup

  • 1-2 garlic cloves, minced
  • ¼ c white onion, diced
  • 1 T extra virgin olive oil
  • 2 small yellow carrots, chopped
  • 1 small, sweet potato, baked and cooled
  • 1 T fresh ginger, grated
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp Himalayan Sea salt
  • 1 can northern beans
  • 1 c cauliflower rice
  • 1 ½ c chicken bone broth

*In a skillet, heat olive oil and sauté garlic, onions, grated ginger and yellow carrots until soft, about 5 minutes. Stir in onion powder, garlic powder, turmeric, cinnamon and Himalayan Sea salt. Transfer mixture to a separate bowl and add baked and peeled sweet potato. Allow mixture to cool. In a blender add beans, cauliflower rice, chicken bone broth and cooled onion, garlic, carrot mixture. Puree until smooth.  Pour into a pot on the stove and heath through and enjoy! Can garnish with parsley if desired.