Orange fleshed sweet potatoes are a satisfying and nutritious way to make the most of your winter meals. They offer an excellent source of vitamin A and a quality supply of vitamins C and B, dietary fiber, and antioxidant flavonoids. These energizing tubers contain 20 g of carbohydrates per 100 g serving and their low-glycemic index helps maintain healthy blood sugar levels already within the normal range.*
This wholesome recipe combines the succulent taste of sweet potatoes and carrots with the creaminess of coconut milk. Using a slow cooker makes it a snap and give you the added bonus of having your soup perfectly warm and ready to eat as soon as you walk in the door.
Sweet Potato Carrot Soup
Ingredients:
- 2 large orange fleshed sweet potatoes, peeled and sliced
- 4 carrots, peeled and sliced
- ½ white onion, diced
- 1 clove garlic, minced
- 2 tbsp. fresh ginger, grated
- 2 tbsp. coconut oil
- 3 1/4 cup low-sodium vegetable stock
- 1/4 tsp pepper
- 6 oz coconut milk
Directions:
- Combine sweet potatoes, carrots, onion, garlic, ginger, coconut oil, vegetable stock, and pepper in a slow cooker pot
- Stir to combine
- Cover and cook on low for 8 hours
- Purée with hand mixer or food processor until smooth
- Stir in coconut milk until well combined
* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.