Recipe: Sweet Potato Carrot Soup

image-Recipe Sweet Potato Carrot Soup-blog-post-20151019

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


  • 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


  • 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.