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18 servings
Prep Time:
15 mins
Cook Time:
30 mins
Meal Types:
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Butternut Carrot Sweet Potato soup

Paleo and vegan creamy butternut squash carrot soup.



  1. Heat up the oil in a large pot over medium heat. Sauté the onion and the carrot for about 3-5 minutes.
  2. Add the squash and sweet potato to the pot and pour in the vegetable broth. Add the spices and salt and bring to a boil. Once it has started to boil, reduce to a simmer and cover while allowing it to cook for about 20 minutes or until all of the veggies are very tender. Pour in the coconut milk.
  3. Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached.
  4. Serve warm and enjoy.
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I'm roasting the sweet potato and butternut before adding them to the carrots. This recipes calls for onions and spices but give no indication what or how much. Can you update please.


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Nutrition summary:

There are 90 calories in 1 serving of Butternut Carrot Sweet Potato soup.
Calorie break-down: 53% fat, 42% carbs, 4% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 49
Calories 90
% Daily Values*
Total Fat 5.49g 8%
  Saturated Fat 3.732g 19%
  Polyunsaturated Fat 0.24g  
  Monounsaturated Fat 1.114g  
Cholesterol 0mg 0%
Sodium 160mg 7%
Potassium 236mg  
Total Carbohydrate 9.83g 3%
  Dietary Fiber 1.6g 6%
  Sugars 3.16g  
Protein 0.97g  
Vitamin A 3257% Vitamin C 290%
Calcium 48% Iron 41%
of RDI*
(90 calories)
4% of RDI
Calorie Breakdown:
Carbohydrate (43%)
Fat (53%)
Protein (4%)
* Based on a RDI of 2000 calories