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Yields:
18 servings
Prep Time:
15 mins
Cook Time:
30 mins
Meal Types:
Soups
Lunch
Rating:
Average FatSecret member ranking fatsecret members overall average rating

Butternut Carrot Sweet Potato soup

Paleo and vegan creamy butternut squash carrot soup.

Ingredients

Directions

  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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Reviews 
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
90
 
% Daily Values*
Total Fat
5.49g
8%
Saturated Fat
3.732g
19%
Trans Fat
-
Polyunsaturated Fat
0.24g
Monounsaturated Fat
1.114g
Cholesterol
0mg
0%
Sodium
160mg
7%
Total Carbohydrate
9.83g
3%
Dietary Fiber
1.6g
6%
Sugars
3.16g
Protein
0.97g
Vitamin D
-
Calcium
480mg
48%
Iron
7.38mg
41%
Potassium
236mg
7%
Vitamin A
162850IU
3257%
Vitamin C
174.0mg
290%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
4%
of RDI*
(90 calories)
4% of RDI
Calorie Breakdown:
 
Carbohydrate (43%)
 
Fat (53%)
 
Protein (4%)
* Based on a RDI of 2000 calories


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