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10 servings
Prep Time:
10 mins
Cook Time:
1 hr
Meal Types:
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Sweet Potato & Carrot Soup

A healthy, savory and filling soup.



  1. Peel and thinly slice sweet potatoes and carrots. Finely chop the onion and celery. Place all in a large soup pot.
  2. Add the vegetable stock. The stock should just barely cover all of the vegetables.
  3. Add sage, rosemary, and thyme as well as salt and pepper to taste. Bring to the boil and cook until the vegetables are soft, approximately 20-30 minutes.
  4. Let cool for about 10 minutes. Remove and reserve 1/2-1 cup of the liquid. Blend the rest of the soup in batches (may need to add a little of the reserved stock to get it smooth) and return to the pot. It should be a thick, smooth paste.
  5. Over medium heat, add the milk and sour cream and blend in well. Depending on preference as to thickness, the amounts may be adjusted or some of the reserved stock added back.
  6. Check the flavor and add more herbs, salt, or pepper as needed.
  7. Once reheated, serve and enjoy.
  8. Note: very good served with a dollop of sour cream and a dusting of sage and thyme. Can be frozen.
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Nutrition summary:

There are 199 calories in 1 serving of Sweet Potato & Carrot Soup.
Calorie break-down: 17% fat, 72% carbs, 11% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 35
Calories 199
% Daily Values*
Total Fat 3.93g 6%
  Saturated Fat 2.271g 11%
  Polyunsaturated Fat 0.302g  
  Monounsaturated Fat 1.063g  
Cholesterol 9mg 3%
Sodium 414mg 17%
Potassium 878mg  
Total Carbohydrate 36.65g 12%
  Dietary Fiber 6.7g 27%
  Sugars 12.62g  
Protein 5.5g  
Vitamin A 6251% Vitamin C 184%
Calcium 150% Iron 73%
of RDI*
(199 calories)
10% of RDI
Calorie Breakdown:
Carbohydrate (72%)
Fat (17%)
Protein (11%)
* Based on a RDI of 2000 calories