Carrot and Sweet Potato Purée Soup

Total: 30 minutes
Prep: 30 minutes
Yield: 3-4 servings

When I decided to take on a yellow-orange puree soup made of carrots and sweet potato, I was sure it wouldn’t come out perfect the first time and that I’d need to play with the quantities for at least a couple of times before sharing the recipe.

I was wrong! It came out so perfect that I wouldn’t change a thing!



  1. In a thick-bottomed soup pot, heat 2 Tbsp of water. Once it starts to sizzle, add chopped onions. Sauté until the onions become translucent adding water one tablespoon at a time to prevent sticking. Throw in the garlic and ginger and sauté for another minute.
  2. Add sweet potato, carrots, vegetable broth and enough boiling water to cover the veggies and a bit more. Stir well with a spoon. Bring to boil and let it simmer until the veggies are soft enough for pureeing – about 10-13 minutes.
  3. Let the soup cool down a bit, then add the cashews (you may soak them first) and puree with immerse blender or regular blender. Add some boiled water if the soup is too thick.
  4. Garnish with parsley and enjoy!


  • Add some boiled red lentils, chickpeas or other beans to the plate to have a balanced meal.
  • Top the soup with a tablespoon of nutritional yeast for cheesy flavour.
  • Have a slice of whole grain bread with the soup.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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