Recipes » Soups » Carrot and Sweet Potato Purée Soup
T. Colin Campbell Center for Nutrition Studies
Carrot & Sweet Potato Puree Soup Recipe


  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1½ inch piece ginger, chopped
  • 2 Tbsp vegetable broth powder
  • ½ tsp turmeric
  • 1½ pounds carrots, cut into smaller pieces
  • 1 medium sweet potato, diced
  • Water
  • Handful of cashews
  • Parsley (optional garnish)


  • 1. In a thick-bottomed soup pot, heat 2 Tbsp of water. Once it starts to sizzle, add onions and sauté until they become translucent.
  • 2. Add garlic and ginger and sauté for another minute, adding 1 Tbsp of water if necessary.
  • 3. Add sweet potatoes, carrots, vegetable broth, turmeric, and enough water to cover the veggies. Stir well, bring to a boil, and let simmer until the veggies are soft enough for pureéing, about 10-13 minutes.
  • 4. Let the soup cool down a bit, then add cashews and puree with an immersion or regular blender. Add a little hot water if the soup is too thick.
  • 5. Garnish with parsley and enjoy!

Cooking Tips

  • 1. If not using a high-powered blender, soak the cashews for 2-3 hours before blending.
  • 2. Add cooked red lentils, chickpeas, or your favorite beans to make a heartier soup.
  • 3. Serve the soup with 1 Tbsp sprinkled nutritional yeast for a cheesy flavor.

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