Are you looking for some healthy vegan comfort food? This Potato Carrot Soup has it all; It's sweet, savory, and contains only 240 calories! The brown sugar-coated vegetables take this Potato Carrot Soup from average to extraordinary. Sweet potatoes, carrots, shallots, and thyme are roasted with brown sugar and olive oil until tender. The brown sugar vegetables are blended with garlic powder, ginger, coconut milk, salt, vegetable broth, and black pepper. The soup is then topped with toasted pepitas just before serving to add. This Potato Carrot Soup is warm, comforting, and delicious. The only thing you need to go with this Carrot Potato Soup is some Vegan Garlic Bread.
Do carrots and potatoes cook at the same time?
Depending on their size, the potatoes may take a little longer to cook than the carrots.
Is it better to boil or roast carrots?
Roasted carrots taste much better than boiled carrots. Roasting the carrots intensifies their natural sweetness giving the carrots a rich sweet flavor.
How many carbs are in homemade potato carrot soup?
There are 26 grams of carbs in each serving of homemade potato carrot soup.
How many calories are in a bowl of potato carrot soup?
Each serving of potato carrot soup contains 240 calories.
Ingredients
2 medium Sweet Potatoes, peeled, cut into quarters
3 Shallots
2 medium Carrots, cut into 2-inch rounds
2 tablespoons Olive Oil
1/4 teaspoon Dried Thyme
2 tablespoons Brown Sugar
1 teaspoon Garlic Powder
1 teaspoon Ground Ginger
2 cups Low-Sodium Vegetable Broth
1/4 teaspoon Black Pepper
1/2 teaspoon Sea Salt
1 cup Coconut Milk
1/2 cup Toasted Pepitas
Instructions
Preheat oven to 400 °F.
Place the sweet potatoes, shallots, and carrots onto a parchment paper-lined baking sheet.
Whisk the olive oil, thyme, and brown sugar in a small bowl, then pour it over the vegetables and toss to coat the vegetables in the olive oil mixture.
Spread the vegetables into an even layer and roast them for 30–40 minutes until the sweet potatoes are tender.
Remove the roasted vegetables from the oven and let them cool slightly.
Place the roasted vegetables into a blender along with the garlic powder, ginger, vegetable broth, black pepper, sea salt, and coconut milk, and blend until smooth.
Place the potato carrot soup into a large pot and heat it over medium-high heat for 3 minutes until it is hot.
Divide the potato carrot soup between 4 soup bowls and top with the toasted pepitas
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