Whenever spring arrives, I tend to get a case of the sniffles. It is probably just seasonal allergies, but I also get paranoid that I’m coming down with a cold. To make sure that I stay healthy, I try to cook nutrient-rich dishes that are also packed with immunity-boosting ingredients. One of these dishes is my carrot and sweet potato soup.
Years ago, I found a dill creamy carrot and sweet potato soup recipe in The Big Book of Soups & Stews by Maryana Vollstedt, and I fell in love with it. I usually change the recipe a bit every time I make it. The original recipe already included onions and garlic, which are great for our immune system. This time, I included more spices, such as ginger and thyme, to give the soup additional boosts.
PrintCarrot Sweet Potato Immunity Soup
A delicious sweet potato soup with immunity-boosting ingredients
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6
- Category: soup, lunch, dinner
Ingredients
- 1 medium sweet potato, peeled and cut into small cubes
- 1 pound carrots, peeled and sliced
- 1 small yellow onion, chopped
- 3 cloves garlic, sliced
- 2 cups vegetable stock
- 1 cup water
- 1 TBS ginger root, minced
- 1 1/2 tsp dried dill
- 1 1/2 tsp salt, add more if necessary
- 1/2 tsp dried thyme
- 1/2 tsp nutmeg
- 1 cup almond milk
Instructions
- Place the stock, water, sweet potato, carrots, onions, and garlic in a pot over medium-high heat. Bring everything to a boil.
- Once the stock is boiling, reduce the heat to medium, and simmer the vegetables until they are tender. This usually takes me about 15-20 minutes.
- When the vegetables are tender, turn off the heat. Blend the stock and vegetables with an immersion blender. Alternatively, mix the ingredients with a conventional blender in batches.
- Return the soup in to the pot and stir in the spices and milk. Reheat the soup if you find the soup too cool.
- Enjoy!
Hey Lisa! I made this recipe for lunch today because I wasn’t feeling super great, and I loved it! Delicate flavor, really good texture. I didn’t intend to make any alterations, but I only had sugar free almond milk, and no dill. Still very tasty. Thanks for sharing!
★★★★★
Hi Jessie, I’m glad you liked it! I used unsweetened almond milk for my soup, too. Play around with the herbs next time, and let me know what your favorite combinations are!
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just made this for dinner using Lactaid and it tastes great! Definitely a keeper recipe – thanks for sharing!
Holly, thank you so much for letting me know how it turned out! So glad you liked it! I’ll keep the Lactaid in mind in case anyone else wants a lactose-free alternative to the recipe!
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