Spiced Carrot and Sweet Potato Soup with Toasted Seeds

A creamy and comforting soup featuring spiced carrots and sweet potatoes, topped with toasted seeds for added crunch.

50m4 servings

SHELLFISH-free

250 cal|6g protein|40g carbs|8g fat|8g fiber

Ingredients

about 450 g Carrots
about 450 g Sweet Potatoes
1 medium Onion
2 cloves Garlic
4 cups Vegetable Broth
2 tbsp Olive Oil
1 tsp Cumin
1 tsp Ginger
0.25 tsp Cinnamon
1 tsp Salt
0.5 tsp Pepper
2 tbsp Pumpkin Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Chop carrots, sweet potatoes, and onion. Mince garlic.
2In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
3Add cumin, ginger, and cinnamon. Cook for 1 minute more.
4Add carrots, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the vegetables are tender.
5Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
6Season with salt and pepper. Top with toasted pumpkin seeds before serving. Toast pumpkin seeds by cooking in a pan for 3-5 minutes.

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