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Spiced Carrot Sweet Potato Soup

Spiced Carrot and Sweet Potato Soup

Course Soup
Keyword Thanksgiving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 115 kcal


  • 1 tablespoon olive oil
  • 3 shallots minced
  • 2 carrots peeled, chopped (~ 1 cup)
  • 1 large sweet potato peeled, sliced (~ 4 cups)
  • 6-7 cups low sodium vegetable or chicken stock
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground fennel seeds
  • 1/2 teaspoon oregano
  • 1 clementine Peel
  • salt to taste


  • coconut milk
  • toasted pumpkin seeds


  1. Heat oil in a large soup pot over medium heat. Add shallots and cook until tender, about 2-3 minutes.

  2. Add carrots, sweet potatoes, stock, coriander, fennel, oregano and clementine peel.

  3. Bring to a boil, then reduce heat to low and cook until vegetables are tender, about 45 minutes.

  4. Remove orange peel, and puree soup in a blender, being sure to remove the stopper from the cover (otherwise, you might have an explosion of soup!). You can also use a food processor or immersion blender.

  5. Season with salt to taste.

  6. Ladle soup into bowls. Add a drizzle of coconut milk and sprinkle some toasted pumpkin seeds on top before serving.

Nutrition Facts
Spiced Carrot and Sweet Potato Soup
Amount Per Serving
Calories 115 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 130mg6%
Potassium 464mg13%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Protein 7g14%
Vitamin A 5130IU103%
Vitamin C 3.3mg4%
Calcium 38mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.