Nothing feels better than this warm hearty carrots and sweet potato soup when your energy levels are low and you want a quick nutritious meal for the family
Cooking this soup is really easy. It’s simply a matter of peeling and chopping all the veggies. Then after frying them with some olive oil, we add water and let them simmer for around half an hour.
Yields: 4 portion
Prep Time: 5 mins Cook Time: 40 mins Total: 45 mins
How to make the Carrots and Sweet Potato Soup?
Cooking this soup is really easy. It’s simply a matter of peeling and chopping all the veggies. Then after frying them with some olive oil, we add water and let them simmer for around half an hour. I usually take around 45 minutes to cook and serve but it’s basically 15 minutes of cooking and for the last 30 minutes you just set the timer so that you remember to remove it from the burner while doing other tasks.
If you have a slow cooker or a kitchen appliance such as Thermomix or Monsieur Cuisine, you just need to peel the vegetables and then program your personal kitchen assistant.
Why does this recipe work?
Nothing feels better than this warm hearty sweet potato and chickpeas soup when your energy levels are low and you want a quick nutritious meal for the family. I usually serve this as a complete meal either for lunch or dinner as I know it has the right balance of healthy vegetables, fiber, and protein. Occasionally, we serve it with toasted bread and cheese but one can also add rice or quinoa for extra fiber.
This soup is also ideal for babies, toddlers, and also older kids. Both my kids love it! In turn, I don’t only love it, but I adore it. This was the dish that gave me my sanity back. After months of not eating veggies, I managed to convince my eldest to try a spoonful. Surprisingly, in a second she was asking for more!
Last year, my daughter was around one year old, and one day she decided to refuse all the baby food. On my end, I was not comfortable letting her eat only snacks. Basically, all she could eat was crackers, porridge, cheese, fries, and carrots. At the time I really needed a dish with enough protein for her diet, maybe some hidden vegetables, and tastes superb. Unfortunately, most of the soups I stumbled upon were full of vegetables but lacked protein. In short, I found a recipe that thought would taste lovely for my girl. I altered it a bit and added chickpeas making the soup creamier and more nutritious.
Now, a year and a half later this is one of her favorite soups together with the pumpkin soup. All other soups she used to love are now “YUCKY”. In the meantime, this has become the favorite dish of my little one, eating it even 4 times a week. And for whoever suggests to me to vary his meals, my answer is simple, this meal is delicious and has it all – carrots, sweet potatoes, courgettes, onions, garlic, peas, and chickpeas! Why change?
Honestly, I really hope that my little ones would start to eat whole vegetables without the need to blend everything into a soup. But I will let them enjoy it until the day I hear them say “YUCKY”!
Carrots and Sweet Potato Soup
- 1 red onions small, chopped
- 1 sweet potato large, chopped
- 1 clove garlic crushed
- 3 tins of chickpeas 400g
- 2 tbsp olive oil
- 500 ml water
- 3 carrots medium, chopped
- 1 courgette large, chopped
- 1 peas cup
- In a pan over medium-high heat, heat 1 tablespoon of olive oil. Add in the chopped onions and cook until onions are slightly translucent about 8 minutes.
- Add in the garlic, stir together, then the second tablespoon of olive oil, then add the chopped carrots, sweet potatoes, and courgette, about 10 minutes.
- Add in the chickpeas and peas together with the water, stir and let it simmer for 25 minutes.
- Blend it and garnish with some basil leaves
- Serve with parmesan cheese and toasted bread (optional). Enjoy!