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A Hug in a Bowl: Sweet Potato, Carrot & Ginger Soup

February 16, 2012

This soup is amazing! It warms me when I’m cold, and makes me feel better when I’m sick. The onion, broth, and ginger are perfect for soothing cold and sinus symptoms, and the potatoes and carrots offer tons of vitamins to help boost your immune system. It’s easy to make (the veggies only need to be roughly chopped), and has a simple ingredients list. I always have something on hand to make a variation of this soup. This week, I used both carrots and parsnips, and I even added a spoonful of coconut oil to a warmed bowl of  soup to amp up the flavor and enhance the nutritional value!


  • 2 Tbsp. extra virgin olive oil
  • 1 large yellow onion (I use Vidalia onions for almost everything) sliced
  • 2 pounds of sweet potatoes (which is about 2 large potatoes) peeled and cut into chunks
  • 1/2 pound carrots (you could also use parsnips, or both carrots and parsnips) peeled and sliced
  • 6 cups of low sodium vegetable or chicken broth (homemade broth is best)
  • 1 Tbsp.  freshly grated ginger
  • A pinch or two of black pepper


  1. Heat the oil in a large pot (or dutch oven) over medium heat. Add the onion and cook, stirring often, until the onions are tender (*Note – You may need to reduce heat to keep the onions from scorching).
  2. Toss the sweet potatoes, carrots (and/or parsnips), broth, ginger, and pepper to the pot and bring to a boil.
  3. Decrease heat and simmer for 25 minutes, or until the veggies are tender.
  4. If you have an immersion blender, puree the soup until smooth. If you don’t, allow it to cool off a bit and the puree in a regular blender. You may need to return it to the pot to reheat a bit before serving.
  5. Enjoy!
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