carrot and sweet potato soup ultimate fall comfort food

This carrot and sweet potato soup is the ultimate fall comfort food. It’s creamy, naturally sweet and the flavor of the vegetables is balanced by the warm spices. It’s super quick to prepare and one of the easiest recipes I’ve ever made.

Warm and cozy

Fall is closing in on us, schools are starting up again and we are preparing for winter. For us living in the UK, we have about two weekends left until school starts again. To prepare, I am uploading my fall recipes on the blog to keep you warm and cozy while you soak up the last remainings of summer.

Budget-friendly

The fall is the time for many to dig into and work on their budget. Not only because it’s an expensive time of the year with school starting, buying school supplies, uniforms and etc.

For myself, I always take time to go over my budget, look at how much I’ve spent (ouch!) I review how I’ve been spending and find ways to spend less or more wisely. I create my goals for the fall and winter and make new ones Over the next two months, I want to become a little more frugal in the Kindness kitchen. Therefore, I introduce to you my brand new budget-friendly series.

I will introduce budget-friendly recipes. Share with you some money-saving tips I know and learn along my way. Hopefully, we will all save a bit of money while we’re at it.

As a result, I introduce to you the first recipe my budget-friendly collection. The ingredients are affordable and this is the perfect soup to cook in bulk and have portioned in the freezer. It’s one of our all-time favorites and it’s perfect for a weekday dinner served with delicious bread.

Carrot and sweet potato soup

Print Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings:

Author: Steina

Ingredients

2 tbsp Oil (divided, see directions)
1 Onion
2 Cloves of garlic
1 Thumb sized ginger
1/4 Fresh chili
4 Large carrots
2 Small sweet potatoes
1/2 tsp Turmeric
Salt and pepper to taste
1 tsp Vegetable bouillon powder
1 l Water
250 ml Coconut cream
2 tbsp Lemon juice

Spicy chickpea and nut crumble

1 Can of chickpeas
1/2 cup Cashews
2 tbsp Pumkin seeds
2 tbsp Sunflower seeds
1 tbsp Poppy seeds
Herbs and spices of your choice*

Instructions

Soup

Cut all the vegetables into small pieces. Add 1 tbs of oil to a pot. Sauté the onion, garlic, ginger, and chili until soft and then add the carrots and sweet potato. Add turmeric, salt & pepper, and vegetable bouillon and sauté for a few minutes. Add the water and let simmer until the vegetables are soft.
Add 1 tbs of oil to a pot. Sauté the onion, garlic, ginger, and chili until soft and then add the carrots and sweet potato. Add turmeric, salt & pepper, and vegetable bouillon and sauté for a few minutes. Add the water and let simmer until the vegetables are soft.
Pour everything into a blender and blend until smooth and then pour back into the pot. Add the coconut cream and taste. Add salt & pepper if needed and just before serving add the lemon juice.
Add the coconut cream and taste. Add salt & pepper if needed and just before serving add the lemon juice.

Chickpea and nut crumble

Rinse the chickpeas and pour into a pan and add 1 tbs oil, herbs and spices of choice ( *I used a pre-made spice mix I had made previously which I think had paprika, cumin, parsley, brown sugar, chili, granulated onion, garlic salt, pepper, and Himalayan salt). Let the chickpeas roast and then add the cashews and seeds. You just want to roast the nuts and seeds a little before sprinkling over the soup.
Let the chickpeas roast and then add the cashews and seeds. You just want to roast the nuts and seeds a little before sprinkling over the soup.