This carrots, pumpkin and sweet potato soup recipe is one of those staples that you’ll love forever. It’s a tasty recipe that the kids approve too even if it is slightly spicy. It’s warm, comforting, nutritious, sweet in taste and simply so good (and 100% plant-based as I don’t add any cream here and it is not necessary at all).
I always add a super ingredient to anything. On top of carrots, pumpkin and sweet potato, this healthy soup has ginger and garlic to help to fight the winter and the cold. With 5 ingredients only, this carrots, pumpkin and sweet potato soup is ready in 25 minutes (as I often do it last minute). My tip is to start boiling water before you even start with the vegetables and cut the vegetables quite small to reduce the cooking’s time.
This healthy soup is perfect for lunch, or even for snack. Because even if I am living in a warm region, I do need sometimes comfort food.
A little extra chic?
If I want to make this lovely soup whenever I have my friends at home, I add a bit of truffle oil (or truffle flakes) right after serving the soup. It is completely divine. The combination is really something.
If I have the chance to dehydrate some carrots too, I sprinkle some carrot flakes/chips. They are my kind of croutons, the healthy way.
Top Tip
Carrots and sweet potatoes are a major source of Vitamin A. They are a great source of Vitamin K, fibre, potassium, vitamin C and antioxidants. Pumpkin is incredibly healthy too and low in calorie. It is well known to help the immune system.
The ginger offers nutritional benefits and is packed with potassium, fibre, magnesium and Vitamin B6. Ginger is a delicious lovely spicy flavor but not only as it seems to aid digestion, to have some anti-inflammatory qualities and fresh, it boosts immunity. It’s definitely helpful during colds and flus.
And if you desire more delicious soups for a comforting evening or a gather together dinner with some friends, have a look at my lovely soup category.
Healthy carrots, pumpkin and sweet potato soup and…
Creamy, sweet, nutritious & comforting !
If you make it
If you make my carrots, pumpkin and sweet potato soup, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings, Laetitia
CARROTS, PUMPKIN AND SWEET POTATO SOUP WITH A HINT OF TRUFFLE
INGREDIENTS
- 1 ½ liter water
- 1 organic veggie broth
- 3 carrots, chopped - (approx. 400 gr)
- 400 gr pumpkin, chopped
- 1 big sweet potato, chopped - (approx. 400 gr)
- 1/2 cm fresh ginger root, grated
- 2 garlic cloves, grated - reduce to 1 clove if you don't want the soup too spicy
- Black gomasio and fresh ground pepper to taste
- 1 drizzle of truffle oil (after serving on top of each bowl) - optional
INSTRUCTIONS
- Bring the water and the broth to a boil. In the meantime, chop into cubes your carrots, pumpkin and sweet potato. By cutting them small, you will reduce the cooking time.
- Add carrots and sweet potato first to the boiling water and boil for about 5 minutes.
- Add pumpkin cubes to the water, then garlic, ginger, gomasio and fresh ground pepper to taste.
- Let boil again for about 10 minutes (or until the vegetables are all fork tender). Then blend until smooth and deliciously creamy with an immersion blender or transfer the soup to a blender. Add more water or some vegetal milk if it is too thick.
- Divide the soup amongst 4 bowls and add truffle flakes and/or truffle oil on top of each bowl (at the very end to keep its flavor).
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