Beta carotene, anyone???
I’m probably going to turn orange in a couple weeks because I’ve discovered the amazing-ness that is this soup.
I spent some of my Christmas money this year on a NutriBullet Rx. I figured… every dietitian needs a really good blender, right? I think I’ve used it over fifteen times in the two weeks that I’ve had it. Every day for breakfast I’ve used it for a smoothie– usually spinach, banana, strawberries, pineapple, flax seed and walnuts. So good (the color always seems to be a muted brown, it tastes amazing though I promise).
The NutriBullet Rx is the one with the seven-minute soup function, which is my new best friend. No longer are the days of using multiple pots and pans and dragging out my immersion blender and soup splattering all over the place. So far, I’ve made butternut squash, tomato basil, and this sweet potato & carrot soup.
The blender couldn’t have come at a better time… I definitely over did it this holiday season (yes, even dietitians over do it) and that’s why I’ve been making so many smoothies and veggie-based soups.
I baked the sweet potatoes first to bring out their sweetness, then added carrots, almond milk, garlic, and some whey protein (unflavored) to bulk things up. It’s creamy, smooth, garlicky, and just the right consistency. It makes four small servings but I’m not sure it will last longer than a couple days in my house!
Here’s the recipe:
- 2 large sweet potatoes
- olive oil
- salt & pepper
- 3 medium carrots
- 1/2 tsp Himalayan pink salt (you can use regular)
- Cracked pepper, to taste
- 1 tsp garlic powder
- 1 tsp olive oil
- 5 Tbsp unflavored whey protein (optional, but makes it creamy)
- 2 cups unsweetened, plain almond milk
- sour cream for garnish (optional)
- Preheat your oven to 400 degrees.
- Scrub your sweet potatoes, rub a little olive oil on the outside, poke several holes in each one with a knife, and wrap in foil. Bake for 55-70 minutes (test every 5 minutes, if the knife goes through easily they're done).
- Meanwhile, wash and peel the carrots, dice into pieces. Place into a small bowl and cover halfway with water. Steam in the microwave for 5-6 minutes, until tender.
- Let the potatoes and the carrots cool to room temperature before blending.
- In a blender (I used my Nutribullet), combine the sweet potatoes (without the peel), carrots, salt, cracked pepper, garlic powder, olive oil, whey protein and almond milk.
- Puree until smooth. I used the soup mode on my Nutribullet.
- Top with sour cream!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!