Baked Sweet Potato & Carrot Soup
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!
Wow this looks so good! I love everything about that soup. I really like taking soups to work for lunch lately too!
I think I need one of those fancy blenders…
I’ll have to make it for you and mom, I think you’d LOVE it! And yes… it’s the best $200 I’ve spent in a long time haha!
Making soup in the blender is so fun and so easy! It was one of the first things I did with my new blender last year!
I can see this being a weekly or bi-weekly event haha!
What a gorgeous soup!! Have fun with your new blender- it sounds awesome!!
It is one of the best kitchen investments I’ve made!
Yum I love sweet potatoes! Love the combo of taters and carrots! Yum! Pinned and tweeted! :)
Thanks Rachel! It’s a great combination!
Your soup looks just beautiful! I bet it’s delicious. And so good for you!
thanks Nikki! It’s very good for you!
This looks allll sorts of awesome. <3 I never thought to put protein powder in soup! :O I wish I had some unflavored powder left somewhere!
It’s so easy– when you have unflavored powder, it blends right in and you can’t taste it at all!
This soup looks delicious, and I love that it uses almond milk.
Enjoy your blender – I haven’t invested yet in a heavy duty one but it is the next purchase on my list!
Next on my list is a Ninja!
This delicious. love my soups. Thanks for sharing this.
Simon
Can I use vanilla protein powder since I already have it in the sweet potatoes so
I would not use vanilla protein powder, as it would ruin the savory flavor of the soup.
Try to find unflavored, plain whey protein!
Tried making this in my NutriBullet RX. I had to thin out the soup as the thickness was too much for mine. Maybe the size of the sweet potato was different. How many cups of sweet potato would you say it is?
Maybe 1 1/2 -2 cups of sweet potatoes? If you need to thin it out just add a little more almond milk!
This is great! If you want to kick it up a notch- add a bit of pumpkin pie spice to your bowl and mix in! Delish, thank you!
This soup turned out amazing! I used about 6 spoonfuls of 4% milkfat cottage cheese for the protein kick. Turned out great! Thanks for the recipe.