Description
A cozy, velvety winter vegetable soup—warm, bright, and perfect for meal prep.
Ingredients
- Carrots (4–5 large, chopped)
- Sweet potatoes or butternut squash (2 cups, cubed)
- Onion (1 large, chopped)
- Garlic (3–4 cloves)
- Vegetable broth (4 cups)
- Olive oil
- Salt & pepper
- Paprika or cumin (optional)
- Heavy cream or coconut milk (optional for creaminess)
- Fresh parsley for garnish
Instructions
- Sauté onions and garlic in olive oil until softened and fragrant.
- Add carrots and sweet potato/squash; season with salt, pepper, and optional spices.
- Pour in broth and bring to a boil.
- Reduce heat and simmer 20–25 minutes until vegetables are tender.
- Blend soup until smooth and velvety (immersion blender works best).
- Stir in a splash of cream or coconut milk if desired.
- Ladle into bowls and garnish with parsley and cracked black pepper.
Notes
- This soup is perfect for meal prep and can be stored in the refrigerator for up to 5 days.
- Feel free to add other winter vegetables like parsnips or turnips for variety.
- Adjust seasoning to taste, especially if using low-sodium broth.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg