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Sweet Potato Carrot Apple Ginger Soup Recipe
It’s been really chilly in Scotland over the past few days (supposedly this is pretty typical for Scottish summers!), and so I thought some nice warm soup would be perfect.
Sweet Potato Carrot Apple Ginger Soup Recipe
This recipe is really easy, but it does help a lot if you have an immersion blender or a blender to make the soup smooth at the end.
I especially love the ginger kick you get at the end of every spoonful of this soup, but if you’re not a fan of ginger, then you can omit it completely or decrease the amount.
Tip: If you’re peeling and chopping everything from scratch, then it’s more efficient to heat the broth and start peeling and chopping the sweet potatoes first (adding them to the broth when they’re chopped), then the carrots, then the apples and lastly the ginger. Also, it’s faster if you chop the sweet potatoes into the smallest chunks (e.g., chop a medium sweet potato into 12 chunks) and apples into the largest chunks as sweet potatoes take the longest time to get tender.
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Ingredients
- 3 medium sweet potatoes, peeled and chopped into small chunks
- 2 medium carrots (or 1 large carrot), peeled and chopped into small chunks
- 2 small apples (or 1 large apple), peeled and chopped into chunks
- a large chunk of peeled ginger (approx. the size of your thumb)
- 4 cups (or 1 liter) chicken broth (I used homemade chicken broth from this recipe)
- Salt and pepper to taste
Instructions
- Boil everything together in a large stock pot with the lid on for 20-30 minutes until everything is soft.
- Puree with an immersion blender until smooth.
- Add salt and pepper to taste and serve immediately.
Nutrition
- Serving Size: 1 large bowl