Tuesday, October 31, 2017

Carrot and Sweet Potato Soup: A Healthy Soup My Kids Willingly Devour!

Healthy carrot and sweet potato soup the whole family will devour without a fuss!

It's Halloween and tonight the kids will have bags full of their favorite food...candy!

So, how in the world can we persuade them to willingly eat nutritious vegetables with all this distracting junk food around?

We'll have to be clever - like a mad scientist in the kitchen (I'm rubbing my two hands together because I'm very excited to share this sweet kid-favorite soup with you)!

Is this soup the real deal?

My daughter finds carrots disgusting.

As for my son, he loves to eat carrots...just not when they are cooked (go figure...yeesh). 

Yet, they both willingly eat carrots when served in this pureed Carrot and Sweet Potato Soup.

What's in the Soup?

The nutrient-packed carrots and sweet potato taste like candy when disguised with a touch of pure maple syrup, ginger, cinnamon, paprika, and nutmeg.

Which brings me to the ONE rule about making this Carrot and Sweet Potato Soup when serving it to picky vegetable eaters...DO NOT TALK ABOUT what's in the soup!

Simply let this flavorful potion of healthy ingredients work its sweet, sweet magic!

To see how my two kids rate this super healthy soup (out of 10), click on the pic below to watch on YouTube. Their responses surprised me!

 Video: Healthy Soup My Two Kids Devour

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Carrot and Sweet Potato Soup

MAKES: 4 helpings
PREP TIME: 10 to 15 minutes
COOK TIME: 20 minutes

  • 1 Tbsp. butter
  • 3 medium carrots, peeled and diced
  • 1 sweet potato, peeled and chopped
  • 1/4 cup diced red onion
  • 1/4 cup pure maple syrup (Or use 1/4 cup brown sugar. Do not use a processed syrup. It makes the soup taste awful.)
  • 1 Tbsp. grated fresh ginger (Or use 1/4 tsp ground ginger.)
  • 1/2 tsp. paprika
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 4 cups vegetable broth. (Or use 4 cups chicken broth.)
  • 1/4 tsp. each salt and freshly group black pepper


1. In a large soup pot, melt butter over medium heat. Add carrots, sweet potato, and onions. Cook and stir until vegetables begin to soften, about 3 minutes. Add maple syrup, ginger, paprika, cinnamon, and nutmeg. Cook and stir for 1 minute. Stir in vegetable broth. Season with salt and pepper.

2. Reduce heat to low, cover with lid, and simmer until vegetables are very tender, about 20 to 25 minutes. Remove from heat.

3. Working in batches, puree soup with a blender until smooth. Serve!

Brent Garell from Cookapalooza

Hi I'm Brent! The recipes you will find on this blog, my vlog, and in my weekly updates, are easy-to-make dinners my family and I enjoy. You'll also find a few top picks from my cookbook, along with a 1/4-cup of know-how to make cooking less stressful on yourself.

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