Butternut Carrot Sweet Potato soup
Preparation Time: 15 mins
Cooking Time: 30 mins
Rating:
FatSecret Members Average Rating
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by member: lusochic ![](https://m.ftscrt.com/static/member/1915361e-fc84-4434-80ab-964491064ac2_tiny.jpg)
Butternut Carrot Sweet Potato soup
Paleo and vegan creamy butternut squash carrot soup.
Ingredients
Directions
- Heat up the oil in a large pot over medium heat. Sauté the onion and the carrot for about 3-5 minutes.
- Add the squash and sweet potato to the pot and pour in the vegetable broth. Add the spices and salt and bring to a boil. Once it has started to boil, reduce to a simmer and cover while allowing it to cook for about 20 minutes or until all of the veggies are very tender. Pour in the coconut milk.
- Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached.
- Serve warm and enjoy.
72 members have added this recipe to their cookbook.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Reviews
I'm roasting the sweet potato and butternut before adding them to the carrots. This recipes calls for onions and spices but give no indication what or how much. Can you update please.
25 Apr 17 by member: beautifulcollarbone
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Nutritional Summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 90 calories in 1 serving of Butternut Carrot Sweet Potato soup.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie Breakdown: 53% fat, 42% carbs, 4% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
377 kj
90 kcal
Fat
5.49g
Saturated Fat
3.732g
Trans Fat
0g
Monounsaturated Fat
1.114g
Polyunsaturated Fat
0.24g
Carbohydrates
9.83g
Sugar
3.16g
Fibre
1.6g
Protein
0.97g
Sodium
160mg
Cholesterol
0mg
Potassium
236mg
Calorie Breakdown:
Carbohydrate (43%)
Fat (53%)
Protein (4%)
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*Based on an RDI of 2000 calories
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