Easy Purple Sweet Potato & Carrot Soup {Low-FODMAP, Gut-Friendly}
This creamy purple sweet potato and carrot soup is as nourishing as it is beautiful. Made with antioxidant-rich purple vegetables, warming ginger and cinnamon, and blended until silky smooth, it’s a gut-friendly recipe that feels both comforting and vibrant. Perfect for a cozy dinner or meal prep, this soup is naturally dairy-free, gluten-free, and family-friendly.
Equipment
- Large pot or Dutch Oven
- Hand blender or blender
Ingredients
- 4 cups vegetable stock or chicken stock I used 2 cups stock + 2 cups water
- 5 purple carrots peeled and chopped (equals about 2 cups)
- 2 purple sweet potatoes peeled and diced (equals about 4-5 cups)
- 2 teaspoons grated ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt plus more to taste
- Pinch of cayenne pepper to taste optional
- Black pepper to taste
Instructions
- In a large pot or Dutch oven, combine the stock, chopped carrots, and diced sweet potatoes. Cover the pot with the lid and bring to a boil. Reduce the heat to a low simmer and cook for 10 minutes.
- Add the ginger, cinnamon, sea salt, cayenne, and black pepper. Place the lid back on the pot and cook 15 more minutes until flavors have melded and vegetables are fork tender.
- Remove the pot from heat and using an immersion blender, process until a smooth, creamy consistency. You can also transfer the soup to a high-speed blender and process in batches. Serve warm.
Notes
You can use regular carrots and sweet potato for this recipe, just know that the color will be orange and not purple. This change would still yield a colorful and nutritious option!