Sweet Potato + Carrot Bisque (GF + DF)


I don’t know about you, but I can eat soup any time of the year, it’s my fav! This one is high in minerals like iron, calcium and selenium, B and C vitamins, the antioxidant beta carotene and a nice dose of healthy fat!


1 Onion (Chopped)
1 tsp Crushed Garlic
1 Tbsp Olive Oil
1/4 tsp Cayenne Pepper
1/4 tsp Nutmeg
1 Bag of large Carrots (Peeled and Chopped)
3 Large Sweet Potatoes (Peeled and Chopped)
4 cups Vegetable Stock
1 14oz Can Coconut Cream
Sea Salt and Black Pepper (To Taste)


Add the chopped onion, and crushed garlic to a pot with the olive oil and sauté until the onions are slightly softened.

Add in the cayenne pepper and nutmeg and sauté.
Then add in the chopped carrot and sweet potato and toss with the onions and spices.

Add in the vegetable stock and coconut cream, bring to the boil and then reduce the heat, cover the pot and leave to simmer until the sweet potatoes are soft and cooked.

Blend with an immersion blender or by transferring to your blender in stages and then returning to the pot.

Add sea salt and black pepper to taste.


fresh cilantro
Sunflower seeds
Pumpkin seeds
Cracked black pepper

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