Creamy Carrot and Yam Soup

Serves 4-6 Freezes well. 

This is the perfect soup for fighting colds and flus.  It has more than your daily dose of beta carotene and with the addition of a nut butter it is a complete meal in a bowl.

1-tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 small yams, diced
2 cups baby carrots, coarsely chopped
1-tablespoon ginger, chopped
½ teaspoon curry powder
½ teaspoon salt
½ teaspoon kelp powder
2 tablespoons rice vinegar
1 peeled apple, chopped
1-liter tetra pak or 4 cups of chicken stock
2-tablespoons nut butter
1-tablespoon nutritional yeast
1-cup corn kernels

 In a medium saucepan heat the oil.  Add onions and garlic and sauté for 2 minutes.  Add curry powder and ginger and mix well for 2 minutes.  Add carrots and yams and stir so they get coated with spices.  Add vinegar, salt, kelp, apple and stock. 

Cook until yams and carrots are tender.  Add nut butter and nutritional yeast and with a hand held blender process the soup until creamy.  Add the corn kernels and let simmer for a few minutes.

Butternut Squash is another great immune booster loaded with antioxidants. Check out this recipe!

Wondering what to have for dinner? Need a simple Menu Plan? Check out the Fresh Start Menu Plan created by the Kitchen Chick!

Return to Home Page from Carrot and Yam Soup

Return to Recipes from Carrot and Yam Soup