
Carrot sweet potato mushroom soup
User Reviews
5.0
12 reviews
Excellent

Carrot sweet potato mushroom soup
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A hearty, comforting fall-flavored soup.
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Ingredients
- 1 tablespoon butter approx
- 1 onion
- 8 oz carrots
- 10 oz sweet potatoes
- 6 oz mushrooms
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 ½ teaspoon flour
- 2 cups stock
- ½ cup milk
Instructions
- Melt the butter in a pan over a medium heat. Dice the onion and add to the pan.
- While the onion is cooking, peel the carrots and sweet potatoes and medium dice. Add to the pan and stir as they are ready.
- Cover the pan and allow the vegetables to sweat for a couple minutes.
- Meanwhile dice the mushrooms. Add to the pan, check that there is a little fat and if need be add a little more butter or oil.
- Stir and cook a minute, cover and sweat another minute, then add the spices and flour.
- Stir well then add the stock. Cover, bring the pan to the boil and reduce to a simmer for around 10 minutes until all the vegetables are tender.
- Remove from the heat and blend.
- Add the milk and serve.
Notes
- I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
Nutrition Information
Show Details
Calories
211kcal
(11%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
791mg
(33%)
Potassium
847mg
(24%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
26555IU
(531%)
Vitamin C
11.2mg
(12%)
Calcium
108mg
(11%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 3-4
Amount Per Serving
Calories 211 kcal
% Daily Value*
Calories | 211kcal | 11% |
Carbohydrates | 36g | 12% |
Protein | 5g | 10% |
Fat | 5g | 8% |
Saturated Fat | 3g | 15% |
Cholesterol | 14mg | 5% |
Sodium | 791mg | 33% |
Potassium | 847mg | 18% |
Fiber | 6g | 24% |
Sugar | 13g | 26% |
Vitamin A | 26555IU | 531% |
Vitamin C | 11.2mg | 12% |
Calcium | 108mg | 11% |
Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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