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5.0 from 12 votes

Carrot sweet potato mushroom soup

A hearty, comforting fall-flavored soup.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 3 -4
Calories: 211 kcal
Course: Lunch
Cuisine: American

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

    Cup of Yum
  1. Melt the butter in a pan over a medium heat. Dice the onion and add to the pan.
  2. While the onion is cooking, peel the carrots and sweet potatoes and medium dice. Add to the pan and stir as they are ready.
  3. Cover the pan and allow the vegetables to sweat for a couple minutes.
  4. 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.
  5. Stir and cook a minute, cover and sweat another minute, then add the spices and flour.
  6. 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.
  7. Remove from the heat and blend.
  8. 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

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

% 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.