This low-calorie soup is healthy and absolutely delicious! Roasted butternut squash, carrots, sweet potato and flavored aromatics. Vegan, vegetarian, gluten-free, dairy-free and absolutely delicious!
Looking for something even lighter and faster? Try my Roasted Cauliflower Soup
Butternut, carrot and sweet potato soup, healthy, soulful and satisfyingly delicious all in one bowl! This entire soup is not all made on the stove top but part of it is. Sometimes when you cook every day you are in pilot mode because I started out with sweet potatoes and carrots on the stove top. We ended up with roasted butternut as well, read on and find out how to make this creamy with no cream soup!
Healthy Soup Recipe
When I made this amazingly tasty broccoli soup I also mentioned that soup as we all know is always simple and healthy. It only takes a turn when we load it in bacon, thick cream, cheese cream blocks and a host of other ingredients. Which of-course taste wonderful but in particular this winter season we were appreciating the simple un-tainted vegetable soups.
Sweet Potato, Carrots and Butternut
Sweet Potato
This healthy soup recipe started like most great cooking does, onion, garlic, ginger on a simmer and in oil and then in go the sweet potatoes. These cook for a good while before adding the carrots.
Carrots
Although you can one hundred percent add the carrots in at the same time with the sweet potatoes they were not in this recipe. If you're short on time then add the lot in at the same time.
If you have some time, wonderful because we let the sweet potatoes cook till almost done before adding the carrots. The same with the sweet potatoes, we let the onion cook until almost caramelized before adding them.
The idea is to get the absolute best and most flavor from ALL the ingredients!
If you don't have butternut or are short of time to cook it then you can leave it out. You will have a sweet potato and carrot soup (image below) which will taste just as good.
Butternut
The addition of roasted butternut in this healthy soup is something you will have try and taste to understand the difference. Adding the butternut to the stove top with the onion, sweet potato and carrots is definitely an option. Roasting it instead changes the taste completely so if you can afford the time, then I would suggest to do it.
Butternut Seeds
Do you toss your seeds out when cleaning the butternut?
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I love the seeds and always, always roast them with the butternut because they not only have their own nutritional value they also taste nice and crunchy, add texture to the soup and make for stunning décor! It's a win so don't toss them out use them.
For more on the seeds, how to cut a butternut and how to roast butternut please take a look at this recipe below, clink on the link to get there.
Oven Roasted Butternut
Ingredients
Besides the butternut we also have a few more ingredients;
Carrots - The carrots go in much later after the sweet potato because they don't need to cook as long especially because they were cleaned and sliced.
Curry paste - This brings a depth of flavor to the soup. You but it or make your own using a few spices.
Onion -Regular onion diced and cooked till soft. I used a combination of red onion and spring onion.
Garlic - Add the garlic way after the onion has had sufficient time to cook. This helps the onion create almost a creamy base for your soup.
More Soup Recipes
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Healthy Soup Recipe
Ingredients
- 1 cup roasted butternut recipe
- 1 large sweet potato, rinsed, peeled and diced
- 2 carrots, diced
- 1 small red onion
- 2 tbsps. olive oil
- 4 garlic, minced
- salt and pepper
- 5 to 6 cups water
- 1 teaspoon curry paste
- 1 teaspoon turmeric paste, or turmerci spice powder
Instructions
- Heat the olive oil in a large saucepan or pot on medium-high heat and cook the onion till soft and caramelized about 8 to 10 minutes.
- Add the garlic, curry paste and turmeric, stir tother and cook for about a minute.
- Add the sweet potatoes, season with salt and pepper, add 2 cups of water, cover and let it cook on medium heat for 15 minutes or until the water has halved in quantity. Add the carrots and the remaining water. Taste for seasoning again. Cover and let it cook until the veggies are tender. Remove the lid and cook for an additional 5 minutes without the lid.
- Let the soup cool, pour into a blender, add the roasted butternut and blend into a smooth soup puree.
- Serve warm with veggies, roasted pumpkin seeds, and fresh herbs.
Notes
- cut a butternut
- how to roast butternut
- and how to roast the seeds
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