Print Options:

Smokey Carrot & Sweet Potato Soup

 2 tbsp butter or coconut oil
 1 small white onion, roughly chopped
 1 tsp salt (kosher, fine grain sea salt, or pink are best)
 2 tbsp bbq sauce
 2 # orange carrots, tops removed, scrubbed and peeled. Chop to 1/2" dice. (~2-3 cups)
 1 # sweet potatoes, scrubbed and peeled. Chop to 1/2" dice. (~1.5 cups)
 1 can coconut milk or 1.75 cups veggie stock
 2 cups apple cider
 1 tbsp apple cider vinegar
 1/2 tsp pepper
 Optional garnish-- tangy yogurt, pumpkin seeds, parsley, feta

Melt the butter or coconut oil over medium heat. Add the onions, and sweat without browning (adjust heat as needed) for about 10 minutes. Add 1 tsp salt.


Add in the barbecue sauce, and stir to coat.


Add in the carrots and sweet potatoes, and allow to cook together without browning for about 5 minutes, and the pour in the coconut milk or stock, the cider and the vinegar. Bring to a simmer and allow the potatoes and carrots to soften, about 15-18 minutes.


Purée using an immersion blender, a food mill, or in a Vitamix (be careful not to speed it up too high or it will whip a lot of air in your soup and it will become very frothy), and make totally smooth.


Taste to adjust seasoning, add a pinch more salt and the pepper if needed.


Serve with your choice of garnish(es).