Recipe: Sweet Carrot Soup with Silk Almond Milk

February 7, 2013 0

Ashley Stephens_Carrot Sweet Potato Soup.jpg

Florida missed the message that it’s winter. Sure, we’ve had a few days that make us bring a light jacket “just in case,” but for the most part it’s still breezy beaches and toasty sunsets down here.

Despite the sunny state, I still crave my warm comfort foods in the winter months. And tried and true this recipe is my go-to.

It’s easy, healthy and ultra satisfying. With fiber and nutrients from carrots and sweet potatoes and healthy fats from coconut oil, it offers a nutritional punch, too. Plus, by using Silk Pure Almond Unsweetened Original (30 calories per cup) instead of skim milk (90 calories per cup), you save almost 100 calories.

Also, using almond milk makes this vegan and pretty-much-paleo. I’m telling you- a crowd pleaser.

Sautee. Boil. Blend. Enjoy!



yields 8 servings


2 tablespoon coconut oil

1 medium onion, diced

4 cloves garlic, minced

4 cups vegetable broth

8 large carrots, cut into large chunks (I leave the skin on)

2-3 sweet potatoes, cut into large chunks (I leave the skin on)

1.5 cup Silk Pure Almond Unsweetened Original

2 teaspoons cinnamon

1 teaspoon curry powder

1 teaspoon paprika

salt and pepper to taste



1. In a large pot, sauté oil, garlic and onion until onion is translucent.

2. Add vegetable broth, seasonings, carrots and sweet potatoes. Bring to a boil, then reduce to a simmer and cook until sweet potatoes are tender, about 20 minutes.

3. Turn off heat and let soup cool for 10 minutes. Add Silk PureAlmond.

4. Puree shoup in batches with a food processor, blender or immersion blender.


This post is part of a sponsored campaign with Silk and FitFluential, LLC. All opinions are my own. Learn more about Silk Pure Almond Unsweetened on Facebook and Twitter. Be sure to check out the Silk Pure Almond website and Facebook page to see more delicious, creative recipes!

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