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Gluten Free Sweet Potato and Carrot Soup

Gluten Free Mummy
This nourishing soup is packed with beta-carotene (vitamin A) so it contributes to boosting the immune system. It has a smooth consistency, a hint of sweetness, and it's perfect for lunchboxes. Top tip: Cook in bulk and freeze in useable portions, as this soup freezes well.
5 from 4 votes
Prep Time 15 mins
Cook Time 20 mins
Course Soup
Servings 4 people


  • 400 g carrots diced
  • 2 sticks celery diced
  • 4 sweet potatoes peeled and diced
  • 1 large onion peeled and dice
  • 800 ml vegetable / chicken stock ensure gluten free
  • 50 g butter
  • salt and pepper to taste
  • swirl of cream to garnish (optional)


  • Melt 50g butter in a heavy saucepan. When it foams, add the vegetables, and stir until they are well coated.
  • Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper on top of the vegetables to keep in the steam, then cover the pan with its lid.
  • Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
  • Uncover the pan and discard the paper. Pour in 800 ml of chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 8-10 minutes.
  • Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Garnish and serve.
Keyword carrot, gluten free, soup, sweet potato