Recipe: Sweet Potato-Carrot Soup

On a rainy day like today nothing beats a hot bowl of soup to ease the chill of the cold weather.  In honor of the cold weather upon us, here’s an easy sweet potato-carrot soup to prepare. One thing you’ll definitely need to get this soup to the right consistency is an immersion blender. I purchased my Kitchen Aid blender from Target.



  • 1 medium sweet potato, peeled
  • 1 medium yellow squash, peeled
  • 1 small onion, peeled
  • 1 small bag of peeled baby carrots
  • 1 clove of garlic
  • 1/2 can pumpkin purée or one small squash, peeled and de-seeded
  • 2 tablespoons of Osem Chicken Soup Consomme
  • Salt to taste
  • Pepper to taste
  • Israeli soup croutons (optional)
  • Cayenne pepper (optional)


1. Place all sweet potato, carrots, pumpkin (or squash), onion and garlic in a stock or soup pot with water.

2. Bring the water to a boil.

3. Once all the ingredients have boiled and are soft to the touch, blend all the ingredients together until no lumps are found in the soup.

4. Add your seasonings: salt, pepper, cayenne or any other seasoning you enjoy in soups.

5. Serve hot with Israeli soup croutons.

Did you enjoy this recipe? Let us know in the comments.