This Super Simple Yellow Cream Soup brings a healthy boost of nutrients to any meal. Creamy and delicious, this yellow cream soup is very easy to prepare and super healthy. It’s packed with sweet potatoes and carrots, making for a healthy boost of beneficial nutrients.
This soup is loaded with a type of fiber called resistant starch. Resistant starch is a type of prebiotic fiber that’s food for your friendly gut flora. Prebiotics are indigestible food ingredients that stimulate the growth and maintenance of beneficial gut flora. In our case, resistant starch develops after cooking and cooling the sweet potatoes and carrots.
What is Resistant Starch again?
Put another way, resistant starch is a type of carbohydrate that our digestive enzymes cannot break down. Because of its special properties, resistant starch is not digested in the stomach (or in the small intestine) thus becoming food for the gut bacteria inside your colon.
The name “resistant” starch come from the fact that it resists the digestion process. Resistant starch can be found in green bananas, cooked and cooled rice, cooked and cooled potatoes and carrots, oats, some legumes and some grains.
Did you know that the bacteria found in your colon outnumber the cells in you body by a ratio of at least 3 to 1? From a health perspective, this means that your gut bacteria (also called gut microbiome) are very important (some say crucial). Wouldn’t you agree?
How to prepare this soup
The base of this soup is made using a few cooked veggies, while the creamy texture is obtained by adding coconut milk when blending together all the ingredients. You’ll need a blender in order to puree the ingredients into a cream, but no other special tools are required.
Here’s how you prepare this soup:
- Cook the vegetables for a few minutes, until they are tender.
- Once the veggies are cooked, separate the water (don’t throw it away) and add everything into the blender.
- Add your coconut milk, spices and salt on top. Consider adding a bit of water if needed.
- Blend everything until you reach the desired consistency. Garnish and serve. That’s it!
How to serve this soup
You can enjoy this soup by its own or with one or more of the following extras:
- Olives – I love green olives, kalamata olives or other variations. Since this soup tends to be a bit on the sweet side, salty olives are a perfect match. Plus they’re loaded with healthy fats, so they will keep you in the low-carb zone.
- Nuts – I’ve recently discovered that I liked to eat my soup with walnuts or pecans. Nuts add plenty of healthy nutrients to any meal, but they’re also a bit crunchy and a perfect match for this soup. I always choose raw nuts without added salt.
- Bread – Bread may not be the best thing to eat, but I’m always up for 1-2 slices of sourdough bread. You could also pair this soup with a slice of homemade loaf, low-carb bread, gluten-free bread or even a pretzel.
- Cheese – If you enjoy cheeses, this soup is a great way to serve a few slices of hard yellow cheeses. My favorite cheeses to pair with this soup are English Cheddar cheese and Comté cheese (France).
This soup is perfect when you have a cold as it provides your gut flora with lots of power to heal your whole body. When you’re feeding your gut flora with healthy fiber, you’re healing yourself from the inside. Plus the taste is awesome!
Similar cream soup recipes
Would you like to explore other cream soup recipes? I’ve listed some of my favorites below:
- Refreshing Creamy Green Soup
- Super Simple, Very Green Cream Soup
- Porcini Mushrooms and Veggies Cream Soup (Vegan)
- Very Simple Sweet Potato Cream Soup
- Broccoli and Avocado Cream Soup (Vegan)
If you make this soup, let me know! Leave a comment or take a picture and tag it #refreshmyhealth on Social Media. I’d love to see what you come up with. Enjoy and share it with your loved ones!
What’s your favorite cream soup recipe? Would you try this sweet potatoes and carrots cream soup? Share in the comments.
Super Simple, Yellow Cream Soup (Vegan & Gluten-Free)
- 2-3 carrots (peeled and sliced)
- 1-2 sweet potatoes (peeled and cut in cubes)
- 1-2 bell peppers (sliced)
- 1 white onion (peeled and cut in half)
- 1-2 stick celery (sliced)
- 1 jalapeno (sliced)
- 1 tsp Himalayan salt
- 100 g coconut milk (full-fat)
- fresh herbs: dill, parsley or lovage
- water (as needed)
- Add all the ingredients into a pot and bring to a boil over medium heat.
- Cook the vegetables for about 10-15 minutes with the lid on or until the carrots and potatoes are soft enough.
- Once the veggies are cooked, the next step is to separate the water from the veggies. Set the vegetables aside for a few minutes to cool down.
- Next step is to transfer cooked veggies into the blender with a bit of water.
- Add coconut milk, salt and fresh herbs of your choice (dill, parsley or lovage).
- Blend on medium speed until the veggies have transformed into a cream. In case your blender has a hard time mixing everything, consider adding more water or coconut milk.
- Stop when reaching the desired texture. Add to a soup plate and decorate with fresh herbs of your choice.
- That’s it! Serve hot or cold and share with someone your love.