Creamy and delicious, this Yellow Cream Soup is very easy to prepare and will bring a healthy boost of nutrients to your meal. It’s packed with sweet potatoes and carrots, making for a healthy boost of prebiotic fiber.
This soup is loaded with a type of prebiotic fiber called resistant starch, aka a type of fiber that is 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 very special properties, resistant starch is not digested in the stomach (or the small intestine) thus becoming food for the gut bacteria inside your colon.
The name “resistant” starch comes from the fact that it resists the digestion process. Good to know: 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 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 extremely important (some say crucial) when it comes to overall health.
How to make this Yellow Cream Soup
The base of this creamy soup is prepared using a few cooked vegetables, while the creamy texture is obtained by adding coconut milk when blending all the ingredients together (cooked vegetables + spices).
You’ll need a blender in order to puree everything into a cream, and the entire cooking process won’t take you more than 30 minutes (from start to finish).
These are the steps to follow when making this cream soup happen:
- Cook the vegetables for a few minutes, until they become tender.
- Once the veggies are cooked, separate the water (don’t throw it away) and add everything into your blender.
- Add coconut milk, spices and salt on top and prepare to blend.
- Blend on medium until reaching the desired consistency.
- Pour to a bowl or plate, garnish and serve.
- That’s it!
How to serve this Simple Yellow Cream Soup
This soup is perfect when you have a cold or maybe you feel a bit down. Why? Simply because it feeds your gut flora with lots of nutrients, which means that you’ll have even more “power” to heal yourself. Plus the taste of this creamy soup is awesome!
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 the sweet, salty olives are a perfect match. Plus olives loaded with healthy fats, so they will keep me in the low-carb zone. Perfect!
- Nuts – I’ve recently discovered that I like to eat my soup with walnuts or pecans. Nuts add plenty of healthy nutrients to any meal, but they’re also crunchy and a perfect match for creamy soups like this one. I always choose raw nuts without any kind of added ingredients like salt, refined oils or flavors.
- Bread – Bread may not be the healthiest option, 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 cheese. My favorite cheeses to pair with this soup are English Cheddar (UK) and Comté (France).
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.
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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 jalapeño (sliced)
- 1 tsp Himalayan salt
- 100 g coconut milk (full-fat)
- fresh herbs: dill, parsley or lovage
- Add all the ingredients into a pot and bring to a boil over medium heat.
- Cook the vegetables for about 10-15 minutes or until the carrots and potatoes are soft enough.
- Once the veggies are cooked, separate the water from the cooked 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 pureeing the vegetables, consider adding more water or coconut milk.
- Stop when reaching the desired texture. That’s it!
- Add to a soup plate and decorate with fresh herbs of your choice. Serve hot or cold and share with someone your love.
Similar cream soup recipes
Would you like to explore other cream soup recipes? I’ve listed some of my favorites below: