Carrot and Jicama Soup

I love this soup! I was putting together a recipe and came up with this creamy superfood soup! It’s full of lots of yummy ingredients, nutrients and of course my favourite herb – Dill!! Completely free of gluten or any animal products yet super filling at the same time! It’s great to make a huge batch and keep it for a couple of days you can even thicken it to use as a dip or sauce or thin it out to make it more broth like!

Prep Time: 10 mins

Cook Time: 40 mins

Now there are a few ingredients which 1/3 of them were leftovers so use what you have as long as you have the base ingredients and keep on the colour scheme 🙂 The prep work is very low as your just peel, chop and chuck it in as you will be blending it all up at the end.


  • Pine nuts
  • Shallots, garlic
  • Jicama
  • Carrots
  • Sweet potato
  • Veggie stock (salted)
  • Paprika, chili flakes
  • Fresh dill
  • Fresh tomato
  • Yellow pepper
  • Olive oil (cooking and topping)


  • Simply peel and chop the ingredients and add shallow fry until slightly golden brown
  • Add in the stock, just enough to cover the contents and simmer on low for around 30 minutes
  • Once the contents are all soft, go in with a hand blender and blend until smooth
  • Cook for a further 10 minutes to make sure everything is nicely combined
  • Drizzle on some olive oil and fresh dill and serve




One Comment Add yours

  1. This sounds amazing and just the kind of soup I love. The ingredients are all so luscious and health promoting!


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