Full-of-Veggies Orange Soup
An easy to make and tastefully soup with a lot of hidden vegetables. The sweet potatoes and carrots provide a slightly sweet taste. Perfect for kids!
Servings Prep Time
4persons 15minutes
Cook Time
Servings Prep Time
4persons 15minutes
Cook Time
  • 2tbsp olive oil
  • 1 onionfinely chopped
  • 4 carrotsfinely chopped
  • 3 sweet potatoesmedium size, cut into chunks
  • 2cloves of garlicroughly chopped
  • 1can chopped tomatoes
  • 1tsp vegetable stock powder
  • 2tsp sugar
  • 1liter water
  • 2hands basil leaveschopped
  • 50ml cream(optional)
  • salt & pepperto taste
  1. Put a large cooking pan on medium heat and add the olive oil to the pan. Fill your water kettle and turn it on.
  2. Add the chopped onion, carrots and sweet potato and soften. Make sure the vegetables don’t turn brown, reduce heat if necessary.
  3. Add the chopped garlic, stir and let the vegetables soften a little more.
  4. Add the chopped tomatoes, sugar and stock powder. Season with salt and pepper. Bring to a boil.
  5. Now as much boiled water to cover all the vegetables. Bring to a boil and cook for about 20 minutes until the carrots are soft.
  6. Use a hand blender to mix your soup. Depending on the thickness, you have to add more water. Mix well to get a smooth soup.
  7. Add the chopped basil leaves and the cream (if using). Season to taste with salt and pepper.
Recipe Notes
  • This is a vegetarian recipe, vegan if you leave out the cream (use coconut cream instead).
  • I use organic stock powder without yeast. You might have to adjust the amount used, depending on your brand.
  • Substitute the fresh basil leaves with dried basil.
  • Substitute the basil with smoked paprika powder or chilli powder to taste.
  • The soup tastes even better on the next day!