Nutritionist Jessica Sepel shares an easy ‘two-step’ recipe for creamy carrot and sweet potato soup

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A nutritionist has shared her easy “two-step” recipe for creamy carrot and sweet potato soup, and it’s the perfect meal for a winter lunch.

Jessica Sepel, from Sydney, said her dish is the “tastiest soup ever,” and that it’s not only healthy, but also doesn’t take too much time to make.

‘Here’s my two-step carrot sweet potato soup! Believe me and make this one! It’s delicious,” Jessica posted on Instagram.

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A nutritionist has shared her easy ‘two-step’ recipe for creamy carrot and sweet potato soup, and it’s the perfect meal for a winter lunch (the end result is pictured)

Jessica Sepel (pictured), from Sydney, said her dish is the 'tastiest soup ever', and that not only is it healthy, but it doesn't take too long to make

Jessica Sepel (pictured), from Sydney, said her dish is the ‘tastiest soup ever’, and that not only is it healthy, but it doesn’t take too long to make

To make the soup, you will need two sweet potatoes, peeled and diced, two sliced ​​carrots, a halved onion, three cloves of garlic, and extra virgin olive oil.

You’ll also want a tablespoon of paprika, two teaspoons of turmeric, and some sea salt and pepper.

Toss all the ingredients together in a baking tray and bake the vegetables for 45 to 60 minutes at 180 degrees Celsius, depending on how long it takes your vegetables to soften.

Toss all ingredients together in a baking tray and bake vegetables at 180 degrees Celsius for 45 to 60 minutes (shown in process)

Toss all ingredients together in a baking tray and bake vegetables at 180 degrees Celsius for 45 to 60 minutes (shown in process)

Toss all ingredients together in a baking tray and bake vegetables at 180 degrees Celsius for 45 to 60 minutes (shown in process)

Carrot and sweet potato soup recipe

INGREDIENTS

Jessica's Incredible Creamy Sweet Potato and Carrot Soup Pictured

Jessica’s Incredible Creamy Sweet Potato and Carrot Soup Pictured

Two sweet potatoes, peeled and diced

Two carrots, cut into pieces

One onion, halved

Three cloves of garlic

Extra virgin olive oil

A tablespoon of paprika

Two teaspoons of turmeric

Four cups of vegetable stock

A can of coconut milk

Sea salt and pepper

METHOD

1. Chop the sweet potatoes, carrots, onion and garlic.

2. Add the vegetables to a baking tray with the herbs, extra virgin olive oil and salt and pepper.

3. Bake the vegetables for between 45 and 60 minutes at 180 degrees Celsius, depending on how long it takes for the vegetables to soften.

4. Place the cooked vegetables in a pan with four cups of vegetable stock and a can of coconut milk.

5. Stir together and use an immersion blender to make soup.

6. Serve with a slice of warm crusty bread and parsley on top of the soup. Add more sea salt and pepper.

Source: Jessica Sepel

Then place the cooked vegetables in a pan with four cups of vegetable stock and a can of coconut milk before mixing (pictured)

Then place the cooked vegetables in a pan with four cups of vegetable stock and a can of coconut milk before mixing (pictured)

Then place the cooked vegetables in a pan with four cups of vegetable stock and a can of coconut milk before mixing (pictured)

Then put the cooked vegetables in a pan with four cups of vegetable stock and a can of coconut milk.

Stir everything together and use an immersion blender to turn the mixture into soup.

Jessica serves her soup with a slice of warm crusty bread, and sprinkled with salt and pepper and parsley.

Jessica serves her soup with a slice of warm crusty bread and salt, pepper and parsley on top (pictured)

Jessica serves her soup with a slice of warm crusty bread and salt, pepper and parsley on top (pictured)

Hundreds who saw the easy recipe said they will definitely try it.

This looks super tasty and above all easy! Will definitely try,” one commenter posted.

“I do this like this,” added another.

Previously, Jessica shared the five-minute lunch she has at work that is both low in calories and high in fiber, protein, and vitamins.

The Australian founder of JS Health said Olina seed crackers topped with Yumi’s pumpkin hummus, avocado, goat cheese, tomatoes and arugula is a quick and delicious afternoon meal to keep you full and nourished.

Previously, Jessica shared the five-minute lunch she has at work, which is both low in calories and high in fiber, protein and vitamins (pictured)

Previously, Jessica shared the five-minute lunch she has at work, which is both low in calories and high in fiber, protein and vitamins (pictured)

The Olina crackers are a gluten-free option loaded with a mix of seeds that are rolled and baked into crispy, light crackers.

The $5 product is rated 4.9 stars on the Woolworths website, and each serving contains five grams of protein.

To prepare the meal, Jessica first layered Yumi’s pumpkin hummus on the crackers.

Jessica said pumpkin is “soothing for the digestive system and also a great natural sweetener.”

Hummus, made from chickpeas, is also a good source of protein.

The Australian founder of JS Health (pictured) said Olina seed crackers topped with Yumi's pumpkin hummus, avocado, goat cheese, tomatoes and arugula is a quick and delicious meal

The Australian founder of JS Health (pictured) said Olina seed crackers topped with Yumi’s pumpkin hummus, avocado, goat cheese, tomatoes and arugula is a quick and delicious meal

Then Jessica cut an avocado into small pieces and placed it on top of the hummus.

“Avocados are full of ‘good fats,’ in this case monounsaturated fats, which help lower cholesterol,” she said online.

Finally, add goat cheese and to the crackers, which is packed with nutrients like calcium which is essential for strong, healthy bones.

Top with fresh tomatoes and arugula for an extra health kick.

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