Winter is a time for soups.  Am I right? Soups warm the heart and the body.  Soups that pour nicely into your favourite bowl.  Soups that you savour with every bite and slurp on to get those missing nutrients during the Winter months.  Soups, soups, soups!

Bon appetit!

If you are like me, a country boy growing up in the rural Maritime provinces of Canada, you probably supped on Campbell’s and Lipton soups.  They were enjoyable soups, salty but enjoyable, but nothing compared to a homemade soup.  Soups prepared with broth or stock, loaded with healthy vegetables, and seasoned with herbs and other essential ingredients by our mothers and grandmothers, sorry dads, touched our hearts as much as they filled our bellies.  You respected the time and energy put in to making a delectable meal.  Get out the saltine crackers!

On MacCurdy Farm we like to grow vegetables that we store in cold storage to use in soups, stews, and other meals throughout the Winter season.  With the exception of celery, all of the vegetables we use in this soup either can be or are grown on the farm.  We harvest what we sew, and eat what we grow.  Poetic isn’t it?

I hope our Winter Carrot and Sweet Potato Soup will bring back memories of home-cooked soups warming on the kitchens and stoves of your childhoods.  This sweet tasting but savory soup will be sure to warm the heart and awaken the palate.  Enjoy!

Gather round, soups in town!



  • 3 – 4 peeled sweet potatoes
  • 3 – 4 peeled carrots
  • 2 stocks of celery
  • 2 – 3 cloves of garlic
  • 1 medium onion

Herbs and Spices

  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp turmeric
  • 1/4 tsp ginger
  • 1/2 tsp cinnamon (In my opinion, the key to the soup in terms of aroma and taste)
  • 1/2 tsp parsley or Fresh parsley if available.


A few shakes of red pepper flakes to add some capsaicin (heat) to the menu.  Or some diced jalapenos as well make for the right amount of heat.


  • 6 – 8 cups of Vegetable broth.  I tend to lean towards 8 cups because I use large sweet potatoes so my soup consistency stays marginally thick.
  • 2 Tbsp of cold pressed olive oil

Cooking Instructions

  1. In a large stainless steel soup pot, add onions, celery, carrot, and garlic with a pinch of salt and 2 Tbsp of cold-pressed olive oil.  Gently saute until lightly browned.  These aromatic veggies will release their smells and flavors leading to a more flavorful soup with a wholesome scent that pleases the nose.  You really want to maximize the flavor experience.
  2. Add 6 cups of vegetable broth, pouring slowly.  Every drop counts.  Most store bought broths hold between 900 mL and 1 L of broth.
  3. Fill the soup pot with the peeled and cubed sweet potato.  Gently boil for 15 – 20 minutes on a low heat until the sweet potato starts to break apart when stirred.
  4. Add the dry ingredients making sure to stir them in to the soup for even distribution.
  5. Boil the soup on low for a total of 45 minutes with the lid on.  Add more broth if needed, if it reduces too much for your liking.  I usually end up adding an extra cup of broth.
  6. Turn the burner off and let cool for 15 – 20 minutes before adding the soup to the blender.
  7. Blend on low for 30 seconds or until the puree is consistent.  Do not overblend as this will only add air to the soup mixture.  Air added to soup means air added to the GI tract.


Whether you heat this soup up in the pot after a long Winter snowshoe or entertain neighbours on a stormy evening, this soup will quickly turn table conversations silent while everyone savours every bite.  It is a captivating soup that is very easily digested, making it easy to absorb the nutrients from the many veggies that find their way in to this medley of garden goodness,


My wife and I are currently using this soup as part of our Daniel Fast, so I have left the salt out of this round of soup.  The Daniel Fast, for anyone interested or curious to know, is a fast from the book of Daniel where Daniel only ate vegetables and water, avoiding meats and other goods.  He emerged totally healthy under the protection of God in 21 days.  We are currently doing a 10 day fast in an effort to draw closer to God, spiritually, mentally, and physically.  We’ll post an update in 10 days time.  If you have any comments, questions, or feedback, feel free to leave them below and we will get back to you shortly.

MacCurdy Farm – Responsibly Stewarded, Naturally Balanced