Sweet Potato Carrot Puree

Serves 10

Sweet Potato Carrot Puree is a super food version of comfort food! Serve as a side dish with Nina’s Healthy Meatloaf


What You’ll Need:

A Large Pot with a Cover
A Kitchen Knife
A Vegetable Peeler
Measuring Cups and Spoons
A Wooden Spoon
An Immersion Blender
A Serving Casserole


3 Cups Organic Veggie Broth
1 LB Organic Carrots, Washed but not Peeled
2 LB Organic Sweet Potatoes, Peeled
1 Organic Onion, Peeled and Sliced
2 Tsp Minced Garlic
1 Tsp Organic Cumin
1/2 Tsp Sea Salt

How To Put It Together:

1) To a large pot, add the carrots, sweet potatoes, sliced onion garlic, cumin and sea salt. Pour in the veggie broth; cover the pot and place over medium high heat. Bring the pot to a boil; stir occasionally. Cook the vegetables until they are very soft and most of the broth has been absorbed. Turn the stove off and using and immersion blender, puree the vegetables to a smooth mash. Transfer the puree to a serving dish.

2) Serve and enjoy!

Nina’s Tasty Tip:

For a lower carb version of this dish, replace the sweet potato with cauliflower.


105 Calories
2 grams Protein
25 grams Carbohydrate
4 grams Fiber
7 grams Sugar
0 grams Total Fat
0 grams Saturated Fat
0 grams Trans Fat
407% RDA Vitamin A
16% RDA Manganese
13% RDA Vitamin B6
13% RDA Potassium
10% Rea Vitamin C
• Glycemic Load: 9