recently, i was looking for a way to use up a few vegetables that we had around the house. i decided to roast our leftover sweet potatoes and to throw them into a soup with some leftover carrots, onion, and garlic. the result was an absolutely delicious soup that was super nutritious and really easy to make.
this soup is loaded with veggies. just think of all of those good vitamins and nutrients floating around in there!
the roasted sweet potatoes give this soup such a wonderful flavor. there is a splash of unsweetened coconut milk in the soup to make it just a little bit creamy, and we topped it off with some sriracha for a bit of a kick.
the sweet potatoes and the carrots make the soup a great shade of bright orange. (one of my favorite colors.) it's the perfect thing to brighten up an otherwise cold and dreary day.
if you're looking for a simple vegetarian soup recipe, look no further. by the way, if you substitute olive oil for the butter, this soup is vegan! we're satisfying all types of picky eaters here . . . meat free, gluten free, and dairy free!
roasted sweet potato and carrot soup
prep time: 5-10 minutes
baking time: 20 minutes
cooking time: 35-45 minutes
yields: 6 servings
3 medium sweet potatoes
1-2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon salted butter
1 large onion, diced
3 large carrots, diced
3-4 cloves garlic, minced
1 tablespoon curry powder
32 oz. low-sodium vegetable stock
1/2 cup unsweetened coconut milk
1 1/2 cups water
preheat your oven to 400 degrees F. peel the sweet potatoes and dice them into small cubes. place the sweet potato cubes on a baking sheet lined with aluminum foil. drizzle with olive oil and season with salt and ground black pepper to taste. toss to evenly coat. roast the sweet potatoes for 20 minutes, tossing after the first 10 minutes.
in a large stock pot, melt the butter over medium heat. add the diced onion and saute until tender (about 5-7 minutes). add the diced carrots and cook until tender (about 5-7 minutes). stir in the minced garlic and the curry powder. add the vegetable stock and the roasted sweet potato cubes. cook for 10-15 minutes. use a blender or an immersion blender to puree the soup until smooth. stir in the coconut milk and the water. let the soup simmer for an additional 10 minutes. serve hot with sriracha.
And a beautiful presentation, as well. The swirl of roasted peppers really make it ready for a high-class restaurant. But as a matter-of-fact, you run a high-class eatery. Always had a wonderful meal.
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