|Carrot and Sweet Potato Soup|| |
The simple process of roasting root vegetables delivers a power-packed soup full of flavor and comfort. I made this recipe at a recent cooking demonstration and lecture at Whole Foods Teaching kitchen in Annapolis.
- 6-8 big carrot sticks
- 2 small sweet potatoes
- 1 medium onion
- salt and pepper to taste
- 2 large cloves garlic, chopped finely
- 2 tablespoons olive oil
- 2 teaspoons ground turmeric
- 2 teaspoons curry powder
- 2-3 teaspoons fresh minced ginger
- 4 cups chicken stock (or vegetable stock for vegan/vegetarian option)
- pinch of cayenne pepper
- 1-2 tablespoons apple cider vinegar
- yogurt and pumpkin seeds for topping (optional)
- Preheat oven to 400 degrees.
- Peel and roughly chop the carrots and sweet potatoes and place on a baking sheet. Slice the onion into quarters, and place 3 of the 4 quarters on the baking sheet next to the carrots and potatoes. Dice up the remainder of the quarter of onion and set aside.
- Toss vegetables with olive oil and salt and pepper. Roast for about 25 minutes, or until everything is golden brown.
- Meanwhile, in a large pot, heat a 1 tablespoon of oil over low heat add the garlic and chopped onion that you set aside before. Cook on low heat until translucent. Add the turmeric, curry, and grated ginger and cook just for one minute. Add the stock and roasted vegetables and bring to a gentle boil, cover, and reduce to a low simmer for 15 minutes.
- Leave the pot uncovered and turn the heat off. Allow it to cool and then puree in a high speed blender or vitamix. Add apple cider vinegar and stir.
- Taste and adjust, I added a bit more salt, pepper, and a few pinches of cayenne. You can add water if soup too thick.
- Top with a dollop of plain yogurt and pumpkin seeds (optional)