This might be my favorite soup. It seems that I always have the ingredients on hand, and I think that this was actually one of the first meals that I made for Brendan when we started dating (3 years ago!) Of course back then I would have made a nice crusty bread to dip into it....but oh how the times have changed. You really don't need to top this soup with anything, but sometimes if I have a little grain free bread leftover from another meal, I will make some thick croutons to go along with it....I will post a recipe for those soon!
Until then..make a batch of this soup and let me know what you think!
Curried Carrot and Sweet Potato Soup
Level of Difficulty: Easy
Serves: 4-6
Ingredients:
1 Lb Carrots
2 Small Sweet Potatoes
1 Large Onion
2 cloves of garlic
1 Tbs coconut oil
4 Cups Vegetable Stock
2 tsp Curry powder
1 tsp Cumin
1/2 tsp turmeric
1 Can Coconut Milk
salt and pepper to taste
(I've also added 1 yellow and 1 orange bell pepper if I have them on hand!)
(I've also added 1 yellow and 1 orange bell pepper if I have them on hand!)
Directions:
1. Peel and roughly chop the onion, garlic,carrots and sweet potatoes.
2. In a large stock pot, saute the onions and garlic with the coconut oil and spices.
3. Add in the carrots, sweet potatoes, and vegetable stock.
4. Bring to a boil, turn down the heat, cover and simmer for 30 minutes or until vegetables are tender when poked with a fork.
3. Remove the soup from the heat and with an immersion blender (or small batches in a regular blender), blend the soup until it is smooth.
4. Stir in 1 can of coconut milk, and season with salt and pepper to desired taste.
5. Enjoy!
