I love creamy soups and Fall time is when I definitely feel drawn to the comfort of a lovely warm flavourful soup! This is a new favourite of mine.
~ Vegan & Gluten-Free ~
Ingredients:
1 large orange sweet potato ('yam'), peeled and cubed
5-6 medium carrots, peeled and chopped
8 cup water (or until water covers cubed yams and carrots)
1 tbsp coconut oil
1 small yellow onion, diced
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp paprika
fresh ground pepper to taste
2 garlic cloves, finely chopped
2 inch cube fresh ginger. finely chopped
1 can coconut milk
1 green onion, chopped
1/3 cup walnuts, toasted
In a large pot bring to a boil water, cubed sweet potato and chopped carrots. Reduce heat to maintain a strong simmer and cook for about 20 minutes or until carrot and sweet potato chunks can be easily skewered with a fork. Meanwhile in a large frying pan, add coconut oil and onion and cook over medium heat until onions become soft. Reduce heat to low/med and add all the spice stir frequently. Be careful not to burn spices. Add garlic and ginger and stir frequently for a few minutes. Set aside. Pour half of the water and carrot and sweet potato chunks into a blender along with half of a can of coconut milk (stir together first to combine water and cream if needed) and the onion and spices. Blend on high until smooth. Pour into large frying pan and blend until smooth the second half of the water and carrot/sweet potato mixture along with the other half of the coconut milk. Pour this into the large frying pan and over low heat mix in any remaining spices left on the frying pan. Simmer for a few minutes. Meanwhile, lightly toast walnuts in a small frying pan for a few minutes over medium heat. When serving the soup garnish with green onions and toasted walnuts. Enjoy! Keep in fridge for up to 1 week in an airtight glass container or in the freezer for up to 8 weeks.
Makes 6-8 servings
Prep & Cooking times:
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Love the Power of Food:
Carrots
This lovely root vegetable has the highest amounts of Vitamin A (carotenes) as well as high levels of vitamin K, vitamin C, Vitamin B6 and potassium. Carrots are commonly know for their connection to promoting good eye health. More impressively, due to the richness of antioxidant compounds, research has shown that a diet including daily intake of 1-2 carrots has been show to have impressive protection against certain cancers such as prostate, cervix, bladder, colon, larynx, esophagus, and post menopausal breast cancers. So, appreciate the power this amazing root vegetable has and love eating your carrots!!!
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