Carrot soup might not sound super exciting, but throw a sweet potato and some good spices into that pot, and you are on the road to delicious town!
We’ve been getting sweet potatoes and carrots in our CSA basket pretty much every week since fall got here. Dave’s not crazy about orange sweet potatoes, so I’m kind of on my own when it comes to eating those. That’s why I was super excited when Tiffany at Live, Learn, Love, Eat shared an awesome recipe for a smoky roasted carrot and sweet potato soup! I didn’t have a lot of the ingredients that her recipe called for, so I adapted my own with what I had in the kitchen, and added the curry spices that my pregnant belly has been craving, of course!
I served this soup up for my lunch, so Dave doesn’t have to be subjected to sweet potatoes. Win!
You guys, this soup was freaking fantastic. I mean, really. I made an involuntary yummy sound when I put the first spoonful in my mouth, even before it had the yogurt and cashews on top. The creamy yogurt and crunchy cashews add a little protein and offset the bite from the ginger really nicely, but if you don’t have these things, you can totally serve this soup up on its own.
The soup is a little bit brown in color because I didn’t peel the carrots or the sweet potatoes. There are so many nutrients in those veggie peels, and they don’t change the taste much in such a deeply-seasoned recipe. If you want a smoother, bright orange soup, grab that veggie peeler and go to town!
Gingered Carrot and Sweet Potato Soup
Yield: about 5 cups – enough for 4 appetizer-sized servings or two meal-sized servings
- 1 1/2 cups sweet potato, chopped into 1″ pieces
- 1 1/2 cups carrot, chopped into 1″ pieces
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1/8 teaspoon ground cloves
- 1 3/4 cups vegetable broth – I used Better Than Bouillon No Chicken
- 1/2 cup garlic chives (you can use scallions, if you can’t find garlic chives)
- soy yogurt, optional
- cashews, optional (I used raw, but roasted could be yummy, too!)
- Toss all of the ingredients except for the yogurt and cashews into a small soup pan and bring to a boil. Reduce heat and simmer until everything is tender, about 10 minutes. Remove from heat.
- Use your immersion blender to puree the soup until it’s nice and smooth. If you don’t have an immersion blender, let the soup cool a bit, then puree in batches in your blender or food processor.
- Transfer the soup back to the pot (if it ever left the pot), and turn on the heat just long enough to get it piping hot once again.
- Serve topped with a dollop of soy yogurt and a handful of cashews.