I really feel like this should be called "ingredient" soup. It's so flexible (most soups are) - so if you don't have the exact veggies or amounts, just give it a try with what you DO have.
This soup is the hilariously distant cousin to a soup my sister makes, the recipe she shared with me was the starting point for this recipe.
Absolutely no enhancements necessary! This is the vibrant colour of the finished soup! So beautiful to look at, it does NOT disappoint when it hits your lips.
*Before you start*
You will need to roast or otherwise cook your veggies before making this soup. I roasted veggies while the stove was on making pizza this weekend. If you know me, you know I HATE turning the stove on for only one thing, so will pre-cook things for later or make other batches of things for the week. I left the roasted veggies and garlic in my fridge for 4 days before finally making the soup.
Sweet Potato & Carrot Soup
Preheat oven to 425
2-3 Sweet Potatoes
5 Large Carrots
1 Head of Garlic
Cut sweet potato into even sized pieces and place on parchment paper lined cookie tray. I left the skin on my potatoes while baking and took them off once cool - they peel right off with your fingers. Slice carrots in half lengthwise and place on the parchment lined cookie tray as well. Using a small, oven safe baking dish (something for creme brûlée ideally) place your head of garlic and drizzle olive oil over it. Bake your veggies for 20-40 minutes depending on how large you cut your pieces and how large the vegetables were to begin with! The garlic shouldn't need more than the first 20 minutes to be soft, smell like heaven and be slightly brown. Once garlic is cooled, peel off the "paper" and squeeze the garlic out.
Here's what my veggies and garlic looked like after days in the fridge!
I love letting sweet vegetables get a little too dark on the edges. When pulsed into something like a soup it adds a wonderful deep caramel flavour!
I blended my carrots, sweet potato and garlic in my blender, but you could use a food processor OR use a potato masher (that's what my sister does). I added to the blender:
1 can of coconut milk (accidentally bought light, but you could use either)
900 ml Vegetable stock
If you buy vegetable stock, good for you - I buy it a lot of the time too! If you want to make your own, simply save scraps of veg - celery, broccoli, cauliflower, onion, etc. Fill your biggest pot with water and all your vegetable scraps and bring to a boil. Reduce heat to low, cover the pot and let simmer for 3-4 hours. This is a great way to control the flavour of your vegetable stock, and if you're concerned about sodium intake you can leave out the salt altogether!
This is all I needed to make soup for 4 adult servings. I forgot to move the vegetable stock over in to the pick, so imagine it off to the left. :)
Once all your carrots, sweet potato, garlic, coconut milk and vegetable stock are blended, add:
1-2 tsp Curry Powder
1 tsp Turmeric
1 tsp Ground Ginger
1/4 tsp Cayenne Pepper
1/2 tsp Salt
Transfer soup to a large pot to warm up. Once the soup is warm, add 3/4 cup of natural nut butter. I used almond butter, but you can use peanut butter or any other nut butter you have in the house.
That's it! You're done and ready to dig in!
3 of my "Littles" fighting over the last bites of my soup I couldn't finish. I guess they weren't fighting, they were actually sharing really nicely.
My hubby and I are on different dinner schedules so when I was done blending I put in straight in the fridge in a tupperware container. We each warmed up our own portions when it was our meal times and added a tbsp of almond butter once the soup was warmed.