So my taste buds just exploded with joy. I made this soup kind of on a whim and with a bit of creativity and it turned out fantastically (this recipe also comes roommate tried and tested). The smokey cayenne pepper with the warmth of the cinnamon really brings out the flavours in this sweet potato and carrot soup. The soup is really thick and sort of stew-like. It was perfect to enjoy as the weather is getting cooler sitting on our porch wrapped up in blankets, bliss!
roasted yam and vegetable soup
- 2 sweet potatoes or yams, diced
- 2 Tb. olive oil or coconut oil
- 3 carrots, diced
- 3-4 celery stalks, diced
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1/4 tsp. cayenne pepper
- 1 tsp. cinnamon
- 2 C. vegetable stock
- 1/2 can of coconut milk
- dash of salt and pepper
- rosemary or oregano for garnish
- balsamic reduction for garnish
First pre-heat the oven to 350-400 degrees. Lay your diced carrots and sweet potato out on the pan loosely covered with olive oil and then sprinkled with fresh rosemary or oregano. Let the veggies roast in the oven while you start the other part of the soup on the stovetop.
Heat a large pot on the stove-top over medium heat with the olive oil or coconut oil. When hot sautee the garlic and onion until the onion is translucent before adding the celery. Coat the garlic, onion and celery with the olive oil before adding the cinnamon and cayenne pepper. Continue to sautee the vegetables in the pot until tender 5-6 minutes, before adding the 2 cups of vegetable stock. Bring to a simmer while you take the carrots and sweet potato out of the oven. Add the carrot/sweet potato mixture to the pot and combine thoroughly.
Here you can either blend until smooth in a food processor or use a handheld mixer, blender for a chunkier finish. Finally, mix in the half a cup of coconut milk. To finish, sprinkle with fresh rosemary or oregano. If you eat cheese, goat or feta is a great choice to sprinkle on top as well as a few walnuts or pumpkin seeds. Today, I finished off with a few squirts of local Whistler brand Nonna’s balsamic reduction. Daniella and I are addicted to this stuff and it is so great on soups and salads.
This is honestly one of the best soups I have made to date. It is so filling and delicious, Daniella and I were licking our bowls clean. As it comes into fall I can’t wait to embark on some of my favourite squash, pumpkin and sweet potato recipes. The cool weather really brings out the cook in me!
I really encourage you to try this super simple soup and I hope you enjoy it!
with sweet sweet sweet potatoes and love,
Sarah Alicia Harvison