So, NOW it is *officially* autumn! The vernal equinox hit at approximately 4:23AM this morning, according to the Farmer's Almanac. How do you feel? Do you have pumpkin spice raining down on you as you walk through the new autumn sunshine? Did you grab your favorite latte on the way to school or work? Did you turn into a pumpkin? Well, I didn't see rainshowers of pumpkin spice this morning, or grab a latte, or turn into a pumpkin...but I do know what I am doing tonight to celebrate the new season: enjoying a piece of frozen pumpkin pie back from July! I made my favorite recipe with a creamy cashew base (will share, of course, but later this year!) for a birthday, and had a few pieces to stash away for later in the freezer. Yesss! Can't wait. (and yep, you read correctly: I made a pumpkin pie in July!).
But you know what else? I have been dreaming about sunny-orange soups made from squash, sweet potatoes, carrots, red peppers, apples, pears, and all of the fall produce...I just love a good squash soup on a chilly evening. How 'bout you?
This one was a bit different, since I wanted to play with the flavors a bit, and make it lighter. Since I fail everytime I attempt to make thai food, I wanted to spice this with curry in mind...probably the closest I'll get to successful thai-flavored food in my kitchen in the near future! The coconut milk lends a rich and creamy, slightly sweet note that goes so, so well with the other flavors in this soup.
I had some beautiful CSA carrots to use, and a plethora of sweet potatoes in our crisper to cook with as well (and my new Vitamix to play with too...smoothest soup I have ever graced my tastebuds with!) The spices in this soup make me so happy-and they are so good for you, too! Can't beat that. Now, this soup is served hot, but it isn't overly heavy, so you can enjoy it on a not-so-cool evening, or ramp it up with your favorite toppings (crispy chickpeas, toasted peptias or sunflower seeds, drizzles of coconut milk, sprinkles of cayenne...) to make it heartier (that's what we did). You could also serve it with a side of your favorite bread, naan, or socca.
This soup is a win, and I'll for sure be making it again. I was almost regretting not making double the amount, as this soup would be ideal for freezing (or just eating a ton of!!). It is simple, quick, and makes you feel like jumping in a giant pile of autumn leaves when you tuck into it! I have to thank this lovely blog for the recipe inspiration.
Sweet Potato, Carrot and Coconut Soup // plant-based; vegan; gluten-free; soy-free; sugar-free; nut-free // makes about 8-10 cups of soup //
- 2 tablepoons coconut oil or olive oil
- 1 medium onion, roughly diced
- 4 medium cloves garlic, peeled and smashed
- 4 teaspoons chopped fresh ginger (you could use 2 tsp dry, but the fresh is best here!)
- 4 cups vegetable stock
- 1 large sweet potato, peeled and cut into ~1½" pieces
- 4-5 large carrots, peeled and cut into ~1" slices
- 1 teaspoon coriander
- 1 teaspoon garam masala (or 1/8 tsp grated nutmeg, scant ¼ tsp cinnamon)
- ¼ tsp ground turmeric
- ¼ tsp smoked paprika
- 2 teaspoons yellow curry powder (mine was mildly spicy)
- 1 teaspoon sea salt, plus more to taste
- ¼ teaspoon cayenne pepper, plust more for topping
- 1/2 of one 15-ounce can coconut milk, plus more for topping soup
- toasted sunflower or pumpkin seeds and/or crispy baked chickpeas for topping
- Cut all veggies, and add to pot with coconut oil. Cook for 5-7 minutes, until onions start to get tender. Add stock, and cover with lid. Cook until veggies are tender.
- Transfer to blender, add spices, and blend. Add coconut milk, taste and blend again.
- Serve with extra coconut milk on top, cayenne, toasted nuts/seeds of choice, and crispy/fried chickpeas. Great with your favorite bread, too!
The carrots were too beautiful and tasty...fresh organic carrots >>> store bought carrots any day.
Chop up sweet potatoes, carrots, onions, garlic and fresh ginger-you're well on your way to a super delicious and nourishing bowl of soup!!
All of the spices....
Saute, simmer, puree and top it off with whatever you'd like. This soup cannot be beat in color, flavor or nutrition. Win!