Following on from the honey roasted carrots I posted earlier in the week, here’s a recipe in which they work wonderfully. This soup is made with carrots, ginger and sweet potato and brings me so much comfort on a cold day.
The last week or so winter has been getting to me. All I want to do is eat soup and get warm and cosy. I was so happy on my yoga teacher training course, on top of being completely immersed in yoga I was able to enjoy a warm heated studio all day. It was bliss. Now I’m back in the office and most days I sit there with a fleece, scarf and fingerless gloves on!
That said, compared to the Polar Vortex in the USA, London isn’t really that cold. I hope all of you suffering from cold weather are keeping warm and eating lots of soup to make you happy!
Mostly, I like my soup to be thick, packed with vegetables and loaded with flavour. For that this soup is a real winner and absolutely delicious. It’s made with honey roasted carrots and sweet potatoes seasoned with paprika and cayenne pepper. The vegetables are blended with a beautiful vegetable stock that includes lots of ginger and other yummy spices. This soup is so creamy, it’s hard to believe there isn’t a drop of cream or milk in it.
If you’re looking for a soup that’s incredibly comforting and delicious, I promise you’ll love this!
On that note, I’m off to make to make some more
- 8 carrots
- 1.5 tablespoon coconut oil (or oil of your choice)
- 2 tablespoons honey
- 2 small sweet potatoes, peeled and chopped
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (leave out if you don’t like your food spicy)
- 1 white onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 6 cups vegetable stock
- Preheat oven to 180 degrees or 356 degrees Fahrenheit
- Coat carrots in coconut oil and honey and roast in the oven for 40 minutes
- Coat chopped sweet potato in paprika, cayenne pepper and oil and roast in oven for 30 minutes or until tender
- Fry onion, garlic and ginger in a little oil for around 10 minutes until onion begins to turn translucent
- Add curry powder and cumin to onions and mix well for around one minute
- Add vegetable stock and simmer for 10 minutes
- Allow stock to cool a little
- Add stock and vegetables to a blender a mix well until pureed and smooth. You could also add all the vegetables to the pot with the stock and use an immersion blender to puree