Jan 31, 2010

Curried Caramelized Carrot and Sweet Potato Soup – a Vegan Cream Dream!

Garnished with a dollop of coconut cream and parsley, this soup is super healthy, surprisingly hearty, and really really good!  

You need:
4 large carrots
3 large or 4 medium sweet potatoes
1 medium onion
2 stalks of celery
3 cloves of garlic
1 tablespoon curry powder
olive oil
1 tablespoon concentrated vegetable stock
1 can of coconut milk (Goya is the best! Chaokoh tastes like soap.)


Start by caramelizing the carrots and potatoes:
preheat oven to 400 degrees

4 large carrots
3 large or 4 medium sweet potatoes
2 tablespoons olive oil

Peel carrots and sweet potatoes and cut into large chunks, about an inch thick.  Toss with olive oil and spread out on a baking sheet. Bake for about 1 hour at 400 degrees, maybe longer.  You want to see some oozy browning around the veggies, while avoiding blackening (not pretty in the blended soup).

 While the carrots and potatoes are baking, prepare the soup base:
1 medium onion, diced
2 stalks of celery, diced
3 cloves of garlic, chopped or smashed
1 – 2 tablespoon olive oil
1 tablespoon curry powder
1 tablespoon concentrated vegetable stock (or chicken bouillon)

In a large pot:  sauté the onion, celery and garlic in olive oil until soft, about 10 minutes.  Add 1 tablespoon of curry powder and cook for another minute, stirring constantly.  Add 6 cups of water plus the vegetable stock and bring to a boil.  Reduce heat and simmer until the carrots and sweet potatoes come out of the oven. 

Combine soup base and caramelized vegetables:
Add the baked carrots and potatoes to the soup base and stir.  The vegetables should be falling apart at this point.  If they aren’t, then continue to simmer until everything is soft.  Remove from heat and let cool for at least 10 minutes.  Puree with a hand blender or do batches in conventional blender.  

Open a can of coconut milk and skim the cream off the top and set aside.  Add the remaining coconut milk to the soup and stir. 

Serve the soup with a dollop of the reserved coconut cream and a garnish of cilantro or parsley. 

*this soup is terrific even without coconut milk. 

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