Easiest Roast Carrot Sweet Potato Soup
Recipe by Lisa Starr, Meatland
Ingredients
Canola oil
1 bag carrots, sliced (approximately 2 kg)
2 large onions, cut in wedges
2 large sweet potatoes, cubed*
2 green apples, cut in chunks
1 tablespoon fresh grated ginger
2 teaspoons crushed garlic
Zest of 1 lemon
1 tablespoon dark brown sugar (optional)
2 teaspoons ground coriander
1 teaspoon cumin
1/2 teaspoon chili flakes (optional)
1 tablespoon soy sauce
5 - 6 cups parve ( vegetarian ) chicken stock
1 can coconut cream/milk (optional but delicious)
Toasted, spiced pumpkin seeds to garnish (see notes)
* Can replace with extra carrots if wanting the easiest route. Carrots don't even need to be peeled if cleaned well. Use only dark brown sugar if you must though apples give a sweet tartness.
Canola oil
1 bag carrots, sliced (approximately 2 kg)
2 large onions, cut in wedges
2 large sweet potatoes, cubed*
2 green apples, cut in chunks
1 tablespoon fresh grated ginger
2 teaspoons crushed garlic
Zest of 1 lemon
1 tablespoon dark brown sugar (optional)
2 teaspoons ground coriander
1 teaspoon cumin
1/2 teaspoon chili flakes (optional)
1 tablespoon soy sauce
5 - 6 cups parve ( vegetarian ) chicken stock
1 can coconut cream/milk (optional but delicious)
Toasted, spiced pumpkin seeds to garnish (see notes)
* Can replace with extra carrots if wanting the easiest route. Carrots don't even need to be peeled if cleaned well. Use only dark brown sugar if you must though apples give a sweet tartness.
Directions
1: Combine ginger, garlic, lemon zest, ground coriander, chili and cumin in a small bowl and set aside.
1: Combine ginger, garlic, lemon zest, ground coriander, chili and cumin in a small bowl and set aside.
2: Toss onions, sweet potato, carrots and apples with a little oil then empty onto a baking tray and roast at 200 C for approximately 30 - 40 minutes till carrots are tender and vegetables are starting to brown.
3: Heat a little extra oil in a deep pot, add the spice minutes and fry a few seconds, then add the roasted vegetables, stock, sugar and soy sauce and simmer for 10 minutes.
4: Allow to cool then blend till smooth – you have the option of adding coconut cream for added creaminess – and check seasoning to taste.
COOK'S NOTES: Carrots are best when cooked as detailed but, if you have the oven on for your meat dish and want to cook the carrots then, feel free. Keep your ginger in the freezer for easy grating. Be generous with seasoning. I personally prefer crushed coriander seeds to ground coriander if possible but ground is great too. Just make sure carrots are soft enough and don't cut them too big before roasting. I love topping orange soups like this with pumpkin seeds toasted in the oven with a drizzle of olive oil, salt and sprinkle of cumin. Totally delicious.
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