There’s nothing like soup on a cool evening. This one takes advantage of the abundance of root veggies at the farmers market. Just add salad for a perfect dinner.
And make your life easier by preparing a double batch and freezing half.
1 tablespoon coconut oil or ½ cup water
3 cups sweet potatoes, cut into chunks
2 cups carrots, cut into chunks
Pinch sea salt
1 tablespoon curry powder, or more to taste
½ teaspoon cinnamon
1 teaspoon coriander
5 or more cups filtered water
1 tablespoon sweet white miso, dissolved in ¼ cup water
Sea salt, to taste
Handful parsley or cilantro, for garnish
Heat oil or water in large saucepan or stockpot. Add sweet potatoes and carrots with a pinch of sea salt and sauté for three minutes. Add the spices and sauté until well coated. Add water and bring to a boil. Cover and simmer 15 minutes, until vegetables are soft.
Let soup cool slightly. Puree the soup in a blender (or with immersion blender) until smooth and creamy, and then return it to pot. Dissolve miso in hot water and stir into soup. Simmer three to four minutes. Season to taste. Serve hot, garnished with chopped parsley or cilantro.
Recipe from Blissful Bites: Vegan Meals that Nourish Mind, Body, and Planet (BenBella Books), a new cookbook from vegan macrobiotic chef and food blogger, Christy Morgan.
**If you liked this recipe, you might also enjoy…
❁ Gingery Pot Stickers
❁ Winter Warming
❁ Caribbean Food Goes Back to Its Roots
