Sweet Potato and Carrot Soup

Normally my go to with soups is robust flavors with cayenne and chili flakes. But when I got my most recent organic produce delivery that contained about a pound and a half of sweet potatoes and a pound of carrots, I decided to try a different route- sweet! I was overwhelmingly pleased with the outcome, and was surprised how much I enjoyed it. The blend of cinnamon and nutmeg made me reminisce about the holidays, and the garlic gave it the mild bite that I love. Although I’m not sure I could eat this as a meal (unless served with cornbread and topped with a healthy heap of chili paste), it is a fantastic compliment to any dish and was an absolute crowd pleaser.

1 ½ pounds sweet potatoes, cubed

1 pound carrots, chopped

1 cup onion, chopped

4 cloves garlic, chopped

6 ½ cups vegetable broth

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons olive oil

1 bunch fresh parsley

In a large pot, heat olive oil over high heat for 20 seconds, then add onion and garlic. Cook for about 4 minutes or until tender.

Add cinnamon and nutmeg, stirring constantly for about 1 minute.

Add sweet potatoes, carrots, broth, salt and pepper, and bring to a boil

Cover and simmer for 35 minutes, or until carrots and sweet potatoes are soft.

Blend with a hand blender or food processor until desired consistency is reached (add vegetable broth ¼ cup at a time if you prefer a smoother soup).

Serve with a dash of fresh parsley on top.

Photo courtesy Jason Delgado of 10:10:05 Productions.