This creamy, sweet and nourishing soup is made with just a few ingredients. The addition of ginger and cayenne makes it just a touch spicy and brings forth some well-meaning anti-inflammatory goodness. It’s super easy-to-make, satisfying and comforting on those cold days where you just need that extra TLC. Stay warm, stay cozy and stay healthy.
Sautéed Carrot & Sweet Potato Soup
By Leora Barak
2 tbsps olive oil
3 large carrots, peeled and halved
4 large sweet potatoes, peeled and quartered
3 cloves of garlic, sliced
1 inch piece of ginger, minced
1 leek, washed well and chopped
8 cups of fresh water
2 tsps salt
Fresh ground black pepper to taste
1/2 tsp coriander powder
1/8 tsp (or more) cayenne pepper
In large saucepan, sauté carrots, sweet potatoes, garlic, ginger and leek with oil until lightly browned.
Pour water into saucepan, add seasonings and mix well.
Bring to a boil, then lower heat and allow to simmer for 20-30 minutes, with lid almost fully covered.
When vegetables are tender, remove from heat and place saucepan on a wooden board.
Using an immersion hand blender, puree all soup contents. Stir well.
Serve hot, garnished with coconut milk, chopped chives and roasted pepitas.