Carrot Sweet Potato Ginger Soup
I packed away my winter clothes last week, so I should have known it was coming: one last bout of cold weather.
We definitely haven’t had it as bad as some—our friends in Indiana were posting snow pictures again! Gah!
But, we did have a few chilly days earlier in the week—a perfect excuse to make one last batch of soup before all of the grilling and summer salads descend on us for the next four months.
This soup is easy and delicious:
…and pretty, too!
Sweet Potato Carrot Ginger Soup
3 tbsp. olive oil
2 large sweet potatoes, peeled and chopped (about two pounds)
3-4 large carrots, peeled and chopped
1 large white onion, chopped
2 garlic cloves, chopped
1/4 cup chopped cilantro
2 tbsp. ginger root, chopped
4 cups chicken broth (or water or vegetable broth to make it vegetarian)
juice from one lime
1 cup coconut milk
salt to taste
Heat olive oil in a soup pot. Add onion and garlic and cook for 10 minutes. Add sweet potatoes and carrots and cook for another 15 minutes. Add cilantro and ginger, and continue to cook until starting to brown, about 10 minutes. Add broth and bring to a boil. Reduce to a simmer, cover, and cook for 25-30 minutes, until vegetables are soft. With a submerging blender, blend soup until smooth. You can also do this in batches in a regular blender.
Once soup has blended, remove from heat and stir in coconut milk, lime juice, and salt to taste. Garnish with additional cilantro.
Lila was a fan:
Just make sure you don’t get cilantro up your nose.