It’s March 1st and winter still has us in her clutches, with no sign of letting go anytime soon. I tell myself “no problem” and head into our basement to see what vegetables are still holding up. I find both white and orange sweet potatoes and carrots still in good condition. I dig around the freezer and find a quart of homemade chicken stock. I grab some onions and garlic and head back upstairs.
Whenever I want to make soup using root vegetables, I find I like to roast them first. It always gives the soup much more depth, not to mention those warming smells in the kitchen. As I’ve mentioned both in my previous blog Basics With A Twist, and this one, I always lean toward the savory, I enjoy herbs and spices and love what they do to food. It’s really ethnic cooking at its finest.
With this soup I’ll roast the sweet potatoes and carrots to make a puree for the base. While they’re in the oven I will toast cumin and coriander seeds. Toasting whole seeds releases a flavor far superior to purchased ground spices; you’ll find the scents exotic and sensual. Although you can grind them in a spice mill, I prefer to use a granite mortar and pestle. I also use shallots, rather than onion, and brown them slightly. I like how the sweetness of the root vegetables pairs with the intensity of the spices. Puree it altogether with a bit of apple cider vinegar and it really comes alive. I enjoy topping it with toasted pepitas (pumpkin seeds) and chopped cilantro.
Roasted Sweet Potato and Carrot Soup:
6 cups sweet potato, peeled and cubed
4 cups carrot, peeled and sliced into 2 inch sections
4 Tbsp olive oil
1/2 tsp salt
4 cups homemade chicken stock
3/4 tsp cumin seed, toasted and ground
1/2 tsp coriander seed, toasted and ground
1 1/2 cups shallots, thinly sliced
2 garlic cloves, pressed
2 Tbsp ghee
2 Tbsp olive oil
1 tsp freshly grated ginger
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cayenne
1 14oz can full-fate coconut milk
1 Tbsp apple cider vinegar
1/4 cup fresh cilantro, chopped
1/4 cup roasted pepitas (pumpkin seeds)
Perfectly roasted veggies
Toasted cumin and coriander seeds
Preheat oven to 400 degrees. Peel and cut sweet potatoes and carrots; place in a large bowl. Drizzle with olive oil and sprinkle salt. Toss until well coated; place on large sheet pan lined with parchment paper. Place in oven for 40 minutes or until soft; turning vegetables halfway through. Cool.
While vegetables are roasting, place cumin and coriander seeds in small dry skillet over medium heat and toast until lightly brown. Grind in mortar and pestle or in spice grinder. Set aside.
After vegetables are cool, place half of them in a blender with some of the chicken stock and puree until smooth; pour into large bowl and set aside; repeat with remaining vegetables and stock.
Melt ghee and olive oil in large pot. Add sliced shallots and pressed garlic. Saute on medium until soft. Add ground cumin, coriander, salt and ginger. Stir for 1 minute. Add cinnamon and cayenne.
Pour half of vegetable puree into pot with shallots and blend with stick blender until smooth. Add remaining puree and coconut milk. Heat on low until warmed through. Add apple cider vinegar and mix well.
Ladle into bowls, topping with a few pepitas and chopped cilantro.
Serves: 6-8
Liquid Gold
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.” —-Marge Kennedy
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