Carrot, Sweet Potato and Coriander Soup

by Heather Earl

Carrot and Coriander Soup is almost a staple menu item in the Pubs here in the UK in the fall. It is amazingly creamy and sweet but has no dairy and no refined sugar. I have tried several different versions of my own as well as on the ground research at many of the pubs. The idea of adding an apple came from Once Upon a Chef and I liked the added sweetness it gave it. Since I have an abundance of Apples and I always have leftover Sweet Potatoes, this was the perfect recipe this week. Using leftover Orange and Maple Sweet Potatoes makes this soup even more flavorful. I added chopped spicy little Red Peppers for little pop.

Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Use leftover Sweet Potatoes or just add one that is peeled and cubed

INGREDIENTS
  • 1 large Onion, halved and sliced
  • 3 teaspoons good Curry Powder
  • 1 teaspoon ground Coriander
  • 6 large Carrots, peeled and chunked
  • 2 cups leftover Sweet Potatoes or Yams or 1 large one, peeled and chunked
  • 4-6 cups Organic Vegetable Broth
  • 1 Apple, peeled and chopped
  • Sea Salt
INSTRUCTIONS
  1. Heat a small glug of Olive Oil in a heavy bottomed soup pot
  2. Add the Onion and let soften over low heat about 10 minutes
  3. Add the Curry and the Coriander and a few grinds of Sea Salt
  4. Cook another few minutes until the spices are aromatic
  5. Add the Carrots and the Raw Sweet Potato (if using leftovers don’t add yet)
  6. Add the Broth to it covers everything by about 3 inches
  7. Let simmer 20-30 minutes until Carrots are tender. Add the cooked Sweet Potatoes and heat through
  8. Whirl in a VitaMix until Creamy adding more broth or water to desired consistency
  9. Garnish with chopped fresh Cilantro and a few grinds of Pepper

 

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