Cold or Hot Sweet Potato and Carrot Soup
A thick puree style soup tasting more like dessert than Mom's boiled veggies. Modified from the Almost Vegetarian cookbook by Diana Shaw. Note cooking time here is actually cooking time but will vary depending on what you want to do with the soup. Chill adds time.
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INGREDIENTS
Nutrition- 1 1⁄2cups vegetable stock, strong dark
- 3
- 1
- 1⁄2
- 1⁄4teaspoon ground mexican cinnamon
- 1⁄8
- 1
- 1 1⁄2
- 1 1⁄2tablespoons maple pecan syrup or 1 1/2 tablespoons pure maple syrup
- 1
-
- 1⁄4teaspoon orange zest
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DIRECTIONS
- Take 1/4 cup of the broth and sauté the onions and ginger until tender adding the cloves, cinnamon and nutmeg.
- Add the sweet potato, cut fine to reduce cooking time. IF you haven't cooked the carrots with a bit of water and pepper add them now also again cut fine to reduce cooking time.
- Cook for about 8 to 10 minutes or until the potatoes and carrots are soft. Remove from heat and blenderize. DO not stick your wooden spoon too far down in the blender while running or you will ruin a perfectly good antique spoon and add fiber. This is called stupid at least for this cook. However it might add an extra flavor to the dish if the spoon is seasoned properly but NOT recommended.
- After pureeing, return to the saucepan and add the soy milk to consistency. You will know when honest. You want a thick rich soup. Taste, add the orange zest then add the cheese, optional btw and taste again then add salt or pepper if you think you need them.
- Serve heated in winter or chill in summer.
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