Friday, February 26, 2010

Citrusy sweet potato-carrot soup

This winter, I became mildly obsessed with soup. I’ve cooked more of it than I can possibly post on here; plus, most of it has been extremely simple—random amounts of a dozen or two different vegetables, simmered for an hour in a huge pot of veggie broth and then puréed. I bought Anna Thomas’ book Love Soup to break out of what I perceived as a soup rut, and I totally fell for her homey, cozy recipes. This one’s a gem—it’s warmly spiced, yet sweet, and it even got me to set aside my aversion to oranges/orange juice.

1 large sweet potato
1 large yellow onion, chopped
2 Tbsp olive oil
1 tsp sea salt, plus more to taste
12 oz. carrots, peeled
6 oz. parsnips, peeled
4 oz. celery root, trimmed and peeled
1 Tbsp agave nectar (or honey)
1/2 tsp ground cinnamon
1/2 tsp coriander seeds, lightly toasted and ground
1/4 tsp ground nutmeg
Pinch of cayenne pepper (or hot paprika)
4 cups vegetable broth (OR 4 cups water + 4 tsp homemade vegetable bouillon)
Grated zest of 1 orange
3 Tbsp fresh orange juice
1 Tbsp fresh lemon juice, plus more to taste
Chile oil (or fruity olive oil), for serving (optional)

Preheat the oven to 375 degrees. Wash the sweet potato, pierce it a few times with a fork, and roast it on a foil-lined baking sheet until completely soft, about 45 minutes (longer if it’s very large). Allow to cool slightly, then peel.

While the sweet potato is roasting, sauté the onion in the olive oil with a pinch of salt over medium-low heat, stirring often, until it’s softened and browned, at least 20 minutes (longer if needed). Don’t rush it!

Slice the carrots, parsnips, and celery root and combine them in a large soup pot with about 3 cups water, the salt, the agave nectar, and the spices. Bring to a boil over medium heat, then reduce heat to low and simmer the vegetables, covered, until they are completely tender, about 30 minutes. Add the roasted sweet potato and the sautéed onion as soon as they are ready, along with the vegetable broth (or water + bouillon), orange zest, and citrus juices.

Puree the soup in batches in a blender, or with an immersion blender, until completely smooth.
Oh, you haven’t met my Vitamix! Best Christmas present ever. I’ve used it in some way nearly every day since I got it.

Return the soup to the (cleaned) pot, bring it back to a simmer, and taste it. Correct the seasoning with more salt or a little more lemon juice if needed.

Serve with a drizzle of hot chile oil (or fruity olive oil) on top, and perhaps some crusty bread alongside. This soup is so fragrant and flavorful, it made me temporarily not mind that this winter seems to be going on forever.

Yield: 4-6 servings. Per serving (4): 216 calories, 7.4g fat (1g sat), 37.1g carbs, 7g fiber, 3g protein.
Per serving (6): 144 calories, 4.9g fat (.5g sat), 24.7g carbs, 4g fiber, 2g protein.

If you like this, you might also like…
Spiced red lentil soup
Creamy chickpea soup
White bean garlic soup

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1 comment:

  1. That looks good and definitely healthy. Recipe makes a lot!