Carrot Greens and Sweet Potato Soup
This Vegan Soup is a delectably sweet and spicy combination with all the goodness of beautiful veggies. It is very simple to prepare and takes about 40 mins and a delicious dinner is ready. Serve hot with some garlic bread or rice on the side and I am sure you are going to love your dinner.
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Ingredients
- 1 Medium Onion You can use either Red or White
- 1 Medium Sweet Potato Chopped in Medium Sized Peices
- 5 Small Carrots + Their Greens Chopped and remove the Stems of the Greens
- 1 Tsp Grated Garlic
- 1/2 Tsp Red Cayenne Pepper
- 1/2 Tsp Red Chili Flakes
- 4 Tbsp Olive Oil I have added more oil because we will be making chili oil and keeping it aside for our soup topping
- 1 Tsp Dried Oregano
- 1/3 Cup Coconut Cream Canned or Fresh
- Salt to Taste
- 1 + 1/2 Cup Water or Vegetable Stock
- 1 Tbsp Honey You can add upto 2 Tbsp if you want your soup to be a little sweeter
Instructions
- In a heavy bottom, pot on a medium-low flame, add 4 Tbsp oil. Once heated add Red chili flakes. Sauté and keep about 2 Tbsp of chili oil separately to use the chili oil for topping on the soup before serving.
- Add sliced onions and let them caramelize. Once they caramelize add grated garlic and sauté.
- Once the garlic browns up a little add the veggies. Add Red Cayenne Pepper, Oregano and Salt. Mix the veggies well with the spices and add water/ vegetable stock. Stir well and Let it simmer for 10-15 mins.
- Once the vegetables are boiled and the water is reduced by 1/3rd. Turn off the stove and let it cool.
- Once cool add to your mixer jar and grind it.
- Once the soup is pureed nice and soft strain it using a strainer to have a nice smooth texture.
- Add it back to the heavy bottom saucepan on a medium-high flame, Add about
- Add coconut cream, give it a nice mix, simmer it for 5 minutes and you the soup is ready.
- Top your soup with some coconut cream and chili oil. Serve hot with Garlic bread or rice. We enjoyed it with garlic bread and wild rice.
