friends, it’s been a while. I hope you’re keeping well.
i missed the boat on a holiday favorites post this year (boo) but two things:
first, i have a delicious soup for you today that we’ve been making on repeat over here – it’s a simple vegetable purée with a deceptively complex flavor and luxurious texture. The potato adds great body with just the right note of sweetness and pairs beautifully with the ginger and coconut. If you enjoy warm gingery Caribbean style soups, a little bit sweet, a little bit spicy, this one is for you!
second, a little psa for one my dearest blogging buddies, Sally over at bewitching kitchen, who will be appearing on The Great American Baking Show: Holiday Edition tonight at 9pm EST!! I am over the moon excited for this beautiful human who persisted in her dream and was selected to be on the show. A couple of admissions — I have never seen The Great American Baking Show (it will be my first time!). I know little to nothing about baking (I mean this is my idea of a cookie). I may or may not have heard that Paul Hollywood is dreamy. I’m hitting the holiday edition hard tonight folks and I hope some of you will join me; I cannot wait to see my vivacious Brazilian friend set the white tent on fire. Go Sally!
- 1 pound (450 g) carrots, peeled and coarsely chopped (can use baby carrots)
- 1 pound (450 g) sweet potato variety of choice (I used white) peeled and coarsely chopped
- 1 medium red onion, peeled and coarsely chopped
- 2 Tbsp (or to taste) grated ginger
- 2 tsp chili powder
- ½ tsp salt or to taste
- ⅓ tsp pepper or to taste
- 32 oz (946 ml) vegetable broth
- 1 cup (250 ml) almond milk (or milk variety of choice))
- ⅓ cup (90 ml) full fat coconut milk to finish
- Heat some olive oil in a rimmed skillet on stove over low-medium heat.
- Sauté onion in the oil until translucent adding 1 tsp of chili, 1 Tbsp of the ginger, salt & pepper part way through. Stir to combine.
- Add chopped carrots and sweet potato to skillet and sprinkle with remaining chili. Top with vegetable broth (vegetables should be covered).
- Bring to a boil and then lower to simmer for about 12 minutes or until the veggies are fork tender (I covered partly with lid).
- Remove from heat, stir in milk and remaining ginger.
- Transfer vegetables in batches with some but not all of liquid to a blender/processor and blend each batch until smooth and creamy. You can adjust thickness of soup by adding more/less broth as desired. Once you're happy with the thickness, return the puréed soup to a clean pot and mix in coconut milk, making any final seasoning adjustments as you sample. Warm soup through before serving. Garnish as desired with greens, a swirl of coconut cream and/or some festive pom seeds!
I haven’t watched yet, but I plan to. I’m a huge fan of the Great British Baking Show. The American version, while somehow not as charming for lack of English accents, I always follow as well. It’ll be fun to know that I’m one degree of cyber-separation from Sally.
she’s an all-star; love that woman. .
What s gorgeous soup, love the colour and the pomegranate too! I made something similar with butternut squash during our sojourn in Arizona, will try your recipe next time!
Congratulations Sally! Didn’t have time to watch it during our stay in Arizona but will see if I could find it in Canada.
hope it was a great trip Eva, find myself gravitating towards all those warming flavors in soup this time of year… enjoy.
Hey Kelly! So glad to see you back. Hope things have been o,k. and that you are your family are doing well.
Your soup looks delicious and I especially love the pomegranates on top. Gotta beta carotene punch going on here with the carrots and sweet potatoes – a great combination of flavors. It’s warm today but this will be a great soup for next week when we drop back into the 30’s.
Hope you and your family have a very Happy Holiday Season!!!
thanks mj! sending best wishes to you and family too! x
ps: it’s been in the 30s here last few days; had to deice my car the other morning before work (don’t have a scraper – should’ve asked santa;) – used the base of my water bottle, not exactly efficient) hah
So pretty! I like how you’ve decorated with the poms. I have everything to make this soup this weekend, thank you for this recipe. Sounds delicious.
Hiii! I mean any excuse to work in those festive poms, right? :)) they are appearing everywhere over here these days — we pop them into our drinks and our morning oatmeal, so yummy. I hope you love the combination of flavors here, thanks so much for dropping by.
What an honor for your friend! Congratulations. Would a yam work in place of sweet potato? I’d like to make this soup
yes! so happy for her. Yams work beautifully here (interesting tidbit, most potatoes labeled yam in grocery stores are actually white sweet potatoes). I hope you love this soup Jodie! Thanks for your note.
Thank you SO SO MUCH! It’s been indeed the wildest ride of my life, and I cannot wait for tonight to be over. It is hard not to know how they will portray each of us, so all contestants are pretty anxious.
we formed a nice group that is keeping in touch on pretty much a daily basis since we were filming in August. I hope you enjoy the show!
Sally…. oh my goodness, congratulations friend! our whole family watched the premier (boys home from college) dog and cat in tow :) and loved it. We were hanging from the edge of our cushions for Sally moments …. that olive oil cake tho; you knocked it out of the park with your breathtaking decor. We desperately wanted to taste your breadsticks (and all the others too) so much work in that braiding but what a result. Could not be happier for you! We had to wait till 9 pm in the west too (I’m usually one to hit the sack by 8:30 – swinger – but it was worth the hangover, haha), x.
I hope you will still be my friend… ;-) ;-) ;-)
love u!