Smokey Carrot & Sweet Potato Soup

Name: Smokey Carrot & Sweet Potato Soup
Ingredients: 2 tbsp butter or coconut oil; 1 small white onion, roughly chopped; 1 tsp salt (kosher, fine grain sea salt, or pink are best); 2 tbsp bbq sauce; 2 # orange carrots, tops removed, scrubbed and peeled. Chop to 1/2" dice. (~2-3 cups); 1 # sweet potatoes, scrubbed and peeled. Chop to 1/2" dice. (~1.5 cups); 1 can coconut milk or 1.75 cups veggie stock; 2 cups apple cider; 1 tbsp apple cider vinegar; 1/2 tsp pepper; Optional garnish-- tangy yogurt, pumpkin seeds, parsley, feta

This smokey and rich soup is done in just a half hour. It makes a great packed lunch, or a beautiful first course for a special occasion dinner. The garnishes are all optional, but try a few to your taste. Inspired by Heidi Swanson's "A Simple Carrot Soup."

2 tbsp butter or coconut oil

1 small white onion, roughly chopped

1 tsp salt (kosher, fine grain sea salt, or pink are best)

2 tbsp bbq sauce

2 # orange carrots, tops removed, scrubbed and peeled. Chop to 1/2" dice. (~2-3 cups)

1 # sweet potatoes, scrubbed and peeled. Chop to 1/2" dice. (~1.5 cups)

1 can coconut milk or 1.75 cups veggie stock

2 cups apple cider

1 tbsp apple cider vinegar

1/2 tsp pepper

Optional garnish-- tangy yogurt, pumpkin seeds, parsley, feta

Melt the butter or coconut oil over medium heat. Add the onions, and sweat without browning (adjust heat as needed) for about 10 minutes. Add 1 tsp salt.

Add in the barbecue sauce, and stir to coat.

Add in the carrots and sweet potatoes, and allow to cook together without browning for about 5 minutes, and the pour in the coconut milk or stock, the cider and the vinegar. Bring to a simmer and allow the potatoes and carrots to soften, about 15-18 minutes.

Purée using an immersion blender, a food mill, or in a Vitamix (be careful not to speed it up too high or it will whip a lot of air in your soup and it will become very frothy), and make totally smooth.

Taste to adjust seasoning, add a pinch more salt and the pepper if needed.

Serve with your choice of garnish(es).

CategoryCat McAllester, Holidays, Soups & Stews, Vegan, VegetarianTags#barbecuesauce, #sweetpotatoes, #carrots, #stock, #yogurt

Ingredients

2 tbsp butter or coconut oil

1 small white onion, roughly chopped

1 tsp salt (kosher, fine grain sea salt, or pink are best)

2 tbsp bbq sauce

2 # orange carrots, tops removed, scrubbed and peeled. Chop to 1/2" dice. (~2-3 cups)

1 # sweet potatoes, scrubbed and peeled. Chop to 1/2" dice. (~1.5 cups)

1 can coconut milk or 1.75 cups veggie stock

2 cups apple cider

1 tbsp apple cider vinegar

1/2 tsp pepper

Optional garnish-- tangy yogurt, pumpkin seeds, parsley, feta

Directions

Melt the butter or coconut oil over medium heat. Add the onions, and sweat without browning (adjust heat as needed) for about 10 minutes. Add 1 tsp salt.

Add in the barbecue sauce, and stir to coat.

Taste to adjust seasoning, add a pinch more salt and the pepper if needed.

Serve with your choice of garnish(es).

Smokey Carrot & Sweet Potato Soup

Ingredients Directions

Smokey Carrot & Sweet Potato Soup

Ingredients

Directions

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