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

1

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.

2

Add in the barbecue sauce, and stir to coat.

3

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.

4

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.

5

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

6

Serve with your choice of garnish(es).

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

1

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.

2

Add in the barbecue sauce, and stir to coat.

3

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.

4

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.

5

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

6

Serve with your choice of garnish(es).

Smokey Carrot & Sweet Potato Soup

1 Comment

  1. Janet on December 30, 2015 at 6:32 pm

    Easy to make and quite tasty

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