Orange you glad it’s Fall? Nothing says comfort like sweet potatoes and soup! Great for any chilly night and easy to make as well.
Makes 2 servings
1 cups sweet potatoes, pre-cooked and cubed
1 cup carrots, scrubbed and diced
2 cups vegetable broth
1-2 cloves of garlic
2 tsp grated ginger
1 tsp cumin
salt to taste
pepper to taste
optional: handful of enoki mushrooms
chopped chives for garnish
Put everything in a pot and bring to a boil. Once at boiling, turn down the heat and let simmer for 15 minutes. Carefully, puree in a blender, food processor, or (like me) use a stick blender. Transfer soup to serving bowls. Stir some enoki mushrooms and garnish with chopped chives.
This recipe is part of the Vegan Thanksgiving 2011 Project. To see the rest of the menu, click here.
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Leave a Reply to vmaryv Cancel reply
I made this last night ; it was cold outside and this soup was delicious. I didn’t add the mushrooms to the soup as I made stuffed portabellos. We also had crusty bread with it. Thanks for the recipe! 🙂
I’m glad you gave it a try and enjoyed it! Thanks for the comment. 🙂