Tell me that I can just roughly chop up the vegetables and throw them in the pot and end up with something tasty and nutritious, then, I’m making that dish! The carrots and potatoes cook in ten minutes and then it’s to the blender for a quick blitz and serve. The soup is very versatile and I’ve done it several times with butternut squash instead of carrots, but I happened to have boatloads of carrots, so that’s what I used. To entice my son, I dressed it up with the zatar croutons and a drizzle of basil oil, but it’s just as good eaten without them. Eating colorful fruits and vegetables has been drummed into me so much, that just looking at the carrots and sweet potatoes, makes me feel good. The zing of fresh ginger, and a more than generous sprinkle of black pepper, gives it a nice bite. I’ve actually started using grated ginger in all my soups, not just for the ‘health’ factor, but also for the ‘punch’ of flavor it delivers to any soup. If possible, use organic vegetables when you can.
Carrot and Sweet Potato Soup
Prep level easy
5 carrots (or 2 cups chopped butternut squash) peeled and cut in chunks
2 sweet potatoes peeled and cut in chunks
1 onion cut in half
1 ½ teaspoons freshly grated ginger (or ½ teaspoon ground ginger)
4 garlic cloves
3 tablespoons maple syrup or honey
4 cups of water or vegetable/chicken stock
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon all spice
¼ - ½ teaspoon black pepper
½- 1 teaspoon salt
In a medium to large pot, put the carrots and sweet potatoes. Add the stock or water and all the spices. Cook on medium heat for around 15-20 minutes, or until the carrots become tender. Leave the vegetables to cool down a little bit. Pour everything in a blender and blitz until smooth. Add a bit of water if the consistency is too thick. Pour back into the pot to warm up if needed. Garnish with zatar brioche croutons and a drizzle of fresh basil oil (optional) if desired.
Zatar Brioche Croutons
2 slices of brioche bread
5 tablespoons extra virgin olive oil
1 tablespoon grated parmesan cheese
1-2 tablespoons zatar mix
Mix the oil, zatar and parmesan cheese. Spread the zatar paste on the bread. Toast the zatar under a broiler for a minute or two being careful not to burn them. Cut into cubes and serve with the soup.
4-8 stalks of basil (half cup loosely packed basil leaves)
1 garlic clove pressed
¼ cup extra virgin olive oil
Blend everything in a mini food processor. Refrigerate any extra in a jar.