Nothing comforts the soul more in the cold weather than curling up with a hot bowl of soup. This blended soup, however, stands out for its creamy texture and flavor. The secret ingredient: coconut cream. If you’re looking to learn more about how to make it, here’s a simple guide that you’ll love!
Ingredients:
- 1 large sweet potato, peeled and cubed
- 1 butternut squash, peeled and cubed
- 2 carrots, peeled and diced
- 1 onion
- 2 cloves garlic
- Approximately 4 cups of water
- ⅓ can of coconut cream (5 oz)
- 2 tablespoons of tahini paste (optional)
- 1 tablespoon turmeric
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon dried ginger
- ½ tablespoon cinnamon
- ½ tablespoon allspice
- Salt and pepper to taste
- Approximately 1 tablespoon of olive oil
- Immersion blender or food processor
Directions:
- In a large pot, set the heat at medium temperature, then add olive oil. Slice the onion length-wise and mince the garlic cloves before adding both to the hot oil. Sautee until the aromatics are fragrant.
- While the onions and garlic sautee, peel and chop the sweet potato, carrots, and squash. Once the onions are translucent and fragrant, add the rest of the vegetables to sautee for a few minutes in the oil.
- Pour 4 measured cups of water over the vegetables, and add more water by the half-cup depending on preference for a more thin or thick soup. Bring the water to a boil before reducing the mixture to a simmer, covered by a lid, for approximately 25 minutes. Make sure before proceeding to poke a vegetable with a fork to ensure its readiness.
- Plug in an immersion blender beside the pot and blend the vegetables until a thick, yet creamy broth results. If using a food processor or standing blender, simply transfer the soup from the pot to the blender, and then back into the pot once blended. Leaving the heat on the lowest setting, add the coconut cream before adding cinnamon, allspice, curry, cumin, ginger, turmeric, salt, and pepper. The coconut cream should immediately give the soup a change in hue, resulting in a mustard-yellow color rather than a stark orange. Additionally, to add a nutty sesame flavor to the dish as well as some thickness, opt to add raw tahini paste.
- Let the soup simmer uncovered for a few more minutes before removing it from the heat. Garnish with sliced almonds or pine nuts as a final touch, and enjoy.
