Creamy sweet potato and carrot soup

LEAH’S NOTEBOOK:

*PLEASE FEEL FREE TO SKIP MY MUSINGS AND GO DIRECTLY TO THE RECIPE.

How is it that Christmas is here in two days?! I love Christmas and I feel that I am not ready for it to come and go. I just want to enjoy the Christmas decorations for a little bit more. Winter has also definitely arrived in the Bay Area. Temperature has dropped in the 30s and 40s. We are freezing and it has been raining hard almost everyday! I know, I know…but that is cold for us here in San Francisco! And I love that it is cold! It just means pjs and hot cocoa for me.

Even though I grew up in the Philippines, I am not really a tropical kind of woman unless I am enjoying margarita by the beach. I love cold weather! (Didn’t I already say that?!) I love being under the fluffy blankets while the fire is roaring in the fireplace. I love hot coffee year-round but more so during fall and while drinking it with pastries. And I love to eat soup for dinner as soon as I get home from work during cold evenings.

BFF gave me a package of already peeled and chopped sweet potatoes. It gave me the idea to make sweet potato soup with it. This pot of sweet potato soup was the best one ever! Lucky for me that Mr Sweetie does not care for soup, it was all mine! I enjoyed it for few days without getting tired of it. It could also be made vegan but do not allow “vegan” to turn you off if you are a big carnivore (like Mr. Sweetie). You can use real cream and meat-based broth. It was a big plus, though, for me, who although not one hundred percent vegetarian, (more like 99.9 percent), I was able to really enjoy the delicious soup without missing the dairy.

INGREDIENTS

•  5 cups sweet potatoes, cubed into big pieces (about 2 inches)*
•  1 tablespoon EVOO or 2 tablespoons butter
•  1 medium onion, roughly chopped
•  3 medium carrots, peeled and diced
•  3 garlic cloves, minced
•  1 teaspoon dried oregano
•  3/4 teaspoon ground ginger
•  1/2 teaspoon ground cumin
•  3 cups chicken or vegetable stock or broth
•  Coconut milk, 14 oz can (light or full fat)
• Salt and pepper to taste

INSTRUCTIONS

1. Peel and coarsely cube sweet potatoes. *The size would not matter because they will be boiled and pureed or mashed. Set aside.
2. Peel and also dice the carrots into small pieces.
3. Heat butter (or EVOO) in a large dutch oven over medium heat until butter is melted. Add diced onion and carrots. Cook for about 5 minutes until carrots are tender. Add minced garlic and cook for about 1-2 minutes being careful to not burn the garlic. Add dried oregano, ground ginger, ground cumin, salt and pepper. Cook and stir occasionally for about a minute.
4. Add broth and coconut milk. Bring to soft boil then lower to simmer on low heat until sweet potatoes are soft when pierced with a fork.
5. Mash sweet potatoes and carrots with fork or masher until combined. (Be careful! The soup is going to be hot!) Add more salt and pepper if needed. If creamier consistency is desired (which I highly recommend!), transfer to process in blender or food processor after soup has cooled down. Immersion blender works best for soup if you have it!
6. Gently transfer the soup and reheat back in the pot if the soup has cooled down in the blender while processing.
7. Best accompanied by cheesy crackers and drizzle with extra coconut milk on top (optional). Enjoy!

Did you make this creamy sweet potato soup? Please leave a message below.