I don’t eat a ton of cooked carrots any more (because the sugar in cooked carrots is higher than raw carrots), but when I do, it’s this carrot soup. Three out of my four children love this soup. My five-year-old has told me, he is taking a break from soup. In any case, this soup is easy to make and family friendly. And with Easter coming up, it’s the perfect addition to this week’s meals. Carrots are high in beta carotene, fiber and Vitamin K1. Great for lowering cholesterol, lowering high blood pressure, strengthening immune system (gotta love that) and we all know eating carrots can help improve eye health. The health benefits of this soup far outreach the marginal rise in naturally occurring sugars. The addition of the sweet potato makes it creamy without the cream! Make a double batch and store half in the freezer for up to 3 months.

Serves 6-8 / Prep time 15 minutes / Cook time 35-40 minutes / Total time 50-55 minutes

Gather

1/4 cup/about 59 ml olive oil, coconut oil or avocado oil

1 medium sized yellow onion, diced

1 shallot, diced

1 leak, white parts only, cut into small strips and washed to remove any dirt

1 celery stalk, diced

2 garlic cloves, minced

1 teaspoon /5 ml cumin powder

1 pound (about 8-9) medium sized carrots, washed and cut into bite size pieces

1 medium sized garnet yam or Japanese sweet, peeled and cubed into bite size pieces

4-5 cups / 946 - 1182 ml Roasted Vegetable Stock (see previous post for recipe) or water. You may need more water. You want to make sure the vegetables are covered depending on the size of all your veggies.

Salt and pepper to taste.

Make

In a medium pot over medium heat add the oil, onions, shallots, leak, and celery and cook till soft and translucent, stirring constantly, making sure the onions and leeks do not brown, about 7 minutes. Lower flame if necessary.

Add the garlic and stir for 2 minutes, continually stirring.

Then add the cumin powder and stir until well incorporated.

Add the carrots and sweet potato and the stock.

Bring to a brief boil, reduce the heat to low and simmer uncovered for about 35-40 minutes until the carrots are fork-tender.

Turn off heat and allow to cool 5-10 minutes.

Working in batched, transfer the soup mixture to a high speed blender and puree till smooth. Add salt and pepper to taste. Return to pot and heat up to desired temperature.

Pour into individual bowls and work your garnishing magic.

Swirl almond yogurt, toasted chili sesame oil, Sriracha, fresh chopped Cilantro, Cumin Salt or just leave it plain for the kids.

Recipe developed by Anna Getty of Amalgam Kitchen.

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