Creamy Sweet Root Soup

Recipe by Doreen

I love this soup for many reasons: 

it’s so very healthy and the thick creamy texture makes for great satisfying comfort food.  It’s very easy to prepare because there is very little hands on prep time involved by slow roasting vegetables instead of the usual chopping and boiling.  It’s also very flexible as you can adjust the quantity of vegetables up or down according to what you like or have in your pantry and then balance with liquids accordingly without affecting the outcome. 

Creamy Sweet Root Soup

                    Ingredients

• 1 Sweet Potato  

• 1 small butter nut squash or ½ medium-large size  

• 1 medium red  onion

• 2 medium- large carrots  

• coconut oil or oil of choice

• 1 teaspoon of mild curry powder or paste (use more or less according to taste)

• 2 cups vegetable broth (Trader Joe’s is organic and only 70 mg of sodium)

• ¼ - ½ cup coconut milk (optional but it provides good balance)

                    Instructions

• Preheat oven to 400 ^o

• Pierce potato with fork several times

• Cut butternut squash lengthwise and scoop out seeds

• Peel carrots and leave whole 

• Peel onion and cut into ¼-1/2  inch thick slices 

• Rub coconut oil on all vegetables to prevent drying out in oven.

• Place a sheet of parchment paper on a large baking sheet or line with foil.

• Arrange all vegetables in a single layer with squash cut-side down.

• Roast approximately 45 minutes or until vegetables are slightly soft when fork passes through  

When vegetables are cooled, peel and place in food processor with curry, 1 cup of the vegetable stock and ¼ cup coconut milk if using. Process until pureed to a smooth consistency.  Add additional stock and coconut milk until the desired balance and consistency is reached.

Your soup will be a beautiful shade of orange!

Serve with a swirl of milk, cream or coconut milk 
and crusty grainy bread!  

~ Enjoy ~