Spring has been reticent here in Chicago. With each seasonably warm day comes a discouraging string of unseasonably dark, cold, and windy days. But we must make lemonade out of lemons! And so I’ve come to view the capriciousness of the seasons as a time to continue my hibernation, cooking up big vats of richly flavored soups, ideally full of my favorite winter vegetable – sweet potatoes!
This deceptively hearty soup is in actuality quite light and invigorating, with its abundance of vegetables, deeply layered flavor profile, and decisively spicy kick. It provides you with a cherry little bowl of nutrition, no matter how dour your climate may presently be. I also love it for its vibrantly orange color and ability to rally the spirits on a frigid, gloomy night in April where you find yourself wondering why you’ve chosen to live in a climate where such temperatures dare to show themselves past March.
Posted in Main Courses, Soups, Vegetarian
Tagged African Soup, African Sweet Potato & Peanut Soup, African Sweet Potato Soup, Carrot & Peanut Soup, Carrot Soup, Peanut Soup, Spicy Carrot Soup, Spicy Peanut Soup, Spicy Sweet Potato Soup, Spicy Tomato Soup, Sweet Potato and Carrot Soup, Sweet Potatoes, Vegan African Soup, vegan soups, Vegetarian African Soup
Quick Carrot Soup
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 1/2″ knob of fresh ginger, peeled and grated
a large bunch of carrots, greens removed, peeled, and roughly chopped
2 cups vegetable broth
1 1/2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon ground coriander
1 1/2 teaspoon fresh lemon juice
greek yogurt, for serving
a few handfuls of cilantro, roughly chopped
1.) In a large pot or Dutch Oven, heat oil over medium-high heat. Saute onions for 10 minutes; until begin to turn golden. Add garlic and ginger and saute for 1 minutes. Add carrots and saute for 2 minutes.
2.) Add broth, bring to a boil, reduce heat, cover, and simmer until carrots are very tender; 20-30 minutes.
3.) Cool slightly and puree in batches. Return to pot and stir in cumin and coriander. Serve garnished with a spoonful of yogurt and a large handful of chopped cilantro.