Happy Birthday to meeeee! So lets celebrate with something a little different. In comes soup!
Ah Carrot, Sweet Potato, Ginger + Almond Soup, I hold you very very dear to my heart. (Your ridiculously long name should hint at it a liiiitle bit) Did you know that? You did? You could tell by how I make you every second week and sometimes a few weeks in a row? Good good. Glad to know you feel loved.
When I lived at home, every week my mom would ask us what soup we would like for dinner. Every single time my answer was the same. Carrot, Sweet Potato, Ginger + Almond Soup pretty please!! And then she’d look at me and say, “Again? No, not this week. You know you’re gonna turn orange one day, Emma!” And then I would sigh, “Fiiiiinnnee Mom.” And continue naming every kind of soup that popped into my head.
This soup is reminds me of home, this soup is utterly delicious and this soup is the best! I hope you love it as much as I do!
CARROT-GINGER, ALMOND + SWEET POTATO SOUP-serves 4-5
- 1 lb carrots, peeled and chopped
- 1 lb sweet potato, peeled and chopped
- 4 cups vegetable stock
- 1/2 tsp. salt
- 1 medium potato, peeled and cubed
- 1/4 cup butter (or coconut oil to make vegan)
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 1/2 cup chopped almonds
- 1 TB grated ginger root
- 1/4 cup milk (or coconut milk to make vegan)
In a large pot, bring carrots, sweet potato, stock, salt and potato to a boil. Cover and simmer for 12-15 minutes, until everything is tender.
While soup is simmering, melt butter in a frying pan, then add onions, garlic and almonds and sauté until onions are clear and tender. Add in ginger and continue sautéing for 2 additional minutes.
Add onion mixture to simmering pot of soup, and stir to combine. Puree soup in a blender until smooth, in batches if necessary.
Return to heat, stir in milk and pepper to taste.