One of our favourite soups is one I found more than a decade ago. It works with almost any vegetable combination and the end result is a smooth and velvety bowl of deliciousness that we never tire of. I’ve shared the recipe in our favourite version below but feel free to vary the amounts and types of root vegetables.
Coconut, Ginger, Carrot and Sweet Potato Soup
adapted from Canadian Living
*updated December 2017
1 butternut squash, peeled, seeded and cubed
1 medium sized sweet potato or yam, peeled and cubed
6 large carrots, cut in 2″ chunks
2 Tbsp. olive oil
1 Tbsp. olive oil
1 onion, chopped
2 stalks celery, chopped
1 sweet red, yellow or orange pepper
1/4 cup fresh cilantro, stems and leaves divided and each chopped
2 cloves garlic, diced
1 Tbsp. fresh ginger, peeled and diced
5 cups chicken stock
1 cup water
1 Tbsp soy sauce or fish sauce
1 Tbsp brown sugar
1/2 tsp pepper
1 can coconut milk
2 tsp. lime juice
1 pound of shrimp, cleaned & deveined (optional)
Optional first step: mix squash, sweet potato and carrots with 2 Tbps. olive oil and a generous sprinkling of sea salt. Mix well and roast on large pan at 425 degrees for 25 minutes. Use a large enough pan that the vegetables will not be crowded.
Heat olive oil over medium high heat until hot. Add onion, celery, sweet pepper and cilantro stalks and immediately reduce heat to lowest setting. Add garlic and cook the mixture slowly for 30 minutes, stirring occasionally, until it is aromatic and the vegetables have softened. Add squash, sweet potato and carrots- if they were not roasted, cook in the onion mixture for a few minutes. If these vegetables were roasted, follow them into the pot with the stock, water, soy/fish sauce, sugar and pepper. Simmer, on low heat, for 25 minutes. Remove from heat, add cilantro leaves and puree with immersion blender until soup is very smooth. Return to heat and stir in coconut milk and lime juice. Season with salt and pepper as needed.
The original recipe calls for the addition of 1 pound of shrimp, added with the coconut milk after the soup is pureed – we usually pan fry a few shrimp at a time to add to the top of each bowl of soup (~6-8 large shrimp per bowl) when we serve. It’s a lovely addition. We also enjoy the soup very much without the shrimp, particularly with a sprinkling of sunflower seeds or with a slice of crusty bread for lunch on a rainy day.