All Photos © Christine Elise McCarthy 2016
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This might – honestly – be the most delicious soup I have ever made and it is as easy as can be. If you have a blender, food processor or immersion blender – you can wow the fuck out of your friends with this glorious, autumnal, light & healthy, rich & creamy soup! I used all the random veggies that I had wilting in my vegetable bins. You can add or subtract ingredients but I gotta say – this baby is kinda perfect! Very little added oil & chock full of veggie nutrients. The Coconut- ginger cream is certainly optional but it adds a nice level. The pistachios & pomegranate were for texture & color – but they can go with little impact on this soup. If you are not vegan – stirring in a little goat cheese might be a nice touch.
Vegan Creamy Roasted Red Pepper & Sweet Potato Soup with Coconut-Ginger Cream, Pistachios & Pomegranate Seeds
Serves 4 very well
3 medium sweet potatoes – sliced into 1/2-inch rounds
3 bell peppers – halved & seeded
1/2 onion (or a leek or some shallots) – peeled & cut in half
10 small carrots – ends trimmed
1 jalapeno (optional)
1 TBS fresh lemon juice (optional)
2 garlic cloves
1 tsp red (or other) curry powder (or curry paste)
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 to 1 tsp cayenne
Several fresh thyme sprigs (or 1/2 tsp dry thyme)
4 cups vegetable stock
olive oil (or coconut or other oil)
Garnish – pistachios and pomegranate seeds (optional)
for the coconut-ginger cream
5.5 ounces coconut milk
1-3 TBS minced ginger (I used a squeezable kind) – or to taste
Heat the oven to 450 degrees.
Toss the vegetables in a bit of olive oil & spread in a single layer on cooking sheets (covered with either foil sprayed with cooking spray or parchment paper). Salt & pepper liberally. Cook for about 30+ minutes or until the veggies are soft. Some might need to come out earlier than others. I cooked an extra sweet potato to put in my dogs’ food tonight. They LOVE sweet potatoes. The bell peppers should blacken a little bit. When the peppers are done – either put them in a tightly-closed container or wrap them in foil to cool a bit. This will make them sweat & the skins should peel off nicely under running water. Do not worry if all the skin does not come off.
Meanwhile – combine the coconut milk & ginger – adding ginger in increments – until it tastes good to you. Set aside.
Once you can handle the veggies (not the sweet potatoes) – chop them a little bit. Seed the jalapeno to make it less spicy. I used the seeds.
Heat a little olive oil in a large stock pot & add the chopped veggies & sweet potato and garlic. Stir to combine & then add stock & spices. Squeeze in about a TBS lemon juice. Bring to a boil & turn off heat.
Puree the soup in batches or with an immersion blender. I added about 1-2 cups of water to thin it enough to puree in the blender. Season with S&P.
Serve garnished with coconut-ginger cream, pistachios & pomegranate seeds.