11/15/10

Roasted sweet potato & carrot soup with pumpkin seeds

Fall season makes me think of soups, stews, pots of chili and maybe even tuna noodle casseroles. I'm craving simple foods that don't take too much time to put together and are a great resource for leftovers.

I had a few sweet potatoes in my refrigerator, some carrots, and a can of coconut milk. Why not make soup, I thought? And so I roasted the vegetables with a few spices, added some coconut milk and chicken broth and pureed the mixture till it was perfectly smooth. For a bit of texture I added roasted and salted pumpkin seeds. What's not to like? You can serve this simple soup at your Thanksgiving table as first course or sip it while you are basting the turkey.

Roasted sweet potato & carrot soup with pumpkin seeds

Ingredients
2 sweet potatoes, peeled, cubed
4 carrots, peeled, chopped into the same size as sweet potato cubes
salt & pepper
olive oil
2 teaspoons cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1 can coconut milk {Note: I used lite coconut milk because that's what I had: do not make the same mistake. It leaves a slightly sweet and artificial flavor in your mouth.}
1 cup chicken broth
garnish: roasted and salted pumpkin seeds

Directions
1. Preheat the oven to 425. Combine sweet potatoes and carrots with oil and spices. Roast in single layer on a parchment paper covered cookie sheet for about 40 minutes.

  



2. In a blender combine roasted vegetables, coconut milk and chicken broth. Puree till smooth. Reheat the soup slowly in a heavy bottomed pot. Serve soup in bowls garnished with pumpkin seeds.



You can make similar soup with butternut squash, pumpkin or just use carrots or sweet potatoes by themselves.




Have you made a pureed soup lately? If so, which ingredients did you use? Please share!

13 comments:

Esi said...

Great pics! I haven't made a pureed soup in a while because of lack of a blender, but I have one now!! The soup combo sounds really good.

Irina said...

I just made a pureed soup last night - chicken broth, black beans, and canned tomatoes, all of it creamed with an immersion blender (one of the best gifts I've ever received - thanks, Mom!), thickened with some cooked rice, seasoned with cumin and cayenne, and topped with homemade tortilla chips and chopped green onions. I eat vegetarian but I do taste the meat-based dishes that I cook for my husband, and I thought the soup was pretty good. My husband loved it and asked me to make it as often as I can! Who knew that a simple recipe utilizing just a few basic pantry ingredients could turn out so well?

The Duo Dishes said...

Did somebody say sweet potatoes? But of course this sounds quite perfect.

♥peachkins♥ said...

lovely soup!

Heavenly Housewife said...

I love the pumpkin seeds as a garnish, it makes it look so pretty!
*kisses* HH

Mary said...

great photos.

Meister said...

You just helped me settle on the soup course for my Friendsgiving celebration this week! Can't wait.

nicole said...

olga! this looks delicious. can i add fennel? if so, how?

Dustin Baier said...

This looks really tasty. They would be a great recipe to share over at www.dishfolio.com Soups are wonderful this time of year.

Chef Fresco said...

Yummm! This soup looks so thick and creamy! Love the idea to top it with the seeds.

BangaloreBaker said...

Beautiful pictures. I have made many soups and all of them are pureed. I had not even realized that. I made a carrot soup thai style using coconut milk. This reminded me of that.

nicole said...

just made this and it's delicious! it's pretty thick, but I like it thick and creamy. Dan said it was so creamy, it made him gag. Should I thin it out so it's not so baby-food like? it may be that he doesnt like coconut either.

Tina said...

I made this on Sunday and it was amazing!! Huge hit, my husband liked it (he used the phrase "fricken delightful"). It will most likely be taking the spot of our butternut squash soup this thanksgiving. It was so easy too. HIGHLY reco making this!