Are you guys prepared for all of the yummy Harvest times foods coming your way?
I wish I could say that I was pulling out my cozy hoodies and snug boots instead of the truth, that I’m itching to dig out my shorts, but I’m getting pretty good at this faking Autumn in Spring weather thing. Plus, it’s not actually that warm yet here and the transition seasons, Spring and Autumn, can feel surprisingly similar here because neither one is at all predictable. I thought we were well on our way to it being warm out but it seems the winter is hanging onto every last moment of it’s dying breaths and keeping things pretty crisp, so it’s not hard to imagine that it’s harvest time.
I think this is the longest amount of time that I’ve ever help back on a post before. I actually made this about a month and a half ago on a day that I was overwhelmed with the excitement about approaching holidays and a need to make something festive. Of course, after I made it I realized it would probably be best to wait a bit before posting as it was harvest time nowhere on the planet, so it was temporarily shelved. But not because it wasn’t a star recipe, because it was too good not to get to shine in it’s optimum moment of glory. I guarantee that if you aren’t feeling in the mood for autumn yet this will do it for you.
I wasn’t sure what to call it because of all the different ingredients. Sweet potatoes and carrots are kind of in the spotlight because they give it its brilliant coloring but it also has coconut, apple, and cinnamon. I know you’re probably thinking that apple in a soup is just plain weird but you’ve gotta try it. Trust me, it works.
It works so well, actually, that this soup is border line addictive, and you’ll probably feel guilty like you’re overindulging . The good news is that, for once, this is a recipe that you can feel good about going back in for seconds on because it’s full of pure nutrition. You might find it hard to believe though, while you’re savoring every delicious spoonful, because no joke, it’s like dessert in a soup form. It’s kind of in the same category as so many people’s favorite Thanksgiving side dish in the States. You know, sweet potato casserole with crumb or marshmallow topping? Yeah, that one, and somehow it’s acceptable as a dinner item. The difference is that this really is a healthy recipe that is only naturally sweet and then creamed up with healthy fats.
I thought this was a good time to post this soup because I know it won’t be long before it gets warm enough down here that I won’t be wanting to make soups. I know I’ll still end up making them sometimes but it’s so much more fun when it’s cold out and the added warmth is welcome in your house, but not so much when it’s hot enough to cook an egg on the sidewalk.
So one thing before you make this, I just remembered that my soup was not as orange as it should have been because I used a white variety of sweet potato so all the orange is coming from the carrots in the pics. If you’re wanting a soup that is vibrant with color just know it will be a nice bold orange if you’re using regular sweet potatoes.
Oh, and another thing to note about this soup is that it can be totally vegan if you use vegetable stock instead of chicken. It seems like I’ve been having that happen a lot recently where my recipes end up being meatless or gluten free without me consciously trying to. I don’t know what that’s all about but I’m just gonna go with it.
This soup is so good on it’s own, especially with the addition of the oh-so-creamy coconut milk. It’s not suffering any losses by having no meat or dairy. And I can’t forget to mention the little toasties that you put on top. They’re basically the love child of french toast and croutons and they are perfect for finishing off this soup in a way that celebrates the flavors of this time of year!
- 3 medium apples, peeled, cored and chopped into cubes
- 3 large sweet potatoes, peeled and cut into cubes
- 5 medium carrots, cut into cubes
- 1 medium onion, chopped
- 1 tablespoon freshly grated ginger
- 6 cloves garlic, minced
- 2 tablespoons coconut oil, or preferred cooking oil
- 4 1/2 cups vegetable broth or chicken stock if not vegan
- 4 1/2 cups water
- 1 (14oz or 400ml) can coconut milk (about 1 2/3 cup)
- 2 teaspoons salt, plus more to taste
- 1 teaspoon cracked black pepper
- 1 teaspoon paprika
- 1 teaspoon cloves
- 2 teaspoons cinnamon
- 10 - 12 pieces of dry sandwich bread (gluten free if necessary)
- 2 tablespoons coconut oil
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pour oil into a large pot and add the first 6 ingredients. Place pot over medium high heat and cover, stirring very often to prevent sticking, for about 15 minutes or until carrots are tender. Turn off heat and cool for at least 10 minutes then scoop the veggies into a blender or food processor and add the water. (You will probably need to do this in batches unless you have a mega sized blender.) Blend until completely pureed and if necessary add some of the broth as well to help it blend.
- Now pour mixture back into pot. Place pot over medium high heat and add remaining broth, coconut milk, salt, and spices. Bring to a low boil then reduce to a simmer and cover for about 20 minutes to let the flavors meld, stirring occasionally.
- While the soup simmers, make your toasties. Cut bread into small squares and add coconut oil to a medium skillet. Add squares and remaining ingredients to skillet and place over medium heat. Stir gently until all the squares are crisp and toasted.