Sweet potatoes. Is there anything they can’t do?
I must admit, the gorgeous purple hue was my primary motivation for making this dish. I didn’t know what to expect in the flavor department, but I can safely say it tastes just as good as it looks!
Roasting the vegetables beforehand really helps to caramelize their flavors . I wanted to use purple cauliflower (it is so pretty!) but could not find any at the store. Plain white works just as well. You can also certainly use regular orange carrots and sweet potatoes, but if course the coloring would differ.
Back in the summer I made ice cream with purple sweet potatoes and it was a rousing success. I find this variety naturally sweeter than the traditional orange yams we are used to.
The soup is incredibly comforting on a cold winter evening. Crusty bread is a perfect accompaniment, and I even like to sprinkle it with crispy chickpeas. It takes less than an hour to prepare and freezes beautifully.
This recipe was inspired by WifeMamaFoodie and serves five. I hope you give it a try, and don’t forget to tag @garlichead with your creations!
- 1 medium head cauliflower (purple or white), chopped into florets
- 1 large purple sweet potato, cubed (as shown above, orange works too)
- 1 TBS coconut oil
- 1 medium onion, peeled and minced
- 1/2 fennel bulb, sliced into thin strips
- 7 cloves garlic, peeled and minced
- 4 purple carrots, cut into coins (orange work also)
- Salt and pepper
- 7 cups vegetable broth
- Dash of lemon juice
- Toppings of choice
- Preheat your oven to 400 degrees F. Add cauliflower and potatoes to an oiled or parchment-lined baking sheet. Sprinkle with salt and pepper. Once preheated, add sheet to oven and roast for 30 minutes, stirring halfway through. Remove and set aside.
- In a large dutch oven, heat coconut oil over medium. Sauté onion, carrots, and fennel for about 6 minutes, until golden. Add garlic and stir 1 minute more, until fragrant.
- Add prepared cauliflower and sweet potatoes to pot. Pour in broth and bring to a boil.
- Cover and reduce heat to medium-low. Let simmer for 15 minutes, until vegetables are tender.
- Using an immersion blender, blend soup until thick and creamy.*
- Season to taste with salt, pepper, and lemon juice.
- Toppings include croutons, chickpeas, yogurt, fennel springs, or olive oil. Enjoy!
*If you don’t have an immersion blender, feel free to finish soup in a food processor or normal blender. Just take care to insure it’s fully cooled before attempting!