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Serves
4
Author Notes
Turning simple roasted sweet potatoes into a deeply flavorful, creamy-but-vegan soup is a breeze when you blend them with slowly cooked onions and prepared vegetable stock. —Weird & Ravenous
Ingredients
1
large sweet potato, peeled and diced (about 2 cups)
3 tablespoons
melted coconut oil, divided
1/2 teaspoon
ground cinnamon
1
large yellow onion, peeled and finely diced
2
garlic cloves, minced
2 tablespoons
ground curry powder
1 pint
good quality vegetable stock-
Coarse sea salt -
Cilantro and toasted pumpkin seeds for serving
Directions
- Preheat the oven to 425ºF.
- Toss the sweet potatoes, 2 tablespoons of the coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt. Bake until the sweet potatoes are softened and a little bit browned, about 20 minutes.
- Meanwhile, heat the remaining tablespoon of coconut oil in a skillet over medium heat. Add the onions, garlic and curry powder and cook, stirring occassionally, until softened and browned, a solid 10 minutes.
- Combine the sweet potatoes and the onions in a blender along with the chicken stock and, working very carefully, puree until smooth.
- Season the soup to taste with salt and serve hot with a scattering of cilantro and toasted pumpkin seeds.
Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.
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