I seriously could eat fall flavors year round!
You only need 7 ingredients for this simple soup, but the flavors really pack a big punch. Added bonuses: It’s vegan, and dairy/gluten-free!
The sweet potato taste combined with both the cinnamon and the pepper, cumin, and olive oil result in a nice “sweet and savory” combination. It’s a thicker consistency, which makes it feel quite hearty.
This recipe makes 1 very large bowl, or two side bowls.
1 sweet potato
3 cups baby carrots
3 cups vegetable broth
2 heaping teaspoons olive oil
1 heaping tablespoon cinnamon (sweet saigon cinnamon preferably)
a sprinkle of cumin
a sprinkle of black pepper
(optional: larger quantities of the above spices, added to taste at the end)
Thoroughly cook both the sweet potato and carrots until very soft. (When I’m in a hurry I cook them all in the microwave, though roasting them in the oven or steaming them on the stovetop would be equally effective!)
In a large bowl, use a potato-masher to mash the cooked carrots and sweet potato together until they are as pureed as possible
After it has cooled, transfer the puree into a blender (or your preferred blending appliance) and puree until totally smooth
Add the vegetable broth into the blender and blend again until it’s evenly mixed
Transfer the mix into a pot and heat back up on a low setting
Stir in the olive oil, cinnamon, pepper, and cumin
Taste test, add in your preferred extra spices if desired, and voila!