Last week I went to the Markham Fair with my daughter’s grade 4 class. Low-hanging clouds were lurking over the fairgrounds, gray and threatening. It didn’t rain exactly but there was a light mist most of the day. In a stroke of luck, I packed myself a thermos full of this soup and every time I felt chilled, I took a few gulps of soup. It was a lifesaver. This soup is so flavourful, and healthy to boot!
Carrot & Sweet Potato Soup
2 Tbsp olive oil
1 cup chopped onion
1-inch piece ginger, finely grated
1 small red chili, minced
2 sweet potatoes, peeled and chopped into small pieces
4 cups carrot juice
1 can coconut milk
1 1/2 tsp fine sea salt
Few grinds of freshly black pepper
Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and cook until the onions are soft, about 5 minutes. Add the grated ginger, red chili and diced sweet potatoes. Stirring frequently, cook for another 5 minutes. Add the carrot juice, coconut milk, sea salt and black pepper. Bring to a boil. Reduce the heat and simmer for 30 minutes or until the sweet potatoes are very soft. Puree the soup in a blender or with an immersion blender. Taste for seasoning and serve hot.