As soon as the air becomes crisp and leaves start to fall I immediately begin to crave soup. Yesterday was one of those chilly fall days, so I thought I would try to make a home made soup. I had never made soup from scratch but it turned out pretty good.
Here is the recipe-
1 cup of diced carrots
1cup of diced celery
4 cloves of garlic
4 sprigs of thyme
1 tablespoon of sea salt
1 tablespoon of pepper
2 bay leaves
3 sweet potatoes
1). Place the sweet potatoes in the oven at 400 for 45 minutes. Ensure to poke holes in the potatoes with a fork as you would with a baked potato.
2). Sauté onion, celery, carrots, garlic and thyme till soft in a large pot. Add in 3 cups of water, a tablespoon of salt and a tablespoon of pepper and bay leaves.Bring to a boil and let reduce 10- 15 minutes. Than add in 2 more cups of water. Bring to a boil and let reduce for 10-15 minutes.
3). Take sweet potatoes out of the oven and remove the skins. Add the potatoes to the broth. Push down the potatoes with a spoon and gently mash.
4). Put the entire contents of the pot into a blender or food processor and blend. Don’t forget to take out the bay leaves and sprigs of thyme before you blend!
Ps If you are blending make sure to hold the top on tight. Mine kept trying to pop off…not sure if its my blender or because contents were hot. Either way worth a warning.
So there you have it a delicious vegan soup for a crisp fall day. Enjoy!