roasted sweet potato & carrot soup with pumpkin seeds

November 22, 2010

Some things that you should know about me:

1. I am only in my mid-twenties but sometimes I feel like an old lady. This means that staying up late on a Friday night is really tough for me. I’d rather bake some cookies, read a book, watch a film and go to sleep early.

2. I really love my football team, Arsenal. I like them enough that I’m willing to get up at 6.30am to watch them play (when it’s game time in England), even when I’ve been out latelatelate the night before.

3. If I don’t get enough sleep I’m liable to be grouchy and my appetite voracious. Happily, I have friends who indulge me in brunch escapades to make up for my tired-grouchy state of being.

4. I hate the cold. I also hate really hot weather. I have a strong belief that my body does a terrible job of regulating temperature properly. My husband thinks I have made this up in my head. All I know is that Minnesota winters are evil.

5. I like to prepare for the onslaught of Minnesota winter by arming myself with ear warmers, mittens, long underwear, down jackets, and fuzzy warm boots. I then still bitch endlessly about the cold.

6. Making soup is one of my absolute favourite things to do when the weather turns. It comforts me, warms me, and provides mega amounts of leftovers for lunches.

I heard that the weather was about to take a turn for the worse with our coldest week this season on tap. So, I bought a super warm, down coat and then I came home and made this soup. Totally preparing for hibernation.

It’s a creamy, spicy soup, full of delicious root vegetable flavour. If you like, you could sub the coconut milk for half and half. It would be just as creamy and delicious. Not everyone loves coconut milk…I don’t know who they are or if I could be friends with them but I’m told they exist.

I’d also go as far as to say that toasted, buttered baguette or sourdough is practically essential with this soup. It takes the edge off of the creamy sweetness and adds a salty, crunchy tang. Perfection.

Roasted Sweet Potato & Carrot Soup with Pumpkin Seeds

Ingredients

  • 2 sweet potatoes, peeled, cubed
  • 4 carrots, peeled, chopped into the same size as sweet potato cubes
  • salt and pepper
  • olive oil
  • 2 teaspoons cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon paprika
  • 1 small can coconut milk
  • 1.5 cups chicken broth or vegetable stock
  • Garnish: roasted and salted pumpkin seeds

Directions

1. Preheat the oven to 425F. Combine sweet potatoes and carrots with oil and spices. Roast in single layer on a parchment paper covered cookie sheet for about 40 minutes.

2. In a blender combine roasted vegetables, coconut milk and chicken broth. Puree till smooth. Reheat the soup slowly in a heavy bottomed pot. Serve soup in bowls garnished with pumpkin seeds.

Note: I would recommend being conservative with your coconut milk to begin with. Add maybe 3/4 can and 1 cup chicken stock, give it a quick blend and see how it tastes. Continue adding to your own taste.

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{ 16 comments… read them below or add one }

Erica November 22, 2010 at 9:18 am

I kind of prefer going to bed early too :) I like being an old lady haha. This soup looks so warming and delicious. I bet carrots and sweet potatoes combine perfectly. I’ve done carrots and parsnips but not sweet potatoes. And the seeds on top are so pretty!

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crunchy granola gal November 22, 2010 at 11:43 am

not only does this soup look yummy, but your pictures are FABULOUS. BT was looking over my shoulder as I read this and was very impressed. then he encouraged me to buy a tripod because my pictures are seriously lacking compared to yours. haha. mad love :)

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Holly November 22, 2010 at 12:54 pm

this looks like my perfect soup, especially with those pumpkin seeds on top.

glad i could help take the edge off grouchy mornings, although i cant say i thought you were grouchy at all. so there.

and yes, whoever those coconut milk haters are, they can die. i mean…

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emily (a nutritionist eats) November 22, 2010 at 2:38 pm

Love the coconut milk in the soup! Great idea to make it creamy! Maybe we should do a soup swap this winter…I love making soup (made 2 kinds yesterday) but don’t like eating the same soup day after day :)

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Madeline - Greens and Jeans November 22, 2010 at 4:24 pm

Coconut milk and soup are a match made in heaven. Kind of like you and frye boots.

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rebecca November 22, 2010 at 4:31 pm

wow what a lovely soup and man it must be cold up there you poor thing

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Natalie @ cinnamon bums November 22, 2010 at 5:17 pm

Wow, reading this list of things about you is almost like looking into a mirror!! i always feel like an old woman too… i would totally rather bake, read, and go to sleep than go out on a friday night! i also hate the cold, and when i dont get enough sleep my appetite is OUT OF CONTROL!!!! haha i didnt know that that was common with other people too! and my favorite cozy winter soup to make is split pea soup from scratch!

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amanda November 22, 2010 at 6:01 pm

that soup looks and sounds amazing! nothing warms you up better than a creamy bowl of soup!

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Kristin @ Iowa Girl Eats November 23, 2010 at 12:08 pm

Good LORD – I want to LICK my computer screen! What amazing pictures (and little facts about you!) ;)

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Heather November 23, 2010 at 12:13 pm

I am totally going to try to make this tonight and if all goes well maybe bring it to Thanksgiving dinner as an appetizer!

Oh and want to beat the cold? Move out here to L.A.! It’s cold here too right now, but I am sure it doesn’t hold a candle to what you got over there!

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Angharad November 23, 2010 at 1:52 pm

Erica – parsnip soup is next on my to-make list! I love parsnips so much!

Sofia – you are lovely – thanks! I also need to whip out the tripod every once in a while, thanks for reminding me!

Emily – yes! A soup swap is a fantastic idea. I am in.

Heather – let me know how it goes! And check out the note I added to the end of the recipe: my friend found it too coconut-y so maybe go easy on that to begin with :)

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Averie (LoveVeggiesAndYoga) November 23, 2010 at 9:04 pm

yummy soup! I love carrots and taters in soup, makes them so good! I just posted one today that’s got those ingredients in them.. No coconut milk tho…yum to that idea!

Old lady? Nah..not at all! :)

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Megan (The Runner's Kitchen) November 24, 2010 at 8:15 am

I’m always shocked when I meet people who don’t enjoy coconut. I just don’t get it! These soups look amazing – perfect for the cold, wind, and freezing sleet predicted for this week…

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Birdie November 25, 2010 at 11:38 am

I am making this as soon as I can get back into my kitchen. This is the best thing I’ve read all day! Yummmm.

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Molly Blake November 26, 2010 at 6:57 pm

I made this for Thanksgiving with friends…it was a huge hit!!! :)

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Angharad November 26, 2010 at 9:41 pm

Yay! I’m so pleased!! Hope you had a great Thanksgiving.

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