Carrot, Sweet Potato & Sunchoke Soup
Spontaneous Soup: A Vibrant Blend of Carrot, Sweet Potato & Sunchoke
Sometimes the best meals are born from what you have on hand. This Sponaneous Soup (also known as Carrot, Sweet Potato & Sunchoke Soup) is exactly that – a celebration of simple ingredients transformed into a creamy, comforting, and surprisingly flavorful dish. It’s perfect for a chilly evening, a light lunch, or even a sophisticated appetizer.
This soup isn’t about precise measurements or complicated techniques. It’s about embracing the beauty of seasonal vegetables and letting their natural sweetness shine. The sunchokes (Jerusalem artichokes) add a unique, slightly nutty flavor that elevates this soup beyond the ordinary. Don’t be intimidated by sunchokes if you haven’t used them before – they’re a delicious and healthy addition to your diet!
What makes this soup special?
- Flavorful Trio: The combination of carrots, sweet potato, and sunchokes creates a naturally sweet and earthy base.
- Warm Spices: Cumin and curry powder add a touch of warmth and complexity.
- Creamy Texture: A swirl of heavy cream (or a dairy-free alternative!) makes it incredibly smooth and satisfying.
- Easy to Make: Minimal prep time and simple instructions make this soup perfect for busy weeknights.
Tips for Success:
- Sunchoke Prep: Sunchokes can be a little tricky to peel. A vegetable peeler works best, but don’t worry if you leave a little skin on.
- Spice Level: Adjust the cayenne pepper to your liking. A pinch adds a subtle warmth, but you can add more if you prefer a spicier soup.
- Vegetable Broth Option: For a richer flavor, substitute vegetable broth for some of the water.
- Garnish Power: Don’t skip the parsley garnish! It adds a pop of color and freshness.
Frequently Asked Questions:
Q: What are Jerusalem artichokes (sunchokes)?
A: Jerusalem artichokes are root vegetables with a slightly nutty, artichoke-like flavor. They’re a good source of inulin, a type of prebiotic fiber.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the butter with olive oil or vegan butter, and use a plant-based cream alternative for the heavy cream.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly. It’s best to freeze it before adding the heavy cream.
Q: What if I don’t have all the ingredients?
A: Feel free to substitute other root vegetables like parsnips or turnips. The key is to use what you have on hand!
This Sponaneous Soup is a testament to the fact that delicious food doesn’t have to be complicated. So gather your ingredients, get cooking, and enjoy a bowl of pure comfort!
Spontaneous Soup (aka Carrot, Sweet Potato & Sunchoke Soup)
Ingredients
- 5-7 medium carrots
- 1/2 each sweet potato
- 3 each Jerusalem artichokes
- 1 tbsp olive oil
- 1 tbsp butter
- 1 each yellow onion chopped
- 1/2 tsp cumin
- 1 tsp curry powder
- to taste salt
- to taste black pepper loads of cracked
- pinch cayenne pepper
- 1 each bouillon cube
- 1/2 cup heavy cream
- to garnish parsley
Instructions
- Coarsely chop carrots, sweet potato, and Jerusalem artichokes and set aside.
- In a soup pot, heat olive oil and butter. Sauté yellow onion until translucent.
- Add other chopped vegetables, cumin and curry powder, salt, loads of cracked black pepper, and cayenne pepper, and cook until vegetables are softened.
- Cover vegetables with water and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until vegetables are tender.
- Blend soup until smooth.
- Stir in heavy cream and heat through.
- Garnish with parsley and serve.
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