Creamy Autumn Soup
This creamy autumn soup is all you need for a chilly fall or winter day! Made with sweet potatoes, carrots, and a blend of autumnal spices, this savory soup will keep you warm and cozy during the colder months! Top it off with a swirl of coconut cream and pumpkin seeds, and serve it with a grilled cheese sandwich for a perfectly satisfying meal!
Equipment
- A dutch oven or large stockpot
Ingredients
- 3 Tbsp olive oil
- 1 cup yellow onions, chopped (about one medium onion)
- 1/2 cup celery, diced
- 2 garlic cloves, crushed (or 1/2 tsp garlic powder)
- 2 large sweet potatoes, peeled and chopped into 1-inch cubes
- 4 medium carrots, peeled and chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground ginger
- 1/4 tsp ground cinnamon
- a pinch of ground nutmeg
- 32 fl oz low sodium vegetable broth (about 4 cups, or 1 liter)
- 3/4 cup unsweetened coconut milk
Instructions
- Preheat a Dutch oven or a large stockpot over medium heat for a few minutes. Add the olive oil, onions, celery, and garlic. Saute until the onions are soft and translucent.
- Add the chopped sweet potatoes, carrots, and spices. Stir and saute for a couple of minutes. Next, add the vegetable stock, cover, and boil until the veggies are soft (about 15-20 minutes).
- Transfer your soup to a blender or a food processor, and blend until it's all combined. Depending on the size of your blender, you may need to divide your soup and work in batches.
- Pour the blended soup back into the cooking pot. Add coconut milk, and simmer over low heat for a few minutes, stirring constantly using a spatula or a wooden spoon.
- Top your soup with coconut cream, pumpkin seeds, and cracked pepper. Please see the notes for more topping options!
- Serve your soup warm with cornbread or your favorite sandwich on the side. Enjoy!
Notes
- Alternatively, you may top your soup with sour cream, Greek yogurt, walnuts, pecans, paprika, shredded cheese, tortilla chips, or croutons.
- Store your soup in the refrigerator for up to three days, and reheat it on the stovetop until warm -- if your soup is too thick, you may need to add a bit of water to avoid burning. Do not microwave.