Gluten-Free Vegan Sweet Potato and Carrot Soup

I am at home, because I live in Illinois and we are expecting 7-10 inches of snow, therefore in fear, all the schools closed, and my other personality is that of a high school substitute teacher.  I have finished cleaning out the pantry and the dining room buffet and I’m bored.  It’s noon, there is a blizzard going on outside and I need to do something.

Walking towards a class the other day, I ran into one of my favorite administrators, who happen to like to discuss the vegan lifestyle with me.  She was excited to tell me that she made a Sweet Potato and Carrot Soup that was delicious, vegan and gluten-free and that she would email me the recipe.  She hasn’t to date, so I decided to come up with my version after hearing what she puts in it.

On a cold winter night, or after a workout or when you just need something filling, this is your “go to” soup.  It’s easy to make, it’s hearty and it’s thick, like a stew, and best of all it’s loaded with fiber, good for you fats, chock full of beta-carotene and very little calories.  Add a salad, and you have a meal.

Sweet Potato and Carrot Soup

2 tsp. olive oil

1 onion, finely chopped

1 stalk celery finely chopped

2 cloves of garlic, finely chopped

2 tsps. Cumin

2 tsps. Cinnamon powder

1 tsp. toasted sesame seed oil (optional but worth it)

1 pound bag of baby carrots

2 sweet potatoes, peeled and cubed into 1-inch pieces

1 bag of spinach fresh or frozen (optional, but it’s high in iron and fiber)

4 cups of vegetable broth

 

In a large soup pot, heat the oil and toss in the onion, celery and garlic and sauté them until slightly brown.   Add the broth and everything else but the spinach.  Cook until the potatoes and carrots are tender.  Add the spinach.

At this intersection, you may eat the stew as is or put it in the blender in small batches and puree.  Check for seasoning, you may want to add salt and pepper to your taste.  Reheat and enjoy.

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