Autumn is THE time for root vegetables, and at least here in Denmark, even the organic ones are ridiculously cheap. Safe to say, my pantry is overflowing with root vegetables of diverse shapes and colors. So yesterday, when the cold had set in my bones and I was craving something to really heat me up, there was only one thing to do; To make a big pot of some good old carrot and sweet potato soup. This one is super creamy, got some heat from dried ghost chili, and the toppings gives some extra chew and freshness. Full of color and flavor, this is a good candidate for "the ultimate autumn soup".
Cooking time: 30 - 45 minutes
Serves: 3 - 4 for dinner
Warming Autumn Soup ~ Ingredients
- 5 Cloves of garlic, minced
- 3 small Onions, finely chopped
- 3 small Sweet potatoes, cubed
- 6 Carrots, cubed
- 1L Vegetable stock
- 1 can Coconut milk
- 1 tbsp Oil
- 1tbsp dried Ghost Chili
- 1 tsp Salt
- 1 tbsp Curry powder
How to do it:
Start of by frying the garlic and onion with oil and salt in a large casserole on medium heat, until the onions are soft. Add in sweet potatoes, carrots and the chili powder, and stir occasionally. When the veggies are softening up a little bit, you can pour in the vegetable stock and let it simmer for around 15 minutes or until the vegetables are tender. Pour in the coconut milk and add in the curry powder (preferably an authentic one with some heat). Let it simmer while you prepare your toppings! Blitz the soup until its nice and creamy (add in some more liquid if needed).
Note: I used dried ghost chili, which is super strong. Feel free to use fresh chili or a different dried variation, and adjust the spiciness after your own liking.
Crunchy Toppings ~ Ingredients
- 1 can chickpeas
- 150gr walnuts
- 1 tbsp Oil
- 1 tbsp Curry Powder
- 1 tbsp Cumin
- 1 tbsp Paprika Powder
- 1 tsp Cinnamon
- 1 tsp Cardamom
- Lemon juice
- 1 Pomegranate
How to do it:
While the soup is simmering, you can get going with the topping! Dry off the chickpeas and chop the walnuts just a little bit. Mix it up in the pan with the oil and spices, and let it roast on medium/high heat until they are a little crispy and the walnuts are a little rounder in taste. Drizzle it with a good load of lemon juice (it’s really nice with some acidity, but I recommend going after your own heart and liking). Peel and de-seed the pomegranate, and set aside.
Note: You can switch out the toppings with all kinds of nuts and seeds, though the pomegranate is highly recommended, as it brings some extra freshness to the sweet soup.
When everything is ready, pour yourself a big bowl of soup, garnish it with a good load of toppings, and enjoy as the nights get a little darker and a little colder. After all, it is pretty cozy, isn't it?
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