Fall Harvest Sweet Potato Soup

Such a delicious, nutritious and comforting soup on a cool fall day to chase the blues away. Having been under the weather for a week, my first positive activity was to get back in the kitchen and make up a large batch of soup with the ingredients I had on hand, thanks to my daughter having gifted me an extra large sweet potato from a local farm. It took no time at all to prep and cook this soup garnished with tasty croutons on my stovetop. Quick and easy for an Instant Pot recipe too. Enjoy!

Soup Ingredients

1 lb. Sweet Potatoes (extra large or 2 medium), peeled and cut into 1/2" cubes

1 lb. Carrots, peeled and cut into 1/2" slices

1 large Onion, diced

1 large clove Garlic (2 medium), finely chopped

2 Tbsps Olive Oil

2 Tbsps Chicken Stock Base ("Better than Bouillon" brand)

1 tsp ground Cinnamon

1 pinch Nutmeg

2 Bay Leaves

6 cups Water

Crouton Ingredients

2 slices Bread, crust removed and cut into 1/2" cubes

2 Tbsps Olive Oil

1 Tbsps pure Maple Syrup

Soup Directions

1. On medium heat sauté carrots, onion, and garlic in 2 Tbsps olive oil for about 10 minutes.
2. Stir in spices, cooking another minute or so.
3.  Add sweet potato, chicken base, bay leaves, and 6 cups of water. Bring to a boil.
4. Reduce heat and simmer for another 10 minutes or so, until sweet potatoes are tender.
5. Remove bay leaves and puree soup with an immersion blender, if you have one. If not use a counter top blender. Be careful not to splash boiling soup on yourself.

Crouton Directions

1. Heat 2 Tbsps olive oil in frying pan on medium heat. Add cubed bread and toss until golden brown.
2. Remove from heat and drizzle bread cubes with 1 Tbsp maple syrup.

Serve the Sweet Potato Soup in small bowls topped with maple syrup drizzled toasted bread cubes. 

Vinaigrette for Vegan Caesar Salad

I much prefer a zesty vinaigrette bursting with the flavor of seasonings and herbs over a thick, creamy dairy-based salad dressing any day. A good vinaigrette not only enhances the enjoyment of eating fresh greens, assorted vegetables and fruits, but it aids digestion, as well. Read more about making perfect vinegar dressings.

Vinaigrette for Vegan Caesar Salad

Ingredients:

1 head romaine lettuce, washed and dried
1/4 cup lemon juice or 4 tbsps apple cider vinegar (1/4 cup = 4 tbsps)
1 cup water
1/8 cup extra-virgin olive oil
2 teaspoons shredded kelp (if you don't have kelp, don't let it stop you from making this!)
1/2 teaspoon ground black pepper or 1/8-1/4 teaspoon cayenne pepper to taste
1/2 teaspoon fine sea salt
1/2 teaspoon mustard powder
1/4 teaspoon turmeric (one of nature's anti-inflammatory spices)
1-2 cloves of garlic
1/2 cup macadamia nuts or pine nuts, soaked for 4 hours, then rinsed (without the nuts, the dressing is watery, but still delicious and refreshing)
1/2 cup walnuts, soaked for 4 hours, then dehydrated until crunchy (6-12 hours)

Directions:

1. Tear bit-sized pieces of romaine and place it in a large serving bowl.
2. Combine the remaining ingredients in a blender and blend well.
3. Pour the vinaigrette over the romaine lettuce.
4. Top with crunchy walnuts. Croutons optional.

Learn how to make your own freezeable, gluten-free croutons.

Recipe adapted from the Rawsome! cookbook. Page 156.