Sweet Potato & Carrot Soup

On a chilly December day in New York City, nothing says fall more than a root vegetable based soup. So saddle up with this creamy, hearty sweet potato and carrot soup that’s guaranteed to warm you up on any brisk fall day. ​

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Creamy Sweet potato and carrot soup. Topped with fresh Parmesan, green onion and tomato.

INGREDIENTS:

• 1 big sweet potato (about 1 1/2 lbs) (peeled and cubed)
  
• 1 cup white beans (cooked)
  
• 1 1/2 Tbsp olive oil
  
• 1 celery stalk (chopped)
  
• 1 medium onion, chopped
  
• 2 Tbsp fresh ginger root (minced/grated)
  
• 2 big carrots (peeled and chopped)
  
• 3 cups stock
  
• 1/2 cup coconut milk
  
• 1/2 Tsp ground cumin
  
• 1/2 Tsp coriander
  
• 1/2 Tsp turmeric
  
• Sea salt (to taste)
  
• Fresh ground black pepper (to taste)
  
• Red pepper flakes
  
• 2 garlic cloves (grated) 

DIRECTIONS:

1. In a pot, add olive oil, celery and onions. Cook on medium high heat until onions are translucent. Add ginger and cook for an additional minute.
2. Add carrots and sweet potato and cook for 1-2 minutes, while stirring.
3. Add stock, coconut milk and bring to a boil. Once boiling, lower heat, add coriander, cumin, turmeric, #Flavorgod lemon garlic, season with salt, pepper and red pepper flakes. Simmer until carrots and potato are tender.
4. Turn off heat and allow soup to partially cool, then add it to a blender with the cooked white beans and puree into a silky smooth texture.
5. Return purée to the pot on low heat, add grated garlic and stir
   
6. ​Serve with diced tomato, green onion and grated Parmesan cheese.