Sorry I missed my Monday post, life has been a little crazy this week because Austin and I got married! What a time to be alive! I am so beyond grateful to have someone so amazing to work on this blog with. We both are so passionate about living a healthier and more sustainable life, even if we mess up and have way too much pizza (which might have happened this weekend) or gelato (still celebrating!) from time to time. We have forgiven ourselves and are getting back on track to reaching our goals. This has been such an important and influential part of our relationship.
Ok back to the food. Does anyone else love adding red pepper flakes to pretty much anything? I just started getting into spicy food about two years ago, and these little red flakes are God’s gift to this earth. They are perfect for when you are experimenting with different levels of spicy, you can add as much or as little as you want and taste as you go while still maintaining the base flavors of the dish. I am lucky enough that my uncle makes his own red pepper flakes and gives them out as a Christmas gift. It’s by far my favorite gift. He also makes his own garlic, and if you have not yet tried freshly grown garlic stop what you are doing and go plant some seeds!
This soup is so versatile- it tastes delicious hot or cold, which is perfect for this crazy east coast weather that we’ve been having. I am contemplating getting my winter coat back out. Seems like the warm weather was such a tease. Maybe I jinxed it by talking about how excited I was for the warmth, sigh. Anyway, I love finding excuses to roast garlic and this recipe was a great one. The roasted garlic and vegetables break down into such a delicious and smooth soup, you really can’t help but enjoy it.
This recipe is
Easy- just roast some veggies and throw them in a blender
Smooth- all of the flavors make a delicious dish
Flavorful- I love some sweet potatoes and red pepper flakes, a surprisingly delicious combo
- 1 head garlic
- 3 tablespoons grapeseed oil
- 1 teaspoon salt
- 8 cups peeled and cubed sweet potato (about 2 medium)
- 2 cups peeled and cubed carrot (about 2 medium)
- 1 medium yellow onion, peeled and cut into 8 wedges
- 8 cups vegetable broth
- ½ cup cilantro root or stems
- ¼ cup full-fat canned coconut milk
- 1 tablespoon minced ginger
- 1 teaspoon pure maple syrup, plus more to taste
- 1 teaspoon of red pepper flakes
- Freshly ground black pepper, to taste
- 2 tablespoons finely chopped cilantro leaves
- Preheat the oven to 350°F (180°C).
- Cut off the top of the head of garlic, drizzle with 1 teaspoon of the olive oil and sprinkle with a pinch of the salt. Wrap in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminium transfer). Put on top shelf of the oven for 1 hour.
- Mix the sweet, carrot, and onion in the remaining olive oil and ¼ teaspoon of the salt and spread out on the prepared baking sheets.
- Put in the oven for about 1 hour, until the vegetables are cooked but not burnt, (You’re going to put them into the pot to boil and cook further.)
- While the vegetables are cooking, add the cilantro root to the vegetable broth in a large saucepan.
- Remove vegetables and garlic from oven and allow them to cool slightly.
- Transfer the vegetables to the saucepan with the broth, and add the coconut milk, squeeze out the roasted garlic, minced ginger, red pepper flakes and ¾ tsp salt. Bring the mixture to a boil, and then reduce the heat to medium-high, and simmer, partially covered, for about 15 minutes to allow the flavors to infuse. Remove the soup from the heat and allow the soup to cool slightly.
- Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. Return the soup to the saucepan, warm it over low heat, add maple syrup to taste, and season with salt and pepper to taste.