There are times in life that we have to face sad and cold days. Even though those days are usually few and far between, when they happen, I want to eat comfort food. I don’t know if anyone else can relate, but when I want to eat away my feelings of hurt or misplaced happiness, I want chocolate. I chuckle at the thought. For those who know me well, know I love my deep dark chocolate. Is it practical to grab a bar and enjoy the bittersweet taste that matches what I feel inside? Maybe. But this particular week, I knew chocolate wasn’t going to be as nourishing for my family or me. I needed to cook something easy, tasty, and comforting for us all. Creamy soup was it.
I also have found happiness in my kitchen, cooking for the ones I love, and creating warmth for their bellies and hearts. The Pioneer Woman helped pull me back into my kitchen and to feel that happiness among the cloudiness that surrounded our family. I found Ree Drummond’s recipe for carrot and squash soup, which you can find the original recipe here. I remade this recipe to be low fodmap, gluten-free and vegan. (Monash University has not tested it, so make according to your dietary needs). The soup turned out amazing and was perfect for our family. I made a double batch so that I would have extra to eat during the week. It stored well in an airtight container for the week.
No matter what kind of day you are having, if you like creamy soup, this is a great option. It was a hit with our family, and we will be making this many times in the future.
Sweet Potato Carrot Curry Soup
- 3 Tbs garlic infused olive oil
- 6 spring onions, greens only
- 6 sm sweet potatoes, skinned and chopped
- 3 large carrots, washed and sliced
- 1 Tbs curry powder low fodmap version
- 4-6 cups vegan chicken broth
- Tofutti Sour Cream, topping
- salt to taste
- Heat oil in a soup pot over medium heat. Add carrots, and sweet potatoes and let fry for 3-4 minutes or until carrots are soft and sweet potatoes are tender.
- Add spring onions, salt and curry powder.
- Pour in vegan chicken broth, bring to a boil and then reduce heat to a simmer and let cook for 1 hour.
- After 1 hour, taste soup and adjust seasonings to your liking.
- Puree soup using an immersion blender or in batches in a Vitamix or regular blender. Return the soup to the pot and serve hot.
- Drizzle or drop a dollop of vegan sour cream in the middle.