No tags yet.
As soon as I start seeing a wide variety of
fall root vegetables at the grocery store I know it's soup time! This is my hands down favorite fall soup recipe! I've adapted it from LCBO's seasonal magazine and made it my own. That's one of my favorite things to do, start with a base recipe and add my own touches, that's definately a Simple Pleasure of mine. I typically double this recipe so I have leftovers for the next day, plus more to freeze for quick lunches or dinners on those lazy days where the kitchen is off limits. This soup is perfect for a Lazy lunch after returning from the Fall Farmers market or Fall hike. Enjoy as a starter for a fall turkey feast or as a main with a side of yummy grilled cheese with sharp cheddar and apple slices!
Ingredients:
1 tbsp coconut oil
1 yellow onion chopped
1/4 cup carrot chopped
1/4 cup celery chopped
3 sweet potatoes peeled and diced
2 pears peeled and diced
1 tsp dried thyme
1 tsp paprika
1 thai chili chopped (you can omit this)
5 cups chicken broth (I use no salt added)
1/3 cup coconut milk + more for serving
2 tsp Canadian maple syrup
2 tsp fresh lime juice
freshly ground sea salt and black pepper
cayenne pepper (for garnish)
Instructions:
In a large dutch oven heat coconut oil on medium high heat till melted. Add onion, carrot & celery and saute for 1-2 minutes. Add sweet potatoes, pears, & thyme and saute for 2-3 minutes. Add paprika, thai chili, and broth. Bring to a broil and simmer for about 15-20 minutes or till vegetables are soft.
Puree in a stand or immersion blender and return soup mixture back to pot.
Add coconut milk, maple syrup & lime juice and simmer for 5 minutes for the flavors to blend together. If the soup is too thick for your liking add more broth or coconut milk. Season with salt and pepper.
To serve ladle soup in bowls and garnish with added coconut milk, cayenne & black pepper.
Serves 8 for a Starter Soup or 4 for a Main Course Dinner