Smoky Sweet Potato Soup, slightly spicy-filled with sweet potatoes, carrots and red onion. Paired with jalapeño cornbread, it’s the perfect meal!
A good chunk of this past week’s weather involved drizzling and cool temperatures, and believe me, it was more than welcomed here. I was thankful that there was no torrential downpours or gale-force winds, just stillness and cloud cover. If it was extreme, I wouldn’t have been able to go outside a little and take some photos, and I love taking photos. 😉 This weather obviously calls for more comfort food! Which leads me to the 10 lb. sack of organic sweet potatoes that I got at Costco recently. That’s a lot of freakin’ sweet potatoes.
So, I decided to roast them, as I do with almost everything else in the Fall and Winter seasons. But, in the midst of doing so I get a text from my friend Tristan, “Soup Coffee Pie Let’s gooooo!!!”, to which I responded, “I’m actually making soup right now!” I then invited him over to join me in my feasting and decided that corn bread should be made, because duh, it’s cornbread. This is where I paused, because I don’t have a go-to cornbread recipe.
Using my favorite tool, Google, I came upon Pickles & Honey’s Simple Vegan Cornbread recipe and couldn’t wait to switch it up a bit. I honestly changed quite a lot of the recipe, using coconut oil instead of canola, adding 2 tbsp. pickled jalapeños, and using 1/2 cup water with 1/2 cup creamed corn instead of non-dairy milk. In the end I think I could have added a little more maple syrup or salt in it, and next time use a little more corn meal instead of a 1:1 ratio; but, it was still pretty tasty with a little vegan butter on top. It’s even better crumbled over this delicious, smoky sweet potato soup.
Hints of chipotle, smoked paprika and cayenne pepper for a kick, warm you up quickly. While a touch of maple syrup brings out the slight sweetness of the sweet potatoes and carrots. Roasting everything before letting it simmer in broth really caramelizes the veggies and gives their flavors more depth. I used an immersion blender for this recipe! But, you can always blend in batches to reach a thickness and texture of your preference.
One Year Ago: Smoky Pumpkin Mac & Cheeze
Smoky Sweet Potato Soup with Jalapeño Cornbread
A smoky, slightly spicy, soup filled with sweet potatoes, carrots and red onion. Paired with jalapeño cornbread, it’s the perfect meal!
- 1 1/2 C. Chopped Red onion
- 2 C. Chopped Carrots
- 4 C. Chopped Sweet potatoes, (I left the skin on)
- 4 Whole Cloves of Garlic
- 1 1/2 Tbsp. olive oil
- 1/3 tsp. Smoked Sea salt
- 1/4 tsp. Black pepper
- 3 C. Vegetable broth
- 1 C. Water
- 1 Tbsp. Braggs Liquid Aminos
- 1 Tbsp. Maple syrup
- 1/2 Tbsp. Liquid Smoke
- 1 tsp. Dried Cilantro
- 1/2 tsp. Smoked paprika
- 1/4 tsp. Chipotle Pepper Flakes
- 1/8 tsp. cayenne pepper
- Preheat the oven to 400ºF. Get a large bowl and a large baking sheet ready.
- Place the red onion, carrots, sweet potatoes and garlic into the large bowl and drizzle the olive oil over the top. Add the smoked sea salt and black pepper to the bowl and stir until all pieces are evenly coated.
- Spread the veggie mixture out into a single layer on the baking sheet and roast for 25-30 minutes, or until the sweet potatoes/carrots are soft and have browned a little.
- Next, warm the vegetable broth and water in a large pot on the stove, over medium heat.
- Carefully add the roasted vegetables to the broth mixture and bring to a boil. Cover and simmer over low-medium heat for 5 minutes.
- At this point, you can either use an immersion blender to puree the soup or blend a little at a time. If you use a blender or food processor be VERY careful! I used an immersion blender, but didn’t completely puree the soup; it’s great slightly chunky.
- Stir in the rest of the ingredients and have the soup simmer for 10 more minutes. Add salt and pepper to taste, if necessary.
- These nutrition facts do not include the cornbread.
This Smoky Sweet Potato Soup has a creamy texture, without any need for creams or milks. Plus, it’s FILLED with Vitamin A. Needless to say, between three people, this soup was finished off in no time at all. If you want to offer it as an appetizer you may be able to squeeze 4 or 5 servings out of it. Either way, make sure to try this out!