Now that the temperature is dropping and the daylight hours are shorter, comfort food is in order. Spoil yourself with tasty treats that smell and look inviting, too. This recipe and photo from Foodland Ontario, foodlandontario.ca, serve as motivation to cook up something special.
This creamy Caribbean-inspired root vegetable soup is a little bit sweet, a little bit spicy and full of island flavours.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Makes 6 servings
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) diced, peeled Ontario apples
1 Ontario onion, chopped
1 clove Ontario garlic, minced
2 tsp (10 mL) minced gingerroot
1-1/2 tsp (7 mL) mild or medium curry powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) dried thyme
1 cup (250 mL) diced Ontario carrot
1 cup (250 mL) diced, peeled Ontario rutabaga
2 cups (500 mL) diced, peeled Ontario sweet potato
4 cups (1 L) no-salt-added vegetable broth
1 cup (250 mL) light coconut milk
6 tbsp (90 mL) 5% Ontario sour cream
In large pot, heat oil over medium heat. Add apples, onion, garlic, ginger, curry powder, cumin and thyme; cook, stirring frequently, for 5 minutes. Stir in carrot, rutabaga, sweet potato and broth. Cover and bring to boil over high heat. Reduce heat to medium-low and simmer for about 30 minutes or until vegetables are tender.
In blender or food processor, purée soup in batches until smooth (or use immersion blender in pot). Return to pot, if necessary. Stir in coconut milk. Heat over medium heat just until steaming. Ladle soup into bowls and top each bowl with 1 tbsp sour cream.
Nutritional Information:
1 serving
PROTEIN: 2 grams
FAT: 6 grams
CARBOHYDRATE: 25 grams
CALORIES: 168
FIBRE: 4 grams
SODIUM: 85 mg
