Sweet Potato & Carrot Soup

Ah, fickle fall weather! When I wrote this recipe a week ago for the final of my scheduled farmers market cooking demos, I was anticipating a chilly, grey autumn afternoon. Thanks weather.com! Instead it was 80º and sunny, but the soup was just as tasty. Thanks all for coming out and taking a copy of the recipe for the days when fall really finds us. PS – looks like I’ll be in the Park Slope Courier so keep your eyes out this Thursday! Can’t get a copy? I’ll post a link here when the article up.

Sweet Potato & Carrot Soup
1 T grapeseed oil
1 cup minced onion
salt & pepper
1 T minced garlic
4 cups diced sweet potato
2 cups diced carrot
6 cups vegetable or chicken stock
1/2 cup milk (optional – I used goat’s milk and it was a perfect tangy complement to the sweet vegetables)
1/2 cup fresh chopped herbs like mint, dill, basil, cilantro, parsley, thyme or a mix

Heat the oil in a large pot over medium heat. Add the onion with a pinch of salt and a few cracks of fresh pepper and sauté until it begins to soften. Add the garlic and stir to combine. Add the sweet potatoes, carrots and stock. Turn the heat up to high, bring to a boil, then reduce heat to a simmer and cook until the vegetables are soft. Purée with an immersion blender or a counter top blender in batches. Stir in the milk if using and serve with a sprinkle of fresh chopped herbs.

  • Wes

    I make a similar version using coconut milk. Curious, though: why do you choose grapeseed oil over other options?