Sweet Potato, Cauliflower, and Carrot Soup

Hi all, Stacey here! Today I'm  going to post a recipe for some delicious soup. It just happens to be vegan and gluten and free (stuff I normally don't pay attention to) so if that's what you're looking for, it will be right up your alley.

I love sweet potato. It's a super vegetable that is loaded with goodness, and it's tasty too. However, I never would have thought to make it into a soup! I came across a recipe at manifestvegan.com and modified it based on what I had in the fridge. I reduced the amount of sweet potato, onion, garlic, and water as it called for more but needed 3 sweet potatoes (I only had one). The end result was fantastic! I tossed in some carrot as well as I had that in the fridge, and it really brought the flavors together.

You will need:
1 large head of cauliflower, chopped into bite sized pieces
Olive oil for drizzling
1 sweet potato, peeled and cut into 1" pieces
1/3 sweet onion, diced (could use more if you so desired)
1 clove of garlic
4 cups of water
1/2 large carrot, peeled and chopped
Salt and pepper to taste

Preheat your oven to 200c/400f. Spread the cauliflower on a baking sheet and lightly drizzle with the oil. Place in the oven and let it roast until golden brown on top and tender, but not mushy. The recipe said 20-30 minutes, but I would say 15-25 minutes, probably somewhere in the middle. Let it cool while you continue making the rest of your soup.

In a large pot, bring the sweet potato, onion, garlic, carrot, and water to a boil. Add salt (about 3/4 tsp) and stir. Reduce the head and allow it to simmer until the sweet potatoes are tender. Add in the cauliflower. Now the next steps are based on whether you want your soup to be completely smooth or have chunks in it. If you want it smooth, then toss the whole lot in a food processor (or use a hand one in the pot) and blitz to smooth. If you want it chunkier, then divide the soup into 2 portions. Put one portion in a food processor and blitz to smooth (or use a hand one if you have it) and then combine the 2 portions back together. Add salt and pepper to taste, and serve!

This will make quite a bit of soup. Both my husband and I had a full portion, and my son had a small one. There was enough leftover for another 3 adult portions, but I chose to freeze it in ice cube trays for my son to enjoy later as he really loved it!

And here's a photo of the end result. Yum!