As we watch the snow fall in the early spring, it’s hard to imagine that sunshine is on its way, but this soup reminds us that sunshine MUST be around the corner. At the start of spring, we can see brighter colors at the farmer’s market and we can enjoy bright and flavorful dishes, just like this soup. Our Teen Apprentices in the Bronx and Brooklyn have been learning to make this simple Carrot and Sweet Potato Soup that feeds the soul. Quantities can be doubled to feed loved ones at home and it’s quick and easy to prepare.
Be sure to leave a little cilantro for the end — to garnish and take a beautiful photo for social media. All your friends will be jealous!
Carrot Sweet Potato Soup
1 large sweet potato, peeled and diced
1 large onion, diced
3 carrots, peeled and diced
5 sprigs cilantro
1 15 oz can coconut milk
1 quart vegetable stock
1 teaspoon crushed red pepper
¾ tsp cumin
Sauté onions, cilantro, cumin, and a pinch of salt until soft and fragrant.
Add pepper flakes, carrot and sweet potato continue to sauté for another few minutes.
Bring to boil, then simmer for another 30 minutes or until potato is soft. Stir in coconut milk and remove from heat.
Puree carefully with immersion blender.
Add salt to taste. Serve with a garnish of cilantro.