Carrot-Sweet Potato Soup


Enlightening Entrees!

2 tablespoons Olive Oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 tsp blackening (cayenne) seasoning
1 tsp garlic powder
2 tsp cinnamon
2 cloves garlic, chopped
1 large Sweet Vidalia onion, chopped
2 stalks of celery - chopped
1 crisp apple, peeled and chopped
One 1-inch piece ginger root, finely chopped or grated
1 package of soft silken tofu - chopped
A little freshly grated nutmeg
Salt and freshly ground black pepper
8 cups veggie stock
2 tablespoons of honey
1 pound organic carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped

Place carrots and sweet potato in a bowl and season with salt, pepper, blackening seasoning, garlic powder, 1 tsp cinnamon and 1 tsp honey. Toss and then roast in a 350 degree oven until tender and caramelized. Set aside.

Heat the olive oil in a soup pot over medium-high heat. Add the onion, celery coriander, cumin, paprika, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the tofu and garlic and cook for another few minutes – Then add stock, honey, roasted carrots and potatoes. Bring to a boil and then lower to a simmer and cook covered for 30 minutes. Puree with an immersion blender or in batches in a stand blender or food processor. Can serve with garnishes like: Chopped red onions or scallions, toasted pumpkin seeds, creme fraiche, shredded smoked cheddar or gouda, chopped fresh parsley or cilantro or croutons. Enjoy!