By the time November rolls around, the orange and yellow color palate has already taken over our local markets. The leaves are changing, and the weather is getting a tad crispy. It’s the perfect time for a warm, delicious, nutritious soup. Nothing says fall like a good orange soup. My recipe was inspired by one of my closest friends, and is a favorite around my table. I’ve topped it with pumpkin seeds, cashew cream, and even crispy kale chips (probably my favorite option).
The veggies in the soup are rich in fiber, as well as a beta-carotene which converts to vitamin A. In fact sweet potatoes are one of the best sources of vitamin A. They also have vitamin C, and B vitamins. The consistency of this soup and the fiber makes it super filling. The color makes it fun. And the taste makes it a fan favorite.
There is evidence that shows that combing a small amount of fat with foods rich in beta carotene, helps your body absorb the Vitamin A more efficiently. This is easily done by adding just a tablespoon of olive oil to sauté the onions in this soup, OR if you don’t do oil, you can add a dollop of cashew cream on top. Pepitas work as a healthy fat too, and add a crunch!
2 med onions chopped
4 gloves of garlic chopped
6-7 small sweet potatoes or 4 big ones (cut into cubes)
4-6 carrots (sliced)
2 regular potatoes (cut into cubes)
6 bay leaves
salt and pepper to taste
1 teaspoon of paprika (optional)
1 teaspoon of nutmeg (optional)
A drop of cashew cream (Soak cashews in hot water while making the soup. Once ready blend until smooth).
Crispy kale chips.
Start by sautéing the onions for several minutes until translucent. You can do this with olive oil or water/broth.
Add the garlic for another minute.
Add the rest of the veggies and mix. Cover the veggies with water and let it boil.
Once boiled add the spices and simmer half covered on a low/medium heat.
Once the potatoes and carrots are fork tender, carefully look for the bay leaves with a slotted spook and disregard.
Finally, blend your soup and serve with desired topping.