Updated: Oct 22, 2021
This is a creamy, smooth, delicious soup. Full of flavor with not many ingredients.
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Peel, wash and chop your carrots, onions and garlic. Cut the carrots small as they take longer to cook than the rest of the vegetables.
Coat the bottom of a soup pot with olive oil. Heat on medium. Add butter. Put in your onions, salt to taste, and cook, stirring often. Add in your chopped garlic as the onions soften, then your carrots. Allow the garlic to cook, but don't let it brown. Then add in vegetable broth. Lower heat an allow to simmer. Cover pot but allow some steam to escape. (see above video)
Peel, wash and chop the sweet potatoes. Add to the soup, raise heat and bring to slow boil. Allow to cook for a while, stiring often. Cover pot, but allow steam to escape. (see video)
When all the vegetables are very soft, add in 1/4 teaspoon of ground nutmeg. Allow to cook, stiring often. (see video) Next add 1/2 cup applesauce. You can add fresh peeled apple chunks if you like. I didn't have any, so I added the applesauce. It works.
Add one tablespoon of tapioca flour to one tablespoon of water. Stir well and add to soup to thicken. I wound up adding a 2nd as I thought it needed it for the amount of soup I made. Allow to simmer so it cooks into the soup.
When all the vegetables are mushy, remove the pot from the heat. Place it on a flat surface and use an immersion blender to blend until smooth.
If you don't have an immersion blender, you can use a regular blender but be sure to leave the filler cup off or it will explode. Cover with a hand towel. Blend a little at a time.
Serve and enjoy. Afterward, it's best to put the leftover soup into a class bowl with a cover, if you have one. It stays well in the refrigerator.
For lunch today, I heated up some leftover soup and added black beans and shredded parmesan cheese. Absolutely delicious!
Ingredients:
Carrots
Sweet potatoes
Red onions
Olive oil
Butter
Salt
Vegetable broth (Gluten Free)
Nutmeg
Applesauce
Gluten free tapioca flour
Water
