Creamy Ginger, Sweet Potato & Carrot Soup
Served with Homemade Truffle Croutons, Goat Cheese, & Italian Parsley
1 lb carrots, peeled & chopped
2 lbs sweet potatoes, peeled & chopped
2 medium sweet onions, thinly sliced
2 tbsp ginger root, peeled & minced
3 cloves garlic, peeled & minced
1 tsp dried thyme
½ tsp red pepper flakes, optional
½ tsp black pepper
¼ tsp sea salt
3 cups unsalted vegetable stock
2 cups water
1 cup almond milk
2 ½ tbsps extra virgin olive oil
½ tbsp red pepper infused olive oil
1 tbsp apple cider vinegar
1 tbsp nonfat Greek yogurt or goat cheese, garnish
1 tsp fresh cilantro, garnish
Thinly slice the onions.
Peel and chop the sweet potatoes and carrots. Add to the slow cooker pot with the vegetable stock and water. Set aside.
In a small bowl, mince the garlic and ginger together. Set aside.
In a medium saute pan, heat the olive oils on medium heat until they shimmer. Add the onions, thyme, red pepper flakes (optional), black pepper, and sea salt and cook for 4 minutes, until the onions are golden, stirring often. Add the ginger and garlic and cook for an additional 30 seconds until fragrant. Remove from heat.
Add the onion mixture to the slow cooker and cook on high for 4-5 hours on high until the sweet potatoes and carrots are very tender, or overnight (about 8 hours) on low.
In a food processor or blender, puree the soup in small batches until smooth. While pureeing, gradually add the almond milk to each small batch. Stir in the apple cider vinegar. Season with salt and pepper, and garnish with croutons, goat cheese, or nonfat Greek yogurt, and cilantro.