Friends came over for dinner the other night and brought this flavorful, gluten-free and vegan Carrot Sweet Potato Cardamom Soup with Sumac to share. It was SO GOOD I had to have the recipe and hope to make it myself soon.
The combination of carrot, sweet potato, cardamom, sumac and lime was so delicious. I don’t recall ever tasting the spice sumac before, but this reddish-brown Middle Eastern spice is traditionally used to add a lemony taste to salads or meats. We were so intrigued by it’s flavor, we’ll be adding sumac to our spice drawer soon.
Carrot Sweet Potato Cardamom Soup with Sumac
12 medium carrots, cleaned, trimmed and chopped
2 white sweet potatoes, scrubbed, trimmed, and chopped into 2-inch squares
½ red onion, cut into large chunks
2 tsp salt (or less to taste)
1 TBSP coconut oil
1 14oz. can coconut milk or light coconut milk
3½ cups low-sodium vegetable stock
Juice and zest of 1 lime
1 two-inch piece of ginger, peeled and finely chopped
¼ tsp whole cardamom seeds
2 tsp maple syrup
salt and freshly ground black pepper, to taste
2 teaspoons sumac (more if desired)
Preheat over to 450°. Line a baking sheet w/ parchment paper (or oil the pan and forego parchment).
Roast the veggies: place carrots, sweet potatoes and onion on the baking sheet, toss with salt, and dot with coconut oil. Place in the center rack of the oven and bake until sweet potatoes are tender, about 12-15 minutes.
While veggies are cooking, warm the coconut milk, veggie stock, lime juice, ginger and cardamom seeds in a 6- to 8-quart stockpot over medium-high heat.
When brown and tender, add the roasted vegetables to the stockpot and stir well. Stir in the maple syrup. Heat ingredients together for about 2 minutes. Then with a Vitamix or in batches in a food processor, blend together until very smooth. Taste and adjust flavors with salt and pepper if needed. Garnish with sumac and lime zest.
Thanks for sharing Lynne! 🙂 I hope you enjoy this soup as much as we did. Leave a comment to let me know?