Ital Carrot and Sweet Potato Soup for #SundaySupper
Winter is wonderful for many reasons. Sure it is cold, but you get to indulge just a little and have foods that you probably wouldn’t have in warmer weather. I love a good hearty thick soup with texture and things to chew on. But I’m not opposed to a rich flavourful broth filled with goodness. This our Souper #SundaySupper edition. You guessed it ~ its all about soups. We will be sharing soups that can be loved year round. Our lovely host this week is Pam from The Meltaways. Whatever your fancy, we will have a soup for your liking.
I am sharing a soup from a cookbook by Levi Roots called Caribbean Food Made Easy. I adore the soups in this book. The last one I made was Black Bean Soup with Hot Roast Pepper Cream and it was wonderfully delicious. This recipe, Ital Carrot and Sweet Potato Soup, is just as wonderful with a bright colour, rich in beta carotene, fibre and other nutrients. I chose to omit the scotch bonnet pepper this time though. I really wanted the kids to try it A little heat will bring this soup to the next level.
Oh, and for those who are unfamiliar with the term “Ital” it is a term mostly used by Rastafarians and means pure and natural (pertaining to food and lifestyle). Ital is a derivative of the word Vital. Ital Food, is food that is produced from the earth. Ideally, this food is grown without pesticides or as we say in North America, Organic. But aside from that, it is basically a vegetarian way of life. Not all the ingredients in this recipe were organic, but I feel really good about it regardless
(I could totally live like this if only I didn’t like a little thing called bacon.)
- 4 Cups Pure Carrot Juice
- 2 Sweet Potatoes, washed, peeled and cut into chunks
- 1 540ml Can Salt Free Chickpeas, drained
- 4 cm Chunk of creamed coconut (I used Grace brand Cream of Coconut)
- 1 Inch Fresh Ginger, peeled and finely chopped
- 1 Clove Garlic, finely minced
- Leaves from 2 Springs Fresh Thyme (about a tsp)
- 2 Cups Baby Spinach, washed and dried (cut into thin strips just before adding to the soup)
- 1 Tbsp Unsalted Butter (optional)
- A pinch of Black Pepper
- Fat Free Sour Cream to serve (optional)
- In a medium pot, bring carrot juice to a gentle boil. Remove any foam that develops with a spoon and discard.
- Add sweet potatoes, chickpeas, creamed coconut, ginger, garlic and thyme.
- Cover and allow to simmer for about 30 minutes
- Check to see that the sweet potato is soft enough to mash.
- Using an immersion blender (or potato masher) blend to your desired consistency
- Stir to combine. The soup will be thick. If it is too thick, adjust consistency to your liking by adding more carrot juice
- Cover and simmer for about 2 minutes
- Shred the spinach
- Stir the soup and add the spinach. Cover and simmer for about 5 more minutes.
- Add butter and stir before serving
- Season with black pepper
- Garnish with sour cream (optional)
Adapted from Caribbean Food Made Easy
I used packaged cream of coconut, but if I were in the tropics I would (or perhaps get someone else to) crack open a coconut and get the milk from it!
Not often do you hear of a broth being replaced by the juice of a vegetable. I loved that the carrot juice was the base of this soup. Thankfully Organic Carrot Juice is available for purchase. This soup was ready in under an hour. Imagine adding juicing time to that plus clean-up. This way is much better. You may have noticed that salt was not added to this soup. I was tempted to add it but I found that the flavour was great without it! Truly Ital!
I chose to serve this wonderful soup with some homemade bread. I toasted it and added butter while the bread was still hot. Pure bliss! I’ll be sharing the recipe for this very, very special bread soon.
Although the sour cream was optional, I enjoyed it so much with this soup!! It was perfect on its own, but the tangy flavour with the natural sweetness of the soup was a great combination. This soup is hubby approved! He loved it and also loved that it was Ital
The #SundaySupper team have some amazing soups to share with you. Please take your time and find inspiration from the recipe links below:
Chicken (or other poultry) Soups
- Chicken Tortelini & White Bean Soup at Flour On My Face
- Chicken Gnocchi at Dinners, Dishes and Desserts
- Chicken Cheese Soup by There and Back Again
- Chicken Tortelini Soup by Country Girl In The Village
- Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
- Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
- Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
- Chicken Meatball, Spinach and Orzo Soup from BalSinfully Good Drizzles
- Ground Turkey Soup at The Messy Baker
- Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
- Turkey Meatball Soup by Basic and Delicious
- Chick-Fil-A Chicken Noodle Soup by Family Foodie
- Chicken Vegetable Noodle Soup at Cupcakes and Pearls
- Chili with Black Beans by That Skinny Chick Can Bake
- Vegetable and Beef Soup by Supper For a Steal
- Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
- Bacon Cheeseburger Soup by Small Wallet, Big Appetite
- Beef Pho Soup by No One Likes Crumbley Cookies
- Frijol con Carne by MarocMama
- Pho Bo (Vietnamese Beef and Noodle Soup) by Neighborfood
Pork (or Sausage) Soups
- Healthy Bean and Sausage Soup by Momma’s Meals
- Smoked Sauage and Wild Rice Soup at Mama, Mommy, Mom
- Louisiana Caldo by Catholic Foodie
- Sweet potato and spanish chorizo soup at My Cute Bride
- Shrimp Miso Noodle Soup at Pescetarian Journal
- Szechuan Fish Soup by The Urban Mrs.
- New England Clam Chowder at Cindy’s Recipes and Writings
- Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
- Bacon and Shrimp Bisque at Big Bear’s Wife
- Lobster Bisque for Two by Peanut Butter and Peppers
- Chinese Fish Maw Soup by My Trials in The Kitchen
- Thai Curry Coconut Mussel Soup by Noshing With The Nolands
- Not-So-Mini-Strone at The Army Foodie Wife
- French Onion Soup by The Girl in the Little Red Kitchen
- Spicy Sweet Potato and Corn Soup at Magnolia Days
- Creamy Cheddar Potato Soup at Daily Dish Recipes
- Rather French Onion Soup by What Smells So Good
- Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
- Cream of Ancho Chile Soup from La Cocina de Leslie
- Pasta e Fagoli Soup at Cravings of a Lunatic
- Miso Soup by Foodie Stuntman
- Soft Tofu Spu[ (Soondubu Jjiage) by Hip Foodie Mom
- Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
- Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
- Yamato Soup at Cooking Underwriter
- Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
- Coconut Corn Chowder at Mangoes and Chutney
- Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
- Ital Carrot & Sweet Potato Soup at The Lovely Pantry
- Chunky Vegetable and Barley Soup at Curious Cuisiniere
- Corn Soup with Crispy Tortilla Strips at Ninja Baking
- Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
- Wild Mushroom Soup at Food Lust People Love
- Tomato Basil Soup with Cous Cous at Ruffles and Truffles
- Creamy Carrot Soup at Cookistry
- Vermicelli Soup by Damn Delicious
- Country Split Pea Soup with Bacon and Potatoes at girlichef
- Chilled Strawberry Soup at Juanita’s Cocina
- Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes
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