Ital Carrot and Sweet Potato Soup for #SundaySupper

Feb 24, 2013 by lovelypantry

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 🙂

Ital
Image created by Lyn of The Lovely Pantry

(I could totally live like this if only I didn’t like a little thing called bacon.)

Ital Carrot and Sweet Potato Soup for #SundaySupper

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Ingredients

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)

Instructions

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)

Notes

Adapted from Caribbean Food Made Easy

https://lovelypantry.com/2013/02/ital-carrot-and-sweet-potato-soup-for-sundaysupper/

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!

Ingredients to make Ital Carrot and Sweet Potato Soup

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!

Ital Carrot and Sweet Potato Soup
Puree using an immersion blender to your desired texture and consistency. Add spinach after blending.

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.

Ital Carrot and Sweet Potato Soup

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 🙂

Ital Carrot and Sweet Potato Soup

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

Beef Soups

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

Seafood Soups

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

Vegetables Soups

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 Soups

Chilled Strawberry Soup at Juanita’s Cocina
Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes

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Ginger Carrot Bread

Sep 20, 2011 by lovelypantry

When I saw this recipe I just had to try it. An easy way to utilize carrot juice without having to juice dozens of carrots! Its already a winner in my book. I was very impressed with the bright colour as well as the texture of the bread. I found it quite tasty and of course, my mini food tasters gave it their seal of approval.

I found some natural (no preservatives added) carrot juice in the supermarket so I decided to try it not only with the recipe, but also to incorporate it into our diet. Eventually I’ll get into juicing, but for now, this is a great healthy addition to my baking.

Ginger Carrot Bread

Ingredients

Dry Ingredients:
1 Cup Unbleached Flour
1/2 Cup Wholewheat Flour
3/4 Tsp Ground Ginger
1/2 Tsp Salt
2 Tsp Baking Powder
Wet Ingredients:
2 Eggs
1/3 Cup Vegetable Oil
2 Tsp Vanilla
1 Cup Carrot Juice
3/4 Cup Sugar

Instructions

Preheat your oven to 350F
Whisk dry ingredients into a medium sized bowl. In a large bowl, combine the wet ingredients until combined. Add the dry ingredients into the wet and whisk until combined and smooth. Do not over mix as this will cause the bread to be tough.
Grease an 8.5inch X 4.5inch loaf pan. Pour batter into the pan. There should be about 3/4 of batter in the pan. If there is more than that, it might spill over. Bake for 40-50 minutes.

https://lovelypantry.com/2011/09/ginger-carrot-bread/

This Ginger Carrot Bread recipe has been a certified hit and its always a pleasure to make it and share with family and friends. The gorgeous, striking colour is always a topic for discussion!

Enjoy!