I make a LOT of soup in the colder months. This one so far is my favorite! It is packed with nutrition, and loaded with flavor.
The soup prep starts by placing freshly cut vegetables under a broiler for a few minutes. Broiling the veggies before tossing into the simmering soup pot really brings out the natural flavor of each vegetable.
The varied seasonings add a subtle heat kick without being overpowering. And the light coconut milk makes this soup silky and creamy without adding loads of saturated fat and calories like most cream-based soups have.
Here’s a tip if you hate dirty dishes: use a good quality aluminum foil to line your baking sheet so you can carefully lift the broiled veggies right off the baking sheet and dump right into the large soup pot- one less thing to wash!
And a serving suggestion: we enjoyed this Roasted Sweet Potato and Fennel Soup topped with thinly sliced scallions, chopped fresh cilantro and fresh avocado. The next time I make this soup, I might try adding less water and serving it over rice.
Either way, I’m not kidding, you've gotta try this soup!
Roasted Sweet Potato and Fennel Soup (recipe inspired by wholeliving.com)
- 2 large sweet potatoes, peeled and diced
- 1 small onion, diced
- 3/4 cup frozen corn kernels (ours from Local Chef StL CSA)
- 2 small carrots, diced (ours from Green BEAN delivery)
- 1 fennel bulb, diced
- 4 cloves garlic, chopped
- 1 red or green bell pepper, diced
- 2 Tbsp. olive oil
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. ground turmeric
- 1/4 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1/2 cup white wine
- 14 ounce can light coconut milk
- 1/4 cup fresh cilantro, chopped for garnish
- 2 scallions, chopped for garnish
- 1 avocado, sliced for garnish
- Heat broiler to low, line a baking sheet with aluminum foil.
- Arrange the chopped sweet potato, onion, corn, carrots, fennel, garlic, bell pepper on baking sheet, drizzle with olive oil, salt and pepper.
- Broil about 12 minutes, tossing halfway though.
- Lift foil off baking sheet and carefully transfer broiled vegetables into large soup pot.
- Stir in spices, wine and about 1 quart water.
- Cover with a lid, bring to a simmer and cook on low heat for about 30 minutes.
- Remove soup from heat, stir in coconut milk and garnish with what you fancy.