Tag Archives: sweet potato

Pumpkin Carrot Sweet Potato Soup

15 Nov

I made this soup last week after a trip to the dentist – I’ll spare you the details – left me only able to eat soft foods for a few days. I had one small pie pumpkin left, an abundance of carrots and some fresh sweet potatoes (or yams, depending on who you ask).

What resulted is a rich and creamy soup (without cream!) that’s perfect for fall days and sore mouths.

Pumpkin Carrot Sweet Potato Soup

2 medium sized yams, cut into 1″ cubes
1 small pie pumpkin, cut in quarters, seeds removed
3 medium sized carrots, cut in 4
1 onion, small dice
2 Tbsp olive oil
1 tbsp fresh thyme
2 cloves garlic, minced
4 cups vegetable stock
1 cup orange juice
1 lemon, zested and juiced
salt and pepper to taste

Roast yams, pumpkin and carrots on a parchment lined baking sheet at 350 F for 30 minutes, until just starting to brown.

Meanwhile, in a large soup pot, saute onions in olive oil until translucent. Add thyme and garlic and saute until just fragrant.

When roasted mixture is done, add it to the pot along with stock and orange juice. Bring to a boil, reduce heat and simmer for 20 minutes. When cooled slightly, partially or fully puree mixture and pour back into a clean pot. Add lemon juice and season with salt and pepper to taste.

Serve with a sprinkle of fresh thyme leaves. Can be frozen or kept in fridge for up to 5 days.

Enjoy!
Jacinthe

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Edamame, Arame and Sweet Potato Salad

27 Sep

I made this delicious salad for the most recent Monday Night Supper Club – potluck edition. It’s another fast, easy recipe (my favourite kind) that always impresses.


Edamame, Arame and Sweet Potato Salad:

1 cup arame, soaked for 30 minutes and rinsed
2 cups sweet potato, cut into 1/2″ cubes and steamed
1 cup edamame, boiled in salted water for 3 minutes
1 green onion, sliced on the bias
2″ daikon radish, grated
1 Tbsp sesame seeds, toasted

Dressing:
2 Tbsps sesame oil
2 Tbsps tamari
5 Tbsps rice wine vinegar
2 Tbsps ginger, freshly grated
3 Tbsps maple syrup
Pinch of cinnamon or five-spice powder


Directions:
Prepare the dressing in a measuring cup or jar. Mix or shake well.

Drain Arame (seaweed) in a colander and squeeze out extra water. Combine all ingredients in a bowl and let sit for at least 1 hour, for all the flavours to incorporate.

Can be refrigerated for up to 5 days.

Enjoy!
Jacinthe