delicious!
...and vegan.
2 large onions (or 1 if you aren't crazy about em)
1/4 cup olive oil
2-3 sweet potatoes (2 if they're large n' in charge)
2 bags of those peeled little carrots (cuz you don't have to peel or chop)
1 tbls allspice
1 pinch cinnamon
3/4 cup rice milk (original, not vanilla- or light cream if you like that sort of thing)
1 to 1 1/2 cubes of veg stock
First, chop onions as small as you can manage without bawling your eyes out (I don't usually chop too too small because I can't stand it and you're just gonna grind it all up later anyway)
Heat olive oil on med/high in a large pot and add onions to caramelize. Increase heat but be careful not to burn them.
Once the onions look browned, add the carrots and peeled/cubed sweet potatoes. Add as much water as you need to cover the veggies.
Add one cube of veg stock, tbls allspice, pinch of cinnamon and a lil s & p.
Simmer uncovered for about 35 or 40 minutes or until carrots and sweet potatoes are soft.
Remove pot from stove and bring out your blender or hand grinder (I have the grinder so this is super easy for me but the blender isn't too big of a pain in the ass)
Ladle the soup into the blender and blend until smooth. If you have another pot or a large enough bowl, empty the blender into one of those but if not you can just return the liquid to the original pot. Keep ladling soup into the blender until it is all smooth. When you're done, return the pot to the stove.
Now, taste. Usually the sweet potatoes give the soup a nice strong, sweet taste but if it tastes a bit bland, add another half a cube of veg stock and reheat until the cube has dissolved.
Okay so if you are using cream, you want to bring the temp down to low b/c otherwise the cream will curdle. If you are using rice milk (which I recommend) it doesn't really matter but bring the temp down to med anyway. Add the rice milk/cream slowly and stir.
Add more s & p to taste and enjoy!
