Roasted Purple Potato Soup - a colorful, flavorful bowl of comfort food. Nutrient rich vegetables and rich creamy cashew milk are a delicious combination!
Yesterday we had some weather come through.
I woke up at 5, ran down the stairs with Rosemary, looked out the window to see a yard covered in white.
The snow was all gone by 9.
A non event, really. A media storm.
Friends in higher elevations had several inches of snow, lasting all day long. I ventured outside with my camera, but never drove - so the clicking of freezing rain I heard all day actually could have been something. We stayed safely inside.
I made soup.
Purple Potato Soup.
Jason was working at home, and I was waiting so very impatiently for him to finish with a meeting so he could taste this, that is how excited I am about this recipe.
Layers of flavor from roasting the potatoes and carrots, sautéing the garlic, onion and celery.
Which, by the way, always smells like the holidays to me - the onion, garlic and celery. Whatever time of year it is, I am instantly transported to an 8 year old Kristina, standing in mom's kitchen. Or grandma's - the recipe is the same.
That color, though.
I always love cooking with purple potatoes, and enjoyed the idea of a purple soup. The fact that they are loaded with extra antioxidants - the same colorful one as blueberries - is a bonus.
I hope some of you will make this. You guys making my recipes - that always makes me so happy. This soup will make you happy.
Roasted Purple Potato Soup
dairy, egg, and gluten free, vegan
1 pound small purple potatoes
6-7 small purple carrots
drizzle olive oil
sea salt and black pepper
1 tablespoon dairy free butter
3 cloves garlic, minced
1 large yellow onion, diced
1 stalk celery, diced
3 cups vegetable broth
2 cups cashew milk
Preheat oven to 350 degrees.
Scrub potatoes and carrots, slice into uniform size pieces. Arrange in a single layer on baking sheet, drizzle with olive oil, season with salt and pepper. Bake 35-45 minutes, until cooked through (soft, easy to slice).
Meanwhile, in stockpot over medium heat, melt butter. Sauté garlic, onion, and celery until soft. Add vegetable broth and cashew milk, simmer.
Remove from heat, allow to cool slightly. Transfer onion - broth mixture to bowl, keeping empty pot on stove to use later.
When potatoes and carrots are finished cooking, transfer to blender - working in batches and combining with onion - broth mixture, blend until creamy. Pour blended soup into stockpot, repeat in batches until all potatoes, carrots, and onion - broth mixture has been blended.
Return to low heat to warm soup, garnish and serve immediately.
A colorful bowl of comfort, that's what that is.