This is a Woman's Health recipe that I found in an article on FlipBoard. It is quick and easy and perfect for a rainy fall Seattle supper.
Gingered Sweet Potato and Carrot Soup
1 tbsp. olive oil
1 large onion, finely diced
1 cup vegetable broth (plus extra for thinning soup, if needed)
1 large sweet potato, peeled and diced
8 medium sized carrots, peeled and sliced
1 tbsp fresh finely chopped or grated ginger root
Plain vegan yogurt or sour cream (optional)
1 tsp salt
1/4 tsp (or more) cayenne pepper
Heat oil in a stockpot. Add onion and cook on medium-low heat until the onions are caramelized. Add stock plus 2 cups of water; add sweet potato, carrots, and ginger. Bring to a boil; reduce to low and simmer until vegetables are tender, about 20 minutes.
When the vegetables are tender, puree soup in small batches in a blender or food processor. Be careful to vent the top if using a blender or you'll end up with burns on your arms and soup on the ceiling. (Ask me how I know.)
Return soup to the stockpot. Season with salt and cayenne pepper Taste and adjust if necessary. Serve with yogurt or sour cream if desired.
