Oh hey there, it’s been a while. Summer is gone and we are welcoming fall.
Fall, especially in the beginning, is kind of a really awesome looking season. It also brings all these root vegetables, squashes, pumpkins and other garden delights, while tomatoes and peppers and even some greens are still available leftovers from the summer. I love fall.
The original recipe came from my dad. He used to make creamy tomato soup and I used to love it a lot. The ingredients he used were pretty much the same: tomatoes, peppers, potatoes, carrots and cream.
This soup was so good, so when I moved out and started cooking and having people over at my place, I asked him for the recipe and made this soup a couple of times. Then my friends liked it too and quite a few times my good friend would stop by after work with the bag full of soup ingredients so I would make him this soup.
It’s been a while since the last time I made it. I learned a little more and developed my own preferences.
To start with: no cream. Seriously, it’s an ode to all the fall goodness, why to mix in heavy dairy products?
Then, no potato. I just don’t like it, nobody in my family eats it. But for the soup it is kind of crucial (I can see an option here, how to make it ‘creamy’ without potatoes and cream, but with cashew ‘cream’..haven’t tried it though).
But, what about sweet potato?
Sweet potato. Rich in vitamins, antioxidants, anti-inflammatory pigments full sweet vegetable is pretty awesome. Could be a base for pretty much anything: stew, soup, burgers, desert…
It brings sweetness and creaminess to pretty much any dish.
It works great here as well. The soup turned out sweet, but with a slight acidic hint (here come tomatoes), rich and creamy. It’s kind of a meal you have in no rush, enjoying every sip of it.
1 sweet potato cut in 1inch cubes
2 carrots cut in 1-2 inch cubes
1 yellow onion chopped
3 garlic cloves diced
3 red sweet peppers (I personally don’t like bell peppers, but they will work as well)
2 tbsp Olive oil
5 cup of water
1 tsp smoked paprika
1-2 tsp tomato powder*
A dash of cayenne (according to your taste, I prefer it on a spicy side and add more)
Salt/freshly grounded black pepper to taste
*tomato powder is a spice I recently discovered. It brings intense and warm tomato flavour and works great if fresh tomatoes are not flavourful enough or just to accent the meal.
1. Make a cross cut on the top of each tomato, put them in a bowl and cover with boiling water. Set aside.
2. Preheat medium size sauce pan and add 2 tbsp of olive oil. Add onion, cook stirring often for about 5 mins. Add garlic and cook for another 3 minutes. Add potatoes stir everything and cook for 5-7 minutes (if it starts burning, add water), add carrots and peppers. Cook for a little bit longer. Add 6 cups of water, bring to boil and cover. Cook covered for about 20 minutes, till the vegetables soften.
3. Meanwhile, peel tomatoes. The skin should now slide right off.
4. When vegetables are cooked, transfer them and tomatoes to the high speed blender (or a food processor) with a couple cups of the stock they have been cooked in. Blend. See if the consistency is right. Add more stock if needed. Add spices and blend again. taste and adjust the seasonings if needed.
5. Serve right away with fresh parsley and feta. Sprinkle with hemp seeds if it suites your taste.