Fall food flavors benefit from slow cooking that brings out earthy aromas. Like the crackle of fallen leaves and the refreshing breathless whiff of fall forest air, homemade soup is a cool weather perk not to be missed.
Fresh market carrots mellowed by the dense starch of sweet potatoes give this simple soup a thick as cream consistency. No dairy is needed to thicken the soup or improve the flavor.
Leeks, a staple in Welsh cooking, hold their own with a powerfully savory taste of onion and artichoke. The spicy sweetness of a local Minnesota Paula Red apple balances out the tart vegetable punch. Add in a little orange juice and wine for good measure.
Carrot, sweet potato, apple soup melds together the best of fall flavors. This hearty vegan soup is filling enough for any cold weather appetite.
Ingredients:1 pound fresh carrots 1 1 ½ pound sweet potatoes 3 tablespoons butter 3/4 cup leeks, washed and sliced 1 large apple, peeled and cored 3 cups vegetable broth 1/4 cup white wine 1/4 cup red wine 3 bay leaves 1/2 cup orange juice Salt and fresh pepper
Wash, peel and coarsely chop carrots and sweet potatoes. Set aside.
Melt butter in large pot over medium heat. Add leeks; sauté until leeks become soft and lightly browned, about 10 minutes. Add apple, broth, wine and bay leaves along with reserved carrots and sweet potatoes. Cover and bring to a boil. Reduce heat to simmer and cook about an hour stirring occasionally until carrots and sweet potatoes are very tender, about one hour.
Carefully remove bay leaves. Add orange juice. Add salt and pepper to taste. Puree soup until smooth with a hand held mixer or with a blender in batches. Serve while hot, and refrigerate any leftovers.