Creamy Vegan Carrot Sweet Potato & Mushroom Soup

Creamy Vegan Carrot Sweet Potato & Mushroom Soup was originally going to be my classic Carrot Mushroom Barley Soup.  That is until I realized I had a sweet potato. I’ve been wanting to try a different take on this soup using a sweet potato for more sweetness and creaminess. Result? I LOVED it! It was crazy creamy, incredibly packed with flavor, and super healthy. Not to mention, very easy to chef up. 

Garlic, onion, fresh oregano, sweet potato, carrots, and cremini mushrooms are the flavor explosions in this dish of delish. I was literally slurping it up, and it sounded a lil’ somethin’ like this:

sip, slurp, oh shit, wipe, sip, slurp, oh shit, wipe, repeat etc.

It wasn’t graceful, but I was slurpin’ solo and didn’t give a shit. If you like the ingredients listed in this soup, you’ll love this recipe. 

Slurp responsibly. 😉 Love, FGG  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Creamy Vegan Carrot Sweet Potato & Mushroom Soup
Serves 6
Creamy Vegan Carrot Sweet Potato & Mushroom Soup is incredibly flavorful, creamy, healthy, easy, and delicious! Perfect for a cold day or healthy lunch!
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 2 bunches of carrots (about 4 cups) - chopped
  2. 1 sweet potato - chopped
  3. 2 C cremini mushrooms - sliced relatively thin
  4. 1/2 red onion - diced
  5. 1/2 yellow onion - diced
  6. 5 cloves of garlic - diced
  7. 1/4 C fresh oregano - loosely chopped
  8. 1/2 Tbl Better Than Bouillon Vegetable Based Broth (this is a paste)
  9. 2 C water (or more or less depending on the thickness you'd like to achieve)
  10. 2-3 tsp red pepper flakes
  11. Salt & pepper to taste (I used little salt due to the use of veggie broth)
  12. 1/4 C olive oil
Instructions
  1. Boil the carrots and sweet potato until soft enough to cut through (about 10-15 minutes)
  2. In a sauce pan, heat olive oil over low/medium - medium heat
  3. Add onions, a pinch of salt, and stir occasionally for about 3-5 minutes
  4. Add garlic and stir occasionally for about 1-2 minutes
  5. Add mushrooms, pepper, fresh oregano, and red pepper flakes - stir occasionally for about 5-7 minutes
  6. Remove pan from heat
  7. Using a fork or tongs, remove mushrooms from sauce pan and place in separate bowl
  8. In a high powered blender (I used my Vitamix), add sweet potatoes, carrots, veggie broth, water, and contents from sauce pan. Puree until completely smooth - no bumps
  9. Return contents of blender to pot and add the mushrooms. Add any remaining water, salt or pepper you like now. Heat pot of soup on low for about 15-20 minutes to let flavors fully soak in - stir occasionally
  10. Done!
Notes
  1. Serves 4-6 bowls depending on how large of a bowl you're serving.
Wine Pairings
  1. White- Riesling or chardonnay
  2. Red- Beaujolais or pinot noir
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Carrot Mushroom Barley Soup

Welcome back!  This super easy, healthy, vegan, and flavorful Carrot Mushroom Barley Soup is a fall favorite of mine.  This is my first food post since moving to Oregon from Beijing and it feels amazing to be posting about food again!  Pictures?  Well, terrible.  I didn’t anticipate on shooting this recipe and made a quick last minute decision to do so… sorry for the horror! I have been beyond crazy busy since returning to the US.  Not enough minutes in the day to accomplish everything I’d like to be doing.  I’ll be trying to hone in on my amateur food photography shots over the next few months with more planned recipes – especially soup since this is most definitely soup season. Anything soul warming is a must!  *Side note:  Been overindulging in hot apple cider (from the farm of course – this is Oregon!) with spiced rum.  So warm everything for the fall for sure.  Took two weeks to figure out why I was so bloated! 😉 Was worth it, however, currently back on the less caloric concoctions.  As usual, I digress.  I had been craving barley and a different style soup.  In this particular Carrot Mushroom Barley pot, I did not add small white beans, though this is my recommendation.  Takes it to a new level! Sometimes, I cut the carrot portion in half and sub in sweet potato for a slightly different, and yes, sweeter flavor.  Remember, any recipe can be used as just a base recipe for you.  Feel free to substitute, add, adjust etc to your taste buds or simply to use whatever is left in your fridge.  Waste nothing! Slurp, spill, slobber, and sip yourself into autumn… Enjoy!

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Carrot Mushroom Barley Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Carrot Mushroom Barley Soup
Serves 8
Carrot Mushroom Barley Soup is an an extremely simple, healthy, delicious, and vegan soup. This soup is packed with flavor. Enjoy for snack, lunch, or dinner!
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 9 small to medium carrots- diced loosely
  2. 3/4 package sliced (medium in thickness) mushrooms - I prefer white or cremini
  3. 10.5 ounces cooked barley
  4. 32 ounces veggie broth (I usually add a couple teaspoons of Better than Bouillon as well)
  5. 1 medium yellow onion - diced loosely
  6. 3 cloves garlic - diced loosely
  7. Olive to coat pan
  8. Salt & pepper to taste (be mindful of your salt usage pending upon how much sodium your veggie broth has)
  9. Oregano to taste (I enjoy quite a bit)
  10. Optional (but extremely recommended): 1 can of small white beans
Instructions
  1. Place olive oil in pot on low-medium heat. Add onion and a dash of salt. Cook for about 3 minutes
  2. Add garlic. Cook for about 1 more minute
  3. Add mushrooms and a dash of salt and pepper. Cook for 3 minutes more
  4. Add carrots, oregano, and veggie broth (bouillon as well if using). Cook until carrots are soft. Approximately 10 minutes
  5. Remove from heat and puree with an immersion blender
  6. Return pot to low-medium heat and add barley and small white bean (if using). Stir occasionally and add any remaining oregano, broth, salt/pepper you'd like
  7. Let cook on low for approximately 10-15 minutes
  8. Enjoy!
Notes
  1. Substitute half the portion of carrots for sweet potato!
  2. You can also add 1/4 dry white wine for a different flavor.
Wine pairing
  1. Pinot Noir
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Pumpkin Coconut Curry Soup

Pumpkin Soup Pictures

PUMPKIN COCONUT CURRY SOUP

Pumpkin Coconut Curry Soup
Serves 4
An easy and delicious vegan soup that tastes creamy and flavorful.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 20 oz pumpkin puree
  2. 3 cups veggie broth
  3. 2 Tbl grapeseed oil
  4. 1 small diced onion
  5. 2 cloves diced garlic
  6. 1- 1 1/2 Tbl Thai red curry paste (pending upon the strength you'd like)
  7. 1 1/2 C coconut milk (plus extra for a drizzle if you'd like)
  8. salt to taste
  9. cilantro & pumpkin seeds to garnish
Instructions
  1. Heat the pot with grapeseed oil and add onion. Pinch with salt. Cook for approx 5 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Add the pumpkin and stir in for about 30 seconds-1 minute.
  4. Add veggie broth and stir. Cook for about 5 minutes.
  5. Remove from heat and puree. Bring back to stovetop.
  6. Add coconut milk and curry paste then stir.
  7. Stir occasionally on low heat for about 15-20 minutes.
To serve
  1. Drizzle coconut milk (optional)
  2. Top with cilantro and pumpkin seeds
Notes
  1. I make my own pumpkin puree by steaming and blending the pumpkin with a little bit of water.
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