Cooking- Sweet Potato Soup with Blood Orange & Coriander

It's very important to me, regardless of how hectic my schedule is or how long my day has been, to have a healthy, homemade dinner on weeknights. That said, I'm far from superhuman. So, I've developed a strategy to make that happen, one that doesn't cause me added stress.

For me, enjoying a healthful dinner requires pre-planning of meals, a well organized weekly shopping trip, and always cooking ahead. Then, all that needs to be done after work is to re-heat, and perhaps toss a salad or saute a few vegetables. Staying one day ahead of the cooking curve, and often making enough for us to eat for two nights is key. Planning my cooking days on my 'slower' work days allow me to maintain my sanity... also important!

Needless to say, I'm always on the lookout for new recipe inspirations that suit my make-ahead strategy. I love one-pot meals and things that use primarily seasonal ingredients. 10 ingredients or less is my general preference.

Dinner for tomorrow (made today) is a delicious (vegan) soup that works with all the points mentioned above. I hope you will give this one a try!

Sweet Potato Soup with Blood Orange & Coriander

Sweet Potato Soup with Blood Orange & Coriander

Sweet Potato Soup with Blood Orange & Coriander: (adapted from the lovely blog, First Mess)

1 medium red onion, diced

1 clove garlic, minced

2 TB olive oil

1 tsp ground coriander

1/2 tsp red chile flakes

1/4 tsp aleppo pepper (optional)

1 tsp smoked paprika

3 medium sweet potatoes (I used 2 Jewel sweet potatoes & 1 Hannah (white) sweet potato), peeled and diced.

2 blood oranges, zested and juiced. Reserve juice.

4 cups low-sodium vegetable stock

2 cups water

1/2 cup creme fraiche (for garnish)

cilantro leaves (for garnish)


1) In a 5 quart dutch oven, or other large soup pot, saute the onions in the olive oil with salt & pepper until translucent. 

2) Add the garlic, coriander, chile flakes, aleppo pepper, smoked paprika and saute until the spices are toasted.

3) Add sweet potatoes and 1/2 the orange zest and stir to combine with the onions and spices. You may want to add a bit more salt & pepper at this point as well. Add the vegetable stock and water and simmer, covered, for about 15 minutes, until the sweet potatoes are tender.

4) Add the reserved orange juice and puree the mixture in a blender until smooth. Depending on your blender, you may need to puree in batches. Season to taste with salt & pepper. If the mixture is too thick, add more water or stock to your desired thickness.

5) In a small bowl, combine the reserved orange zest with the creme fraiche. Swirl a bit of this into the top of the soup before serving and garnish with cilantro leaves. Enjoy! 



Heather HardcastleComment