Sunchoke, Sweet Potato, and Carrot Soup


I crave soup year-round, a predilection I’ve been told is “a bit gross” by a Husband who shall remain nameless. Yes, even during the middle of summer, I love a big bowl of hot, flavorful broth. 

[By the way, I’d like to make a counter-argument to the “soup is nasty when it’s 90 degrees” opinion-holders: hey, maybe just don’t eat soup outside when it’s 90 degrees. Case dismissed.]

However, as it is about 40 degrees outside today, it is acceptable by nameless Husband that I make a big pot of soup. This soup features a trio of tubers including sunchokes, sweet potatoes, and carrots. The delicious vegetables are pureed and until smooth for a thick, creamy consistency that tastes significantly more indulgent than it really is. 


If you aren’t on a familiar basis with sunchokes yet, it’s time you were properly introduced. The sunchoke, also known as a Jerusalem artichoke, is a species of sunflower that is native to the northeast portion of North America. The brownish-beige lumpy little bulb looks like a mix between ginger root and potatoes. Sunchokes have a delicate flavor, slightly sweet and nutty with a hint of artichoke. 



The sunchokes, sweet potatoes, and carrots are all roasted prior to adding to the soup pot to bring out their flavor. This one-dish meal will be ready after an hour, but only requires 15-20 minutes of active time. I recommend blending the soup prior to serving for that smooth consistency that soup-lovers like myself cannot get enough of. I served the soup topped with a dollop of Greek yogurt, chopped parsley, and slices of fresh avocado. 


Sunchoke, Sweet Potato, and Carrot Soup


You will need:
  • 1 pound sunchokes, rinsed
  • 1/2 pound sweet potatoes, unpeeled 
  • 1/2 pound carrots, peeled
  • 1 tbsp. plus 1 tsp. olive oil
  • 2 tsp. minced fresh garlic
  • 1/2 tsp. thyme
  • Salt and pepper
  • 1 yellow onion
  • 1 tbsp. fresh sage
  • 4 cups vegetable stock (low sodium)
  • Dash cayenne
  • 1 can coconut milk or evaporated milk
  • 1/4 cup fresh parsley
Method:
  • Preheat oven to 350. Coarsely chop sunchokes, sweet potatoes, and baby carrots and place in a large bowl. Toss with 1 tablespoon olive oil, garlic, thyme, and salt and pepper. 
  • Arrange in a single layer on a baking sheet and place in oven for 45 minutes. Remove from oven after baking. 
  • In a large pot, saute chopped onion, fresh sage, and remaining teaspoon of olive oil for 8 minutes on medium heat. 
  • Stir in vegetables and add vegetable stock. Bring to a boil, then reduce heat to simmer for 10 minutes, uncovered. 
  • Add coconut milk or evaporated milk and cayenne. 
  • Use immersion blender or transfer mixture to food processor and puree until the soup is smooth. 
  • Return to pot and heat through. Serve topped with fresh parsley and anything else you care for (might I suggest avocado?). 
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