A Simple Winter Soup with Oh She Glows Every Day


As we welcome 2018, we're heading into the kitchen with a collection of recipes intended to refresh, renew, and restore. For the second edition of our clean eating series, we're featuring a warm and healthy winter soup from Angela Liddon of Oh She Glows. Her new book, Oh She Glows Every Day, features quick and satisfying plant-based recipes that are just right for revamping your midwinter menu. Read on for our conversation with Angela, along with her recipe for Creamy Thai Carrot Sweet Potato Soup

terrain: What inspired you to write Oh She Glows Every Day?

Angela: My fast-paced lifestyle as a business owner and mom of two was a huge inspiration for writing Oh She Glows Every Day. I rely on so many speedy recipes to keep us all healthy through the week, and am always looking for ways to simplify my family’s favourite meals. While my recipes continue to feature nutritious, whole food ingredients, with Oh She Glows Every Day the focus really shifts toward providing even more allergy-friendly recipes, as well as a nice mix of every day and more elaborate dishes for special occasions.

terrain: What are some of your favorite ingredients for winter cooking?

Angela: I love working with seasonal produce when possible, and winter veggies are especially great for creating a sturdy foundation for hearty meals, since they tend to be heavier and starchier than spring and summer varieties. A few favourites I like to have on hand are: potatoes and sweet potatoes; pomegranates; lemons and other citrus; and squash of all varieties (there are so many funky-shaped squashes to choose from, but I tend to grab either delicata or butternut when I see them in the store).

terrain: Can you tell us a bit about the Creamy Thai Carrot Sweet Potato Soup?

Angela: Absolutely! This recipe is a favourite in our house, and I’ve had so many readers write in saying they’ve loved it for their families as well. Both carrots and sweet potatoes are excellent sources of vitamin A (hint: the dead giveaway here is that this vitamin often shows up in orange-hued veggies and fruits!), and nut butter lends the soup a rich, creamy texture and drool-worthy nutty flavour— plus some additional protein to boot. I find it’s best to adjust the amount of ginger used if kids are having a share (its spicy kick can sometimes be a bit much for little ones), but when it’s just Eric and I indulging, I love the subtle layer of flavour it adds. Topped with some roasted tamari almonds and garnished with a squeeze of lime, just talking about this soup has me craving a warm bowl. 

Creamy Thai Carrot Sweet Potato Soup
Makes 8 cups
1 tablespoon (15 mL) virgin coconut oil
2 cups (500 mL) diced sweet onion
2 cloves garlic, minced
1 tablespoon (15 mL) minced fresh ginger
2 tablespoons (30 mL) red curry paste
4 cups (1 L) low-sodium vegetable broth, plus more if needed
1/4 cup (60 mL) raw almond butter
3 cups (750 mL) diced peeled carrots (1/2-inch/1 cm dice)
3 cups (750 mL) diced peeled sweet potatoes (1/2-inch/1 cm dice)
1/2 teaspoon (2 mL) fine sea salt, plus more to taste
1/4 teaspoon (1 mL) cayenne pepper (optional)
Freshly ground black pepper

Topping Suggestions: minced fresh cilantro, Roasted Tamari Almonds (recipe in Oh She Glows Every Day), fresh lime juice
1. In a large pot, melt the coconut oil over medium heat.
2. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
3. Stir in the curry paste.
4. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt, and cayenne (if using). Stir until combined.
5. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
6. Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
7. Return the soup to the pot and season with salt and black pepper. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference. Reheat if necessary.
8. Ladle the soup into bowls and top with minced cilantro, almonds, and a squeeze of lime juice, if desired. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
Photography by Ashley McLaughlin and Sandy Nicholson from Oh She Glows Every Day by Angela Liddon (Avery). Copyright © 2016.

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