I came across this soup at a holiday party some 15 years ago. I had never had carrot soup in my life and screwed up my face at the thought, but I had to make the choice between carrot soup or chicken and prunes, or risk offending the host. I chose the soup (to this day, I still can't bear the thought of chicken and prunes) and was mighty surprised at how much I liked it. I begged the recipe off the hostess and have made it religiously every year since then. It's so fast and easy to make, and so economical, and whenever I make it everybody is surprised that it's so good. I like to make it thick so that it's silky and lovely like a bisque, but you can make it a little thinner by adding more stock. Served with biscuits or rolls, this becomes a perfect light meal for a busy autumn day.
2 tbsp. olive oil
1 large onion, chopped
6 large carrots, peeled and chopped
1 medium to large sweet potato, peeled and cut into eights
5 cups vegetable stock, or more as desired
1/2 tsp. pepper
1 tbsp. fresh lemon juice
2 1/2 tsp. dill
salt to taste
coconut cream to garnish, if desired
Heat the olive oil over medium-low heat in a medium pot. Add the onions and carrots and cook, stirring often, until the onions are soft - do not let the onions brown. Add the sweet potatoes and enough stock to just cover the vegetables. Bring to a boil, then cover and simmer until the carrots and sweet potatoes are soft, about 15 minutes.
With a slotted spoon, remove the vegetables from the pot to a blender or food processor and puree until silky smooth, adding some of the vegetable broth as needed. Pour the pureed vegetables back into the pot and add enough broth to give the soup the consistency you desire. Add the pepper, lemon juice, dill and salt to taste. Heat the soup to just simmering, then turn off the heat and serve hot. You can swirl a little coconut cream into each bowl of soup if desired.