Coriander Sweet Potato Soup with Buckwheat Granola

It feels as if annually I think of a new sweet potato soup recipe that becomes my new favorite. I ve got a smoked paprika version, a turmeric version, and in fact now this coriander recipe. This soup is so great, though, it would happen to be sad to not share. The mixture of coriander having a faint cinnamon undertone works amazingly well with sweet potatoes. Add, my current granola obsession and have the ear of a perfect fall meal.

I might recommend making an enormous batch of the granola. It’s not upon the sweet side however it plays equally well using this savory soup and also a more sweet yogurt parfait. You might spice it up a little and add your favorite flavorings, like cinnamon, towards the mix.

Recipes :

Preparation : 15 Minutes
Cook Time  : 45 Minutes
Serves         : 2 Servings

A beautiful fall soup that features sweet potatoes paired with coriander and cinnamon for any warm, comforting soup.

INGREDIENTS

Soup

• 1 1 / 2 pounds sweet potatoes 
• 1 / 2 cup short grain brown rice 
• 1 garlic clove, minced 
• 2 teaspoons ground coriander 
• 1 / 2 teaspoon ground cinnamon 
• 1 / 4 teaspoon sea salt 
• 3 to 4 cups vegetable broth 
• 2 tablespoons lemon juice 
• 1 / 4 cup heavy cream or nut cream 

Granola

• 1 / 2 cup rolled oats 
• 1 / 2 cup raw buckwheat 
• 1 / 4 cup pepitas 
• 2 tablespoons brown rice syrup, warmed 
• 1 tablespoon coconut oil, warmed 
• Pinch of sea salt 

INSTRUCTIONS

Inside a pot combine the ingredients to the soup, through 3 cups from the vegetable broth. Bring to some boil, reduce to some simmer, and cook till the rice and sweet potatoes are tender. Pour the soup into your blender and puree until smooth ; adding more broth as needed. Transfer the soup to the pot. Bring to a warm temperature and stir inside the lemon juice followed from the heavy cream.
While soup is cooking, heat oven to 325˚F. Combine the oats, buckwheat, and pepitas inside a bowl. Warm the coconut oil, brown rice syrup, and salt together in a little pot or bowl. Pour during the oats and stir till the granola is well-coated. Spread into a skinny layer on the sheet tray. Bake, stirring a couple of times, till the granola has browned and it is crisp. Remove from oven, let cool, and break into pieces.
Divide the soup into two bowls and top with granola before serving.
by Erin Alderson

RECIPE NOTES

Tips & Tricks : This soup is perfect like a make-ahead and freeze option.

Stock up : obtain the pantry ingredients you‘ll need : Sweet Potatoes, Sage, Walnut

SWEET POTATO SOUP 

VARIATIONS

If all that you do during this recipe is leave the coriander / cinnamon combination alone, you’re good. I adore butternut squash with almond cream or perhaps a pumpkin version with millet set up from the brown rice. There’s a couple of alternatives here that work well. 

BUTTERNUT SQUASH : Swap the sweet potato for butternut squash, pumpkin, or perhaps carrots. 

NUT CREAMS : I adore the little piece of richness the heavy cream adds to the last soup taste ; however, you are able to leave this vegan through the use of a little bit of almond or sunflower cream. 

GRAINS : The brown rice helps thicken the soup but millet would also work.

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