The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca
This is hands-down the best soup you’re ever going to make. It is a sweet, creamy, wonderful bowl of deliciousness, with minimal ingredients, that is best served with a chunk of crusty bread on the side. Trust me, you will thoroughly impress whomever you serve this soup to, and it is incredibly easy to make.
Ready in: 45 minutes
Serves: 4
Ingredients:
1 sweet potato
1 onion
3 carrots
2 tbsp olive oil
1/2 tsp each: cinnamon, cumin, turmeric, salt, pepper
1/4 tsp nutmeg
4 cups vegetable broth
Method:
- Chop your peeled sweet potato, carrots, and onion and spread them out on a baking sheet. Drizzle the chopped vegetables with olive oil, and sprinkle with all the spices.
- Roast vegetables at 400 F for 30 minutes.
- Once the vegetables are done roasting, add them to a pot along with the vegetable broth and simmer over low heat for 15 minutes.
- Transfer the contents of the pot into a blender and blend until smooth.
- Serve and enjoy!
Image: Andrea Sadowski/The Cascade
Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.
