Recipe: Creamy Carrot Sunchoke Soup

from Eat Drink Better

 

Creamy Sunchoke and Carrot Soup

Cooked sunchokes have a creamy texture and earthy flavor that makes for really delicious pureed soups. You can make the soup with different veggie combinations. Try potatoes, cauliflower, broccoli, winter squash, or even spinach.

You Will Need:

  • 2 cups Sunchokes, cleaned and cut into ½ inch pieces, about 4 – 5 sunchokes
  • 2 cups carrots (or other vegetable), cleaned, peeled and cut into ½ inch chunks, about 3 – 4 carrots
  • 1 medium onion, diced (or 2 leeks sliced thinly, or 2 -3 shallots sliced thinly)
  • 1 large clove garlic, peeled and chopped
  • 4 cups of vegetable broth

Plus

Olive oil to saute the vegetables
Kosher salt and freshly ground black pepper
¼ teaspoon curry powder, if desired

To Prepare Sunchokes

Scrub any remaining soil off of the tubers with a vegetable brush under running water. If you have trouble cleaning between the bumby parts just break them up.  It’s not necessary to peel off the thin skin. Slice the tubers about 1/2 inch thick.

Cook the Vegetables

Warm up about 2 tablespoons of olive oil in large heavy bottomed soup pot. Add the diced onion and garlic and cook on medium to low heat until they soften and begin to turn translucent, about 5 minutes. Add the sunchokes and carrots pieces and stir to coat with the olive oil and onions. Add 3 cups of the broth so that the vegetables are just beginning to float but still crowded (you don’t want to end up with a thin soup) and simmer covered for about 20 – 25 minutes.

Puree the Soup

Add more broth if needed. Season with salt and pepper and the curry powder, if desired. Using an immersion blender (stick blender) or conventional blender, puree the soup until all of the vegetables have been processed into a silky, smooth, thick soup. Add more broth or water if it is too thick.

Serve or Store

Serve warm immediately or store in the refrigerator in an airtight container to use within a few days.

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