We’ve got sweet potato recipes that will take you from sweet to spicy to savory.

Sweet potatoes are a very old root vegetable, domesticated in Central America more than 5,000 years ago. And the original sweet potato cultivators were on to something. Sweet potatoes are an excellent source of beta-carotene (look out carrots), and they’re also good for getting complex carbohydrates and dietary fiber. What else do sweet potatoes have going for them? They’re good for your heart, a good source of vitamins C and E. Add to that the fact that sweet potatoes work for sweet, spicy and savory dishes, and you’ve got one killer tuber. So, get some sweet potato on your plate with one of these 21 sweet potato recipes.

1. Sweet Potato, Quinoa and Cotjia Salad

Cook up some quinoa, add roasted sweet potato and top it all off with the classic Mexican cheese.

2. Sweet Potato Cornbread

This gluten-free cornbread is perfect on its own or with a hearty winter stew.

3. Baked Sweet Potato Falafel

With a dash of cumin and coriander, these falafel don’t require a deep fryer, which makes them simple and tasty.

4. Vegan Sweet Potato Hash Browns

For a seasonal brunch, try this creative (and vegan) take on a classic hash browns.

5. Miso Sweet Potato and Broccoli Bowl

Is there anything better than a bowl of warm, seasonal vegetables? This one brings a bunch of healthy ingredients together.

6. Smoky Sweet Potato Hummus

If you want a twist on a classic appetizer, give this one a try; with a dash of cayenne it has just the right amount of spice.

7. Roasted Sweet Potato, Goat Cheese and Arugula Sandwiches

Who said a sandwich had to be boring? With these ingredients you’re far from an average lunch.

8. Beluga Lentil and Sweet Potato Stew

Cold weather calls for a hearty dish, and this one just might become your new favorite.

9. Sweet Potato and Leek Pizza

Good as a comfort food dinner, or even as a starter with a large group of guests, this is not your average pizza.

10. Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream

These will go fast, you may want to consider making a double batch.

11.Coconut Cardamom Sweet Potatoes

A healthy rendition on a creamy sweet potato casserole. But without the marshmallows!

12. Risotto with Mushrooms and Sweet Potato

A risotto is always a good dish this time of year, and in this one, mushrooms and sweet potato are the ideal seasonal pairing.

13. Sweet Potato Truffles

Yes, you read that correctly. Make a batch of these for a tasty and healthy holiday dessert that’s sure to please your dinner guests.

14. Sweet Potato Scones with Beetroot Jam

A normally sweet recipe turns savory with bright red beets atop orange scones.

15. Sweet Potato Crackers

Made with coconut flour, these simple crackers are grain- and gluten-free.

16. Date and Gorgonzola Stuffed Sweet Potatoes

A classier rendition of a baked potato, and much more interesting.

17. Petite Sweet Potato Pies

These pies are small for a reason; the idea is that you want to eat “just enough,” which is exactly what you get with these individually-sized pies.

18. Smoky Millet Stuffed Sweet Potato Crepes

Vegan and gluten free, these scrumptious crepes are sure to become a new favorite.

19. Sweet Potato and Pecan Cinnamon Buns

Perfect for the lazy three-hour long weekend breakfast you want to have with your French press.

20. Sweet Potato Gnocchi

Gnocchi is an easy pasta that you can make at home, and this version is even gluten-free.

21. Sweet Potato Pie Smoothie

It’s like dessert for breakfast.

Related on EcoSalon:

21 Apple Recipes for Fall

21 Glorious Pomegranate Recipes

Images: Stacey Spensley, Kari Sullivan, U.S. Department of Agriculture, Joy

The post 21 Seasonal Sweet Potato Recipes appeared first on EcoSalon.

Turn traditional greasy hash browns into a healthy and delicious meal with this vegan sweet potato recipe.

Hash browns are traditionally pan-fried white potatoes that have been grated, diced, sliced, or julienned. For this recipe, however, I wanted to cut some corners by baking sweet potato cubes as well as improve the nutrition and color with the addition of red pepper, mint, and scallions. The result is a sweet and savory vegan delight that is fit for breakfast, lunch, or dinner. Enjoy!

Traditional hash browns are not exactly the best way to start the day. The ingredient list is generally short, but consider the main players: white potato and butter. Despite the fact that it is a vegetable, the white potato is a simple starch that causes spikes in blood sugar levels and can lead to  a temporary energy rush followed by a period of sluggishness, not to mention the weight gain. Often, and especially when hash browns are served at a diner, butter is more than just a condiment, it’s almost side-dish-status worthy, considering how much is added to the pan for frying the potatoes. This vegan recipe for sweet potato hash browns makes them part of a wholesome and healthy meal.

The sweet potato is packed with vitamins C and D, carotenoids and antioxidants. These attributes make it effective at maintaining youthful skin, strong bones, and a healthy thyroid as well as preventing cancer. Compared to a white potato, sweet potatoes (and yams) also contain sugars that are slowly released into the bloodstream and thus don’t cause surges in blood sugar levels.

Sweet and Savory Baked Sweet Potato Hash browns

Serves 3-4

Ingredients

• 2 sweet potatoes
• 1/2 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 3 scallions
• 1 large (2 medium) red pepper(s)
• Large handful fresh mint leaves
• Juice of one orange
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Directions

Preheat the oven to 400 degrees Fahrenheit. Dice the sweet potatoes into cubes. Place cubes on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until slightly browned and cooked through. While the cubes bake, dice the scallions, red pepper and mint leaves. In a small bowl, whisk together the the orange juice, lemon juice and olive oil. Set aside.

When the potatoes have cooked, place them in a bowl while warm and add the red pepper, scallions and mint.

Pour in the vinaigrette.

Toss until evenly combined. Season with salt and pepper if you’d like more. Serve and enjoy!

Photo Credit: GlowKitchen

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This winter, try your hand at a different kind of homemade pizza. Add some seasonal vegetables to the mix and you’ll bring more excitement and diverse flavors to pizza night. This sweet potato and leek pizza recipe is just one way you can mix it up. Enjoy!

The stars of this pizza recipe are the leeks and sweet potatoes. As spring approaches, I’m trying to get the most out of my sweet potato kick and one of the ways I like to do that is to pair it with unlikely vegetables, such as leeks, and in unique ways, such as in a pizza. This recipe makes me appreciate the sweet potato — and pizza! — in an entirely different way.

Leeks reduce LDL (bad) cholesterol and are helpful in fighting certain cancers, such as colon and prostate cancer, with their carcinogen-fighting quercetin content. They also contain protective antioxidants, inlcuding the carotenoids lutein and zeaxanthin, which help to prevent aging, lower high blood pressure, cleanse the blood, and heal wounds.

The sweet potato also offers incredible health benefits. It is packed with vitamins B6, C and D, contributing to healthy bones and nerves, clear skin and strong teeth. The sweet potato is also helpful in reducing stress and boosting the immune system. It is the better alternative to a white potato because it has sugars that are slowly released into the bloodstream and thus won’t cause sugar spikes. Like leeks, the sweet potato also wards off cancer.

Sweet Potato & Leek Winter Pizza

Makes one 10-inch pie

Ingredients

• 1 10-inch pizza crust (preferably whole-wheat)
• 1 tablespoon olive oil (for brushing the crust)
• 2 leeks
• 1 medium white onion
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, stemmed and halved
• 1 sweet potato (baked at 400 degrees F for 40 minutes)
• 1 teaspoon chives, chopped
• Salt and pepper to taste

Brush both sides of the crust with olive oil and place on a baking dish.

Spread the sweet potato over the crust so that it is evenly distributed.

Top the sweet potato with the leeks, onions, cherry tomatoes and chives.

Bake in the oven at 400 degrees Fahrenheit for about 10-12 minutes, or until the crust browns slightly and the tomatoes cook to a withered look. Serve and enjoy!

Photo Credit: GlowKitchen

The post Winter Ingredient Twist: Sweet Potato and Leek Pizza Recipe appeared first on EcoSalon.

I can’t seem to get enough of sweet potatoes, so it was only natural to try incorporating them into my next veggie burger. The sweet potato is a nutritional powerhouse. It contains high levels of vitamins B6, C, and D, potassium magnesium, and antioxidants including carotenoids, making it effective in supporting the immune system, regulating the heart beat and nerve signals, producing white blood cells, reducing stress, and maintaining skin’s youthful elasticity.

This recipe scores high with taste and consistency and is easy on the waistline. It’s 100 percent vegan but still has the density and punch of a regular burger. You can serve it in a whole wheat bun or just eat it atop lettuce leaves with your choice of condiments.

Sweet Potato Burger

3-4 patties

Ingredients

• 1 sweet potato, baked and peeled
• 1 can of white beans, drained and rinsed (or fresh cooked beans if you’re off the cans)
• 2 tablespoons diced red onion
• 1 handful of parsley, chopped
• 1 teaspoon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 3-4 tablespoons safflower, canola or light olive oil for frying

Directions

Toss all ingredients in a large bowl and mash with the back of a fork until the white beans have broken down and everything is evenly combined.

Shape 3-4 patties. In a saucepan over medium-high heat, add about three tablespoons of oil. Place each patty into the pan. They should make a sizzling sound. Let cook 2-3 minutes on both sides until browned.

Serve in a bun or over lettuce leaves.

Enjoy!

Photo Credit: GlowKitchen

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All that flavor…all that fat.

Cool Ranch Doritos remind me of those days I’d peer into the bag, desperate to find the chip with thickest layer of spices. It was a game with a sensationally savory reward. Little did I know the nature of the gift – or so I thought it was – that I was really giving my body.

One serving, or 12 chips, of Cool Ranch Doritos contains 150 calories, nearly half –8 grams – which come from fat. It also has 180 milligrams of sodium, 18 grams of carbohydrates, and only 2 grams of dietary fiber.

The bottom line is that with ingredients such as sodium acetate, artificial color, sodium, caseinate, disodium inosinate, disodium guanylate, monosodium glutamate (MSG), and maltodextrin, not only are you stuffing yourself with 16 grams of empty carbs but also you are ingesting a lot of nothing “real.” Some of these synthetic ingredients are just downright dangerous. Doritos contain MSG, which is a flavor enhancer that can trigger headaches, sweating, facial pressure or tightness, a rapid or fluttering heartbeat, chest pain, nausea, and weakness.

The following recipe starts from scratch, using simple ingredients that pack a serious flavor punch. With the right combination of spices and a few minutes to spare, you’ve got yourself a bottomless bowl of your favorite chips. Enjoy!

Homemade Spicy Cool-Ranch Doritos

Servings vary

Ingredients:

1 large potato or 2 small potatoes (white or sweet)

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon cayenne

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/8 teaspoon cumin

2 tablespoons of extra-virgin olive oil

Directions:

Slice the potatoes into thin strips, just thick enough so they are not transparent.

In a medium-sized bowl, combine all the spices and mix.

Add the sliced potatoes to the spice bowl and toss until all sides of each potato slice are evenly covered.

On a greased baking sheet place potato slices side by side, each with its own place so that they bake evenly and to a crisp. Drizzle with remaining 1/2 tablespoon of olive oil and place in a 400 degree Fahrenheit oven for approximately 40 minutes or until the potatoes have crisped, but not burned.

Enjoy!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Nutritional Breakdown: Revamping Doritos appeared first on EcoSalon.

Food porn in the way of sweet potato fries.

In Foodspotting Friday we like to bring you some of the best of the best in food photos from our favorite app, Foodspotting. Yeah, yeah, we’re completely and utterly food porn obsessed, but you’re right here with us reading this post, which means you’re seeking out some culinary inspiration as well.

To mark the first official day of fall, we thought it was only fitting to feature one of our favorite (and seasonal) foods ever: the sweet potato fry. If you’re not tempted to find the nearest restaurant that serves them and order up a batch after looking at these photos, you might want to go and get your pulse checked to see if you’re still alive.

Liba Falafel Truck, San Francisco, California

Square Burger, McKinney, Texas

Laniakea Dining Room, Honolulu, Hawaii

Green Eggs Cafe, Philadelphia, Pennsylvania

Mother’s, Brooklyn, New York 

In Foodspotting Friday we highlight one of Foodspotting’s – or our own – top picks from our Foodspotting guides. Be sure to check them out and tip us off to your own favorites in our Readers’ Picks guide. Want to start spotting food on your own? Join Foodspotting and take part in the food spotting revolution. It’s visual, it’s positive, it’s global and we are in love with it.

Images: Little Miss Local, Mel N. Noms the Word, JKat, Shao, Nicole

The post Foodspotting Friday: Sweet Potato Fry Frenzy appeared first on EcoSalon.

“What’s good here?” I asked my friend as we sat down to a crowded and lively brewpub in San Francisco. “Fried brussel sprouts,” she responded. “Excuse me?” My eyebrows shot up and scrunched together as I looked around at this place that believed in white linen table clothes and handpicked, recycled wine bottles for water carafes. This wasn’t the swankiest of restaurants, but it certainly wasn’t a hole-in-the-wall. I opened the menu and sure enough, boasting a central position on the appetizer list were the culprits: fried brussel sprouts. [Note: they were delicious]

Comfort food used to mean eating things that made you feel great emotionally but were probably less beneficial for you physically. Nowadays however, options with a healthier root are taking over the scene, from chips to cocktails.

Sweet Potatoes

Sweet potatoes are all over the place, from fries to pancakes. Thanks to their nutritional value, they make an excellent alternative to recipes with regular potatoes, and foodies (myself included) just can’t get enough. Test them out at home with this recipe for Roasted Sweet Potato Fries from EcoSalon’s very own Heather Brubaker.

Kale Chips

I am new to the kale chip fad, but let me tell you, it’s definitely all it’s cracked up to be. Plus, they’re super simple to make and you feel like you’re getting a good dose of junk food; despite chowing down on plenty of vitamins and olive oil. Here’s a quick and easy recipe:

• Tuscan Kale, rinsed and dried. Cut the leaves lengthwise to remove the stems, which give a very bitter taste
• Olive oil
• Sea salt

Place the kale leaves in a boil and toss with olive oil so leaves are fully covered. Place on a baking pan and sprinkle with salt.

Bake at 250°F for about 30-35 minutes until the kale leaves are crispy.

Kombucha Cocktails

I’ve already extensively covered kombucha here on Foodie Underground (in fact, I’m so obsessed with the stuff I could probably write about it every week), but a recent underground trend with the funky drink is turning it into a mixed drink. Here’s a recipe for a Sparkling Mango Margarita that you can’t go wrong with.

• Flesh from 1 mango
• Juice from 1 orange
• 1/2 to 1″³ piece of fresh orange peel (don’t include any of the white pith)”¦ use the larger amount if you really like the orangey flavor of Triple Sec used in margaritas
• 1-1/2 cups dark tequila
• 1 cup or so Kombucha, any flavor (I had guava and ginger flavored on hand, but most any kind will work nicely)
• 2 cups ice

Blend all the ingredients except the kombucha in a blender. Mix in kombucha, serve and call yourself an underground cocktail master.

Pizza

Yes, you read correctly. Even mainstream foods are taking a healthy direction, including the staple of every college all-nighter. Just ask Naked Pizza, a New Orleans based operation that’s in the midst of turning into a national franchise. Attempting to bring health food to the masses, the founders figured there was no better way than with a food that most of us have a hard time giving up, so they consulted biologists and food technologists to come up with the healthiest pie around. Their crusts are made with 12 whole grains, they’ve even got some probiotics, and the ultimate goal is to get people talking about food by using “this pizza to have a larger conversation with you about the food supply,” founder Jeff Leach told the New York Times. Viva la health food revolution.

Do you have a favorite pop up restaurant in your town? Tell us about it! Either in the comments below, or by using #FoodieUnderground on Twitter.

Editor’s note: This is the latest installment of Anna Brones’s column at EcoSalon, Foodie Underground. Each week, Anna will be taking a look at something new and different that’s taking place in the underground food movement, from supper clubs to mini markets to culinary avant garde.

Image: elena’s pantry

The post Foodie Underground: When Healthy Food Is Hot appeared first on EcoSalon.

Here are 12 real food alternatives to falling prey to the “junk food jones.” Some of these may seem high in fat, and they are, such as olives, nuts or cheese. However, the idea is quality not quantity. Enjoy the good things in life, but within reason, and you’ll find you are more than satisfied.

The trick is to keep real food snacks around, or bring them with you, so you’re not tempted with impulse buys near the register when you’re filling up at the gas station or buying office supplies. It’s all about retraining your palette and your habits.

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1. Nuts: Almonds, Pistachios, Cashews

I’ve gotten in the habit of keeping a bag of roasted almonds in my bag at all times. Yum!

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2. Fresh Fruit

I’ve been really enjoying oranges recently, especially tangerines. Other easy fresh fruit snacks are grapes, apples or pears.

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3. Dried fruit

Great on the go.

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4. Vegetables with hummus

An excellent source of fiber all around.

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5. Rice cakes with natural peanut butter or almond butter

Or celery with peanut butter. Remember the old days of “ants-on-a-log?”

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6. Cheese

Yes. Really. But good cheese! I’m still a believer that a few slices of cheese are better than eating a bag of potato chips. Try eating with rye crackers, thinly sliced, toasted pain au levain bread or simply on its own. My current favorites are aged gouda or goat gouda, gruyere, and manchego.

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7. Olives

Greek olives are nice to have on hand, especially when you’re eating cheese. You may need to shop around a bit to find your favorite style and olives can vary in quality depending on where you buy them from.

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8. Roasted vegetables

I’m a big fan of sweet potato fries. Mind you, when I say sweet potato fries, I don’t mean the ones at the pub down the street. Oven roast your own with a bit of olive oil, salt, pepper and fresh thyme. Delicious! Asparagus, which is currently in season, is another great option. Eat the spears like fries. Or, make a roasted beet salad to have on hand with onions and feta cheese.

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9. Straight up avocado

With salt. What’s not to love.

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10. Natural granola or fruit bars

Try 18 Rabbits or Larabars.

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11. The combination. Plain yogurt with granola, fruit and nuts

This is like dessert! Try experimenting with different fruit combinations or adding shredded coconut or a dusting of ground flax seed.

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12. Dark chocolate

Instead of reaching for cookies, try this alternative. A few squares of dark chocolate are inimitably satisfying.

Images: inside_man, minianna.com, givingitatry, aggleton, prakhar, Sashertootie, JC handmade, mwhammer,  MGF Lady Disdain,  aSILVA, CaseyJ

The post The Junk Food Jones: Retraining Your Palate with 12 Real Food Alternatives appeared first on EcoSalon.

The gray of winter calls for warm and hearty soups, but what about ones that aren’t made with animal stock? We’ve rounded up some of the best vegetarian soup recipes on the web, full of delicious flavors and packed with great ingredients that are good for your body. They’re sure to warm up your kitchen with wonderful aromas and keep you feeling healthy and full of energy. If you’re feeling extra creative, we even added in some tips on concocting your own veggie soup recipes at the bottom. Bon appetit!

1. Black Bean Soup with Quinoa

If you haven’t discovered the glorious grain that is quinoa, kick off with this soup. Hearty, healthy and full of protein! Adapted from Whole Grain Gourmet.

Ingredients:

2 cups black beans, soaked overnight
2 quarts vegetable broth
1/2 cup diced celery
1/2 cup diced carrots
1 cup diced onion
3 tsp minced garlic
1 cup diced tomatoes
2 Tbsp olive oil
4 tsp chopped cilantro
4 tsp sour cream

Spice blend:

1 1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp ground new mexico chili pepper (if available)
1/2 tsp cumin powder
salt to taste
1/4 tsp black pepper

Preparation:

1. Prepare basic quinoa.
2. Bring 2 quarts water to a boil in a large pot. Add the soaked beans, reduce heat to low and simmer uncovered until tender. Check water level and add more if necessary. (About 1 hour)
3. Strain the beans and reserve 2 cups of the water.
4. In the same pot, with beans removed, sauté onion, garlic, celery, and carrots in olive oil until the onions are translucent. Add the spice blend and sauté for 1 minute.
5. Pour the reserved cooking water, chicken broth, and tomatoes into the pot. Add the beans and simmer for 20 minutes over low heat.
6. Using a hand held blender, puree the soup in the pan until mostly liquid allowing some texture to remain.
7. Serve soup in a bowl over a scoop of quinoa or brown rice. Garnish with 1/2 tsp of cilantro and 1 tsp sour cream.

Serves 4

2. Apple and Butternut Squash Soup

Orangette has been one of my favorite food blogs for a long time, and author Molly Wizenberg has a great collection of soups. Here’s one that’s perfect for winter ingredients.

¼ cup olive oil
1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
2 flavorful apples, preferably Gala, peeled, cored, and cut into 2-inch pieces (about 2 cups)
1 large onion, peeled and coarsely chopped (about 1 cup)
¾ tsp curry powder
¾ tsp ground mace
½ tsp ground cardamom
1 cup good-quality apple cider
1 quart vegetable stock
½ tsp salt
¼ freshly ground pepper, preferably white

Preparation:

Heat oil in a large stockpot over medium-low heat. Add the squash, apples, and onion, and stir to coat with oil.

Sauté uncovered, stirring occasionally, for ten to fifteen minutes, or until onion is transparent.

Stir in the mace, curry, and cardamom, and continue cooking until the onion begins to brown.

Add the cider. Bring the mixture to a boil over medium-high heat, and cook for three minutes. Add the stock, lower the heat to medium-low, and simmer the mixture, partially covered, for another 35 minutes, or until squash is tender.

Working in batches, blend mixture in a food processor or blender until smooth (be careful to not overfill, as hot liquid could expand when machine is switched on, making a huge, burning-hot mess). Return soup to the stockpot. Reduce the soup, uncovered, over medium-low heat, to about one-fourth. Stir occasionally. Stir in salt and pepper, and serve hot.

Serves 4-5

3. Celeriac and Sweet Potato Soup with Ginger

For a taste of French flair there’s no better blog than Chocolate and Zucchini. Although the blog isn’t entirely vegetarian it does have some great recipes, like this easy and zesty one that’s sure to spice up a dreary afternoon.

Ingredients:

1 tablespoon olive oil
2 cloves garlic, peeled and minced
One small head celeriac, about 2 pounds, peeled, quartered and sliced
2 pounds sweet potatoes, peeled and sliced
Salt, pepper
a knob of ginger, about the size of your thumb (that’s 2 inches), peeled, and grated or thinly minced
1/3 cup milk

Preparation:

Heat the olive oil over medium heat in a large soup pot or cocotte. Add in the garlic and cook for 2 minutes, stirring regularly, until fragrant. Add in the vegetables, season with salt and a generous amount of pepper, and cook for ten minutes, until they start to get golden. Pour in hot water (or stock) to just cover the vegetables, add in the grated ginger, stir, and bring to a simmer.

Lower the heat to medium-low, cover, and cook for 35 minutes or until the vegetables are cooked through and very soft, stirring from time to time to make sure the vegetables don’t stick to the bottom. Stir in the milk (and a bit more water if the mixture is too thick), puree the soup to the desired smoothness (I like it chunky), and serve immediately, optionally topped with a fresh grind of pepper.

Serves 6

4.Vegetarian Tortilla Soup

101 Cookbooks is the go-to blog for a lot of foodies, and the soup section is huge. I’m a personal fan of the Vegetarian Tortilla Soup; spicy, full-bodied and packed full of flavor. Note: seasoning is very important in this soup, and if it’s not correctly seasoned with salt it will taste flat.

Ingredients:

6-8 corn tortillas, cut in half and then into matchstick-thin strips
a big splash of extra virgin olive oil
fine grain sea salt

20 small yellow or red cherry tomatoes

another splash of extra virgin olive oil
3 cloves garlic, chopped
1 large white onion, chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne or other spicy red chili powder
1 14-ounce can crushed tomatoes
6 cups vegetable broth (or water)

a few sun-dried tomatoes, chopped
1/4 cup of goat cheese, crumbled

Preparation:

Gently toss the tortilla strips with a glug of olive oil and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside.

Halve (or quarter) the tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Toss with a bit of olive oil and a pinch or two of salt. Bake in a 350F degree oven for 40-45 minutes (less time if you use smaller cherry tomatoes), or until the tomatoes are shrunken and golden around the edges. The tomatoes keep nicely in a jar for days (refrigerated), so you can do this part in advance if you like. Set aside.

In a big pot over medium-high heat cook the garlic and onions in a splash of olive oil along with a couple pinches of salt for just a minute or so. Stir in the spices and then the tomatoes. Cook down for about five minutes or so, it should thicken a bit. Remove from heat, add one cup of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 5 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes.

Serve the individual bowls topped with plenty of tortilla strips, the roasted and sun-dried tomatoes, and some crumbled goat cheese. Alternately, as I mention up above, you can finish with sliced avocado, cilantro, white onions, and a squeeze of lime. If you like a creamier soup base add a splash of half and half, or stir in some extra goat cheese.

Serves 6

5. Creamy Carrot Soup with Coconut

The coconut milk gives this quick and easy vegan soup a creamy consistency as well as an exotic taste.

Ingredients:

2-3 large carrots, chopped small
1 onion, chopped small
1 tsp fresh ginger, minced
1 1/2 tsp curry powder
1 3/4 cup vegetable broth
1 14 ounce can coconut milk
sea salt, to taste

Preparation:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if needed.

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

6. Thai Red Curry Soup

On the vegan train of thought, this is another exotic inspired soup from over at Show Me Vegan, sure to add some flavor to your dinner table. If you like you can switch out the setain for tofu.

Ingredients:

2 Tablespoons vegetable oil
1 large red bell pepper, chopped
6 ounces portobella caps, chopped
8 ounces seitan, chopped
2 Tablespoons vegan red curry paste
1 heaping cup peeled and diced russet potatoes
4 ounces green beans
3 cups unsweetened coconut milk
3 cups vegetable broth
1 Tablespoon tamari
salt and pepper, to taste
heaping 1/4 cup fresh basil, chopped
Sriracha sauce, optional condiment

Preparation:

Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for about 5 minutes. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes. Add potatoes and green beans and saute about 1 minute more. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving.

Serves 4-6

7. Lentil Soup with Chipotle Yogurt

Lentils are a vegetarian’s best friend, and the absolutely beautiful blog Sprouted Kitchen has this amazing recipe that combines the legume with other vegetarian favorites like kale and brown rice. Add a dollop of chipotle yogurt and you’ve got a killer combination!

Ingredients:

2 Cups Lentils (French or Black Beluga)
1 Yellow Onion, Diced
1 Fennel Bulb, Diced
1 tbsp. Olive Oil
1 Cup Brown Rice, Cooked (any whole grain will work)
6 Cups Organic, Low Sodium Vegetable Stock
1 tsp. Cumin
1 Large Bunch of Kale, Chard or Combo of Leafy Greens
Salt/ Pepper
1 Lemon

Chipotle Yogurt
1 Cup Plain Greek Yogurt
1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)

Preparation:

1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. Drain.
2. In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.
3. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.
4. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.
5. Mix the greek yogurt with the chipotle chile and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.

Serves 6

8. Soupe de Potimarron, au beurre noisette à la sauge – Chestnut pumpkin soup with sage brown butter

We couldn’t complete this list without a soup with a French name, and this one from Chez Pim is just perfect. The chestnut flavor of the Potimarron gives a surprisingly complex flavor, and just like with any other squash soup, the consistency is certainly smooth.

Ingredients:

1 2-3 pounds Potimarron, or Kuri pumpkin, or, you get the picture
1/2 small onion, cut into cubes
3 cups of milk
3 tbsp of crème fraîche, (you can also use yogurt or sour cream)
1 tbsp butter, soft
salt and pepper to taste

For the garnish:
1 cup of croutons (trim and cut stale bread into small cubes and sauté with a little butter until brown)
4 tbsp butter
3 sage leafs

Preparation:

Preheat the oven to 375F.

Cut the Potimarron into quarters, scoop out the seeds, and rub 1/2 tablespoon of the butter all over the exposed surface. Bake the Potimarron quarters in the preheated oven for 45 minutes.

While the Potimarron is baking, cook the cubed onion in a sauté pan with the rest of the butter and a pinch of salt over a very low heat. Let the onion cooked, while stirring every so often, until uniformly brown and caramelized but not burn, for about 20-25 mins.

When the Potimarron is cooked through, take them out of the oven and let cool for a little bit.

While the Potimarron is cooling down, make the sage brown butter. In the smallest pot you own, preferably a small butter warmer, cook the 4 tbsp butter with the sage leafs until completely melted over low heat. The butter will foam up as it cooks, when the foam subsides, let it continue to cook until you can see the bits of milk solids at the bottom of the pot turning brown. Take the pot off the heat immediately and let cool. If you’ve overcook the butter and the brown bits are getting a bit too brown, then strain the butter into a cool bowl immediately. If not, you can leave the butter and sage leafs to macerate in the warm pot until ready to use.

When the Potimarron quarters are cool enough to handle, scoop out the meat with a spoon. The cooked flesh should separate readily from the skin. You should have about 3-3.5 cups of cooked Potimarron.

Add the Potimarron flesh in a medium pot with the three cups of milk, the caramelized onion, a generous handful of salt, and a few turns of the pepper grinder. Let cook on low heat until it comes to a gentle boil. Turn the heat off, then blend the content of the pot into a smooth puree, either with a hand blender or in a stand blender.

If using a stand blender, pour the blended soup back into the pot and let cook gently over low heat. Add the three tablespoons of crème fraîche (or yogurt of sour cream). Keep stirring and scraping the bottom of the pot or it will burn. Add more salt if needed. When the soup comes back to a gentle boil, turn the heat off and serve.

Serve in a warm bowl with a small handful of croutons and a teaspoon -or two, or three, as you wish- of the sage brown butter.

9. Red Lentil and Saffron Soup

Red lentils paired with the distinct flavor of saffron make this a hearty soup with an exotic flair; plus the saffron flower used is much more inexpensive than saffron threads so it’s a gourmet soup that’s gentle on the pocketbook. From the Chubby Vegetarian.

Ingredients:

2 1/2 cups dried red lentils (rinsed)
1 red pepper (seeded and cored)
1 medium red tomato (cored)
1/2 white onion
1 bouillon cube
1 palmful of dried saffron flower (much cheaper and milder than just the saffron threads)
1 tablespoon olive oil
1 tablespoon beet powder (optional)

Preparation:

Over medium heat, melt butter in a medium-sized pot. Place the onion, tomato, & pepper into the food processor, and turn it on. Let the vegetables get chopped very fine until nearly smooth. Add the vegetables to the butter and cook until most of the moisture is absorbed.

Add the lentils, the bouillon, the saffron flower, and enough water to cover by about 1/2 an inch. Bring to a boil and then cover and simmer for about 20 minutes. The red lentils cook that fast. Blend or leave the lentils whole.

10. Winter Vegetable Soup

Everyone has their soup staple, and this one from Martha Stewart is quick and easy.

2 tablespoons butter
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, coarsely chopped
Coarse salt and ground pepper
1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
5 1/2 cups (43.5 ounces) low-sodium chicken broth
1 can (14 ounces) cannellini beans, rinsed
3 sprigs thyme
Grated Parmesan, for serving (optional)

Preparation:

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

Serves 4

Make Your Own!

After a morning walk through your local farmers market, your basket is certainly filled with plenty of inspiring vegetable waiting to be put to good use. There are no limits to your food creativity, but if you’re attempting to make your own vegetable soup there are some important things to keep in mind, the most crucial being building layers of taste. Here are a couple of excellent tips to make you a vegetable soup maven from Not Derby Pie.

1. Roast or saute vegetables before adding liquid
2. Toasting spices can elevate the flavor of your soup
3. When replacing meat or poultry broth, use a mix of good vegetable stock, water, and, sparingly, wine or juice

Happy soup making!

Photo Credits: gezellig-girl.com, land camera land camera, Chocolate & Zucchini, 101 Cookbooks, norwichnuts, Whole Grain Gourmet, Sprouted Kitchen, Chez Pim, The Chubby Vegetarian, Martha Stewart

The post Ecosalon Recipes:10 Best Winter Vegetarian Soups appeared first on EcoSalon.