Sweet Seasonal Soup

And why you should consider supporting local produce

This is a great time of year for savory seasonal produce! Eating seasonally is so important because it encourages fresh, local, and healthy eating habits. Make the most out of produce this fall and support your local produce farmers! Farmers markets are still alive and kicking for at least another month. 

Supporting our backyard farmers is becoming critical. Food security does not exist. Food is a commodity and unless you grow your own food, you are subject to rising and fluctuating food prices and environmental unpredictability. We are getting to a time where we can no longer afford to rely on cheap imported products.

Do you ever check to see what country your food is grown? Do you go out of your way to purchase local produce? If the answer is no, consider the long-term implications of your decision. If we don’t, farmers might pull out of the market - famer’s have families to feed too! 

In Ontario there is a program called Foodland Ontario. Look for the iconic trillium with a green background on produce and products. This symbol verifies that the product has been grown in Ontario. Keep your eye out for the Foodland symbol and pick up some local ingredients to make the following locally grown root vegetable soup. Warming and savory, this is a perfect soup for the cooling temperatures. 

Sweet potato and carrot soup

Ingredients:

  • 1 tbsp. coconut oil
  • 2 onions, chopped
  • 1 tsp. ginger, fresh grated
  • 2 cloves garlic, chopped
  • 2-3 stalks thyme
  • 3-4 medium carrots, scrubbed and chopped 
  • 1.5lbs (680g) gram sweet potatoes, scrubbed and chopped
  • 6 cups chicken broth
  • 2 cups of water

Method:

  1. In a large pot over medium heat add the coconut oil and sauté the onions until they become translucent.
  2. Add the sweet potato, carrots and garlic. Cook for 5-7 minutes; stirring frequently.
  3. Add the 2 cups of water and bring to a boil. Add the thyme and reduce the heat. Simmer until all the vegetables are very soft. Add the chicken stock and bring it back to a boil. Reduce back to a simmer and remove the thyme steams.
  4.  Puree with an immersion blender and season with salt, pepper and ginger to taste.