11.12.12

FOOD / 28

my favorite food of all time is potatoes. i asked sarah britton from the awesome food blog my new roots to cook us up something that used potatoes, but with a healthy twist. i’ve been on a traveling too much, comfort food unhealthy food binge these days and it’s time to snap back into foods that leave me feeling good (and not like i want to fall asleep for hours). let’s all kindly welcome sarah today!

Is there anyone out there who doesn’t love a good makeover? Of course not.

I set out to make a vichyssoise, the classic, and very simple, leek and potato soup, but after giving it a healthy update. I did this by replacing the regular potato with sweet potatoes, upping the antioxidants, beta-carotene, and vitamin C. Sweet potatoes keep you fuller for longer than a regular potato, and you won’t want to take a nap after eating them!

This soup gets its velvety texture from beans instead of dairy. This is a great technique when making blended soups because beans add so much creaminess without the high fat content, plus you get an extra hit of filling fiber.

Topped off with crispy, roasted, Ginger-Kissed Pumpkin Seeds, this Sweet Potato Vichyssoise is the updated autumn classic that will warm your belly and your heart. Here’s the recipe, we hope you enjoy it!

Sweet Potato Vichyssoise
Serves 4-6

• 3 leeks
• 5 cloves garlic
• 4 medium sweet potatoes
• 6 cups vegetable broth
• 1 cup cooked white beans (cannellini, navy, butter…)
• knob of coconut oil, ghee (clarified butter), or butter
• 1 Tbsp olive oil
• juice of 1 lemon
• 1 tsp. sea salt
• 2 tsp. turmeric (optional)
• cayenne to taste

what to do:

• Prepare leeks by removing the very tip of the root, and the tough, dark green parts at the very top. Chop leeks, then swirl them around in a large bowl of water to remove any dirt (due to how they grow, leeks can have a little grit between their layers).
• In a large stock pot, heat a knob of coconut oil or butter, add turmeric, cayenne and leeks with a teaspoon of sea salt. Stir to coat and let cook on medium heat for five minutes or so, until leeks have softened. Mince garlic and add to the pot.
• Scrub the sweet potatoes, and chop them into rough cubes (leave the skin on!). Add them to the pot, stir and cook for a few minutes. Add broth and beans. Bring a boil, reduce to simmer and cook until sweet potatoes are soft, about 15 – 20 minutes.
• Using a regular blender or stick blender puree the soup until totally creamy. Add olive oil and lemon juice, plus salt to taste if necessary, blend once more and serve with Ginger-Kissed Pumpkin Seeds.

Ginger-Kissed Pumpkin Seeds
Makes ½ cup

• ½ cup pumpkin seeds (pepitas)
• ½ Tbsp. olive oil
• ½ Tbsp. maple syrup
• 1 Tbsp. ginger powder
• pinch sea salt

what to do:

• Preheat oven to 300°F / 150°C.
• Toss pumpkin seeds with other ingredients. Place on a baking sheet and roast in the oven for 10-15 minutes until toasty and fragrant. Remove and let cool. Store leftovers in an airtight container.

{ recipe + photos by sarah britton for designlovefest– want more recipes? go here! }

64 COMMENTS

Add your own

    Scout says:

    I love Sarah’s blog! She has some amazing foods there, and she’s so stinking smart! I learn so much from her posts 🙂 I can’t wait to try this soup!

    leann says:

    the first food post in almost 5 months! welcome, sarah!! 🙂

    kelly says:

    yeah food post! i follow sarah’s blog and she really does have some amazing food, and great techniques when you’re looking for that healthier dish to put on the table! keep up the food posts!!

    I’m a big fan of My New Roots, and this soup looks so tasty! Love the idea of a luxurious vichyssoise that’s healthy!

    What a fabulous recipe. I am going to the store right now to buy the ingredients! Thanks Sarah! Great blog!

    Kate says:

    May have to try this out tonight–anyone have an opinion on whether or not this would be an appropriate level of difficulty for my first time cooking, like ever?

    Sarah B says:

    Hey friends!
    Thanks for the lovely comments 🙂
    Katie – I think this would be a perfect first dish to try and make! Maybe skip roasting the seeds to keep things really simple for yourself. I am very excited for you…enjoy the process and of course the meal.

    xo, Sarah B

    Erin says:

    Oh, that Sarah Britton! I used to work with her and she is just a darling. She is also the best walking advert for healthy living I have ever seen– gorgeous skin and hair!

    Hi from Havergal, Sarah! I’ll be trying out the recipe this weekend!

    Wow – this looks amazing. Gorgeous photos!

    Rebecca says:

    Sounds delicious! Much love for My New Roots <3 X

    oohhh, i love potatoes, especially in the winter!

    Laura says:

    I feel like a moron but can someone tell me what a “knob” of coconut oil is? How much is a knob? I can’t wait to try this! Thanks!!!!

    Marianne Fulton says:

    I have been cooking plant food for over 30 years and I have to tell you Sara that your recipes have been devine…From your raw kale to the roasted cauliflower has been a hit!!! Love your photos and your writing. Keep it coming….:)

    yes please! love everything about this especially that I can probably get my husband to make it for me! I can’t do dairy and love anything with sweeties … the toasted pumpkin seeds on top make it irresistible.. gorgeous food.Plus I just found more fresh turmeric at the store..

    thank you ..
    love and blessings,
    Lisa

    Robyn says:

    Just love this site, my new roots, the recipes ect…it’s all love. Making this fantastic ”fancy” soup

    Jaclyn says:

    That looks so tasty! I hate the feeling of eating junky food for a while. It feels so good to fix it with a great home cooked meal that is fresh and easy.

    Zinzi says:

    I love My New Roots! Yay. Will she be a regular contrib?(here’s hoping)

    Sarah says:

    This looks unbelievable delicious! Welcome, Sarah! So great to see some lovely recipes cropping up!

    Nicole says:

    Such an incredible looking dish, I’m so excited to try it. Sweet potatoes are so. so. so. heavenly.

    Sally says:

    Laura…. and someone correct me if Im wrong, but I understand that a ‘knob’ is a scoop of something with the tip of a normal knife. Just a little bit of something… thats what I have always done anyways, and it seems to have worked for me in the past. I always look forward to Sarah’s blog and cant wait to try this recipe… just need some leeks and ginger powder and good to go…

    Good morning, this looks like a fabulous recipe – it uses all of my favorite ingredients and with the cooler weather coming here in the Northeast I love to serve soup for dinner. Glad to have found you blog, bounced over from My New Roots. xxoo

    Elise says:

    This looks so rich and satisfying – can’t wait to try it!
    http://www.plinnovations.com/blog/

    kate says:

    I made this last night as soon as I saw it since I had so many sweet potatoes at home! Oh my goodness it was one of the best soups I have ever made. I added some white onions, a splash of skim milk and cinnamon just because I had it and it was unreal and so good for you! Going to be a winter staple, thanks much.

    Seema says:

    I made this last night and thought I would share a tip… I put the hot soup in my blender and it cracked! I am a bit of an amateur when it comes to cooking soup so thought I would share that with others like me- let it cool a bit if you are using a glass blender 🙂

    Hsig says:

    Beautiful soup – made it tonight. My new favorite winter soup 🙂

    Stephanie says:

    Sarah, I’m a huge fan of your blog. I just made this soup and it’s terrific. I have used your white bean idea as a soup base before and adding the twist of using sweet potatoes makes this a special soup! Thank you.

    I got a bunch of sweet potatoes and was thinking about simply baking them. But now I’ve got something more interesting to do with them:) Can’t wait to try your recipe!

    Marie says:

    Love the photos…this recipe looks delicious! 🙂

    http://www.happypaperplace.com/

    ilona says:

    Definitely trying this tonight!

    I cannot wait to make this, looks great! These pictures are beautiful!

    Sophia says:

    Any suggestions on what to swap the beans out with ? (husband has an enzyme deficiency and cannot eat them)
    also, i love, love, love My New Roots !!

    Sarah’s recipes are always so fabulous! My dinner is baking in the oven now but I wish I could trade it for this gorgeous orange soup.

    James says:

    Just made this! Wonderful.. the sweet potatoes make for a great basic taste.

    Silvercrone says:

    Love this recipe!! It works well with Chicpeas too!!

    Christine says:

    Just made this tonight. I found that by using a little extra coconut oil at the beginning, I could omit the olive oil at the end.
    A great recipe!!! Now to get the kids to try some:)

    Caitlin says:

    Hello! I am just wondering about how sweet this is. I don’t really like mixing sweet foods with my dinner, but some sweet potato soups are more salty/savory. Does anyone know where they would rate this one on the savory to sweet scale?

    Rebekah says:

    Yummy! Thank you, Sarah! I eat sweet potatoes on a regular basis and am always looking for new ways to eat them! 🙂

    Miri says:

    Sarah I made this soup for dinner, what a feast! I normally add cream to sweet potato soups, but you’re right it’s just as nice with beans instead, and much healthier. The pumpkin seeds add a bit of sweetness, and combined with the lemon juice in the soup, it’s one zingy tasty dish!

    Very delicious, will be making it again 🙂

    kristy says:

    Just made this – super yummy and flavorful! I was worried it was going to be bland, but it’s definitely not. I put a little coconut milk in because I needed to use it up. I also roasted the potatoes with olive oil and garlic for about 30 minutes to give it some more flavor. I felt it was a little lemony, so maybe try to put in a little at a time until you get the flavor you want.

    Will definitely make this again – super healthy and good for the new year diet!

    (Also, this is the first time I’ve worked with leeks and had to look it up…1 leek = the whole stock, so I had to run back and get more!)

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