Laila's Love Soup

A perfect comfort food, filling your belly with goodness that glows right down to your toes. This recipe is a large batch because it would be a crime to go to the trouble of making this bowl of heaven without loads of portions ready to freeze for future enjoyment. The almonds thicken the stock and add some protein.

10 big carrots
4 big sweet potatoes, peeled and diced
1 buttercup squash, cut into 6 sections (any sweet squash will do)
12 cups broth-, divided
1 medium piece gingerroot ( about 2 inches), peeled and chopped
1 cup lightly toasted almonds
1 tsp ground nutmeg
1 tsp ground cloves
2-4 tbsp. maple syrup or to taste

Preheat oven to 400 degrees F.

In a roasting pan, place carrots, sweet potatoes and buttercup squash; cover and bake for 45 minutes to 1 hour. Let cool a bit. Peel off squash skin.

In food processor, puree almonds, using some of the broth to dilute, until very smooth. In large pot, combine almonds with 5 cups broth. (If you leave the almonds too coarse, they'll catch at the back of your throat and totally distract from your enjoyment of the soup)

Add vegetables in manageable batches to food processor with remaining broth and gingerroot, pouring each velvety smooth batch into pot when blended. Heat mixture on low. When all vegetables have been pureed, sprinkle in nutmeg, cloves and maple syrup. Don't forget to add your loving thoughts as you stir!

This recipe and 120 other delicious dishes can be found in Louise Racine's Thirteen Moons Cookbook. Click here to order yours! $29.95 plus shipping and GST.

Or, if you live in Toronto, you can pick one up from Laila. Call 416. 696. 0086.

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