Farmers Market Sunchoke and carrot soup

Published on February 16th, 2012 | by Patricia Larenas

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Jerusalem Artichoke Recipe: Creamy No-Dairy Vegetable Soup

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Vegan sunchoke and carrot soup

Easy to Grow, Easy to Eat

Last spring we planted Jerusalem artichokes and this fall and winter we have been creating recipes to enjoy the tasty harvest from our garden.  Jerusalem artichokes, or  sunchokes, are native to North America and were first eaten by Native Americans. They are hardy and easy to grow and produce abundant sunflowers and edible tubers.

You can find them at farmer’s markets, select grocery stores, or from your CSA, but for a reliable supply throughout the fall and winter try growing them yourself. They have a mild nutty taste, and are perfect for growing along a sunny fence as part of  your edible landscape. See my previous post for more details and a recipe for sunchokes and sautéed mushrooms.

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.

Chopped and cleaned sunchoke and carrots

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.

Photos: Urban Artichoke



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About the Author

Patricia Larenas is a writer and gardener living in Silicon Valley doing her part to heal the planet, one garden at a time. She left her career in the tech sector to dig in the dirt full time and help others create and enjoy their edible landscapes. Read more at her web site: urbanartichoke.com.



  • Pingback: Jerusalem Artichoke Salad with Lemony Vinaigrette

  • http://savorytart.blogspot.com Lynn

    Thanks for sharing this recipe! I’d impulsively bought a pound of jerusalem artichokes yesterday and wasn’t sure what to do with them. Soup was perfect :)

    • http://www.urbanartichoke.com/ Patricia Larenas

      Great! It’s fun to discover something new; the soup is one of my favorite ways to eat them…
      cheers

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