Autumn Vegan Cream of Sweet Potato and Fennel Soup

Every year, I say that I never want summer to be over.  It always seems to be the season to go by the most quickly. I am not a winter person, so when summer comes to an end, I tend to look straight ahead to the dreaded days of a dry and frozen city.

But then, every year, I am reminded of how my heart warms up in the fall. Not only when it's full-blown autumn, but during its transition period; when a few golden leaves pepper the trees, the sun still sinks into your bare skin and wool socks are safely tucked away. Inspirations that are lost in the heat of the summer slowly spill back into my life.

September is a month of new beginnings and old comforts. The thought of snuggling into a blanket with a good book, warm ciders, late harvested roasted vegetables and baked spiced desserts are all things to be wholly embraced. I started modestly - with this soup.

Hello, autumn. I've let go of this year's summer and made room in my heart for you.

Vegan Cream of Sweet Potato and Fennel Soup 

Ingredients

1 tbsp vegan butter (or, alternatively, use olive oil)
1/2 large sweet onion, peeled and sliced
1 celery stalk, sliced
1 carrot, peeled and sliced
2 garlic cloves, crushed and chopped
2 1/2 cups GF vegetable stock (tomato and corn-free, if needed)
1 large sweet potato, washed, peeled and chopped into cubes
1 tsp fresh ground ginger
1/2 tsp cinnamon
1/2 tsp coarse-ground sea salt
Juice of 1/2 lemon
1/2 tbsp fennel seeds
1 tbsp maple syrup
1/2 cup soy milk

Directions

On a medium sauce pan, fry the butter with the onion, celery and carrot for about 5 minutes. Add the garlic and cook for another 3 minutes.

Add vegetable stock, sweet potato, ginger, cinnamon, salt, lemon and fennel seeds. Bring to a gentle boil, then simmer for approximately 10 - 15 minutes, checking regularly until the sweet potato is softened (you can easily put a fork through it).

Remove the pot from heat. Using a food processor (working in batches, depending on the size of your blender), puree all ingredients.

Return to the pot and add the soy milk and maple syrup. Heat again on the stove until it comes to a gentle simmer, and then turn off the heat. Best if made a couple of hours ahead to allow the flavours to settle.

Re-heat before serving, and garnish with parsley and a light drizzle of olive oil. Serves 4 - 5.