Creamy Carrot and Sweet Potato Soup

It’s official: for those of the blogosphere who were unaware, if I could sustain myself on soup, I probably would. This lovely three day weekend brought two days of back to back rain to parts of Arizona (and snow to that city up north I used to live in). Perfect soup weather.

I made this soup in the fall once before, when it’s lovely orange colour complimented the changing season. Needless to say, either I failed in making the recipe, or the recipe in it’s original incantation was flawed. It tasty…healthy, which I’ve combated by adding extra spices. It was…watery, which I’ve adjusted for by reducing the liquids. The best bit, for those still hanging on to New Year’s Resolutions , you’ll be happy to know this soup is surprising low in fat and full of veggies. Of course, if you’re like me, you slather the accompanying toast in goat cheese,…this offsets the “healthiness” of the soup nicely.

Creamy Carrot and Sweet Potato Soup

1 to 1.5 cups of carrots, peel and chopped into about 1/4 to 1/2 inches

2-3 medium sweet potatos, peel and cubed in manageable pieces (i.e. manageable for your blender or immersion blender)

1 small or medium (or 1/2 large onion), chopped

1 tsp curry powder

1 tsp corriander

1 and 1/2 tsp ginger

salt and pepper to taste

4 to 4.5 cups of broth (vegetable, preferrably. Or chicken if you don’t have veggie).

1. Prep the vegetables and saute with about 1 tsp olive oil. Add some salt the spices.

2. Add the broth and bring the soup to a medium boil. Boil covered for about 30 minutes, or until the carrots and sweet potato’s have softened. The water will reduce a bit at this point. Don’t worry. If the soup turns out too thick, it can always be thinned with a some water, broth, or dairy product (cream, half and half, milk) at the end.

3. Remove the soup from heat and allow to cool for about 10 minutes. Using a potato masher, begin the process of blending the veggies. Trust me, this will save the blades of your immersion blender. Then, use the immersion blender (carefully!) to finish blending the soup together. The soup should have a luxurious velvety quality and should thicken naturally because of the starches in the water. If the soup is too thick for your liking, use either some water, broth, or dairy product of your choice to thin to desire consistency.

4. Serve with a dollop of sour cream (or, if you don’t have any in the fridge, lowfat Greek yogurt works as well) and some freshly chopping parsley.

5. Enjoy! Especially good with an nice chewy loaf of whole wheat bread, topped with goat cheese and chopped chives.

A varation I was thinking about while putting this together…maybe adding half a can of coconut milk to the 4.5 cups of water. This would add another layer of flavor and potentially bring out the ginger and curry spices.

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