This bout of bronchitis is still hanging on. I haven’t been able to do much so I’ve been filling my time with culinary endeavors and working on the cookbook manuscript. I’ve been pretty much a homebody during this illness but l ate Friday morning I managed to get out on a little adventure to the Brantford Farmers’ Market.
I bought six pounds of fresh local carrots, a few sweet potatoes, cooking onions, and garlic. It was the perfect selection for the soup I decided to make today. This also gave me a chance to take my new Caphalon immersion blender for a spin. I purchased it a few weeks ago with some of my Air Miles so that I could replace the one my husband accidentally melted a few years ago. I forgot how convenient an immersion blender is.
I served the soup with thick slices of Artisan Potato Scallion Bread from the bakery at Sobey’s grocery store.
curried carrot and sweet potato soup
makes 8 servings
My dear friend, Laurie Moniz, loves to pop over for coffee and some days even lunch. One day she arrived bearing a pot of carrot and sweet potato soup and there were leftovers. My husband devoured what was left which was pretty surprising because he usually won’t even try carrot soup. I was impressed so I asked Laurie for her recipe. She’s much like me in that her personal recipes are more like guidelines than recipes. This is my version of her scrumptious soup.
1 to 2 tablespoons olive oil
1 1/2 medium sized onion, chopped
6 cloves garlic, minced
2 litres beef or vegetable stock
2 medium to large sized sweet potatoes, peeled and chopped
3 pounds carrots, chopped
2 teaspooons medium curry powder
salt and pepper
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Sauté onions until they start to become translucent and soft. Add the garlic and sauté for 1 minute longer, being careful not to brown it. Add the stock, sweet potatoes, carrots, curry powder, salt, and pepper. Turn the heat to high and bring the mixture to a boil then reduce the heat to low. Simmer until the vegetables are fully cooked. Blend with an immersion blender until smooth.
Optional: garnish with your choice of goat cheese, sour cream, crème fraîche, or Greek yogurt. Top with a little fresh cilantro.
Vegan option: use veggie stock and skip the optional dairy suggestion.