I’ve never been much of a soup girl.
I mean, not that I was ever opposed. How else can you heal a cold without Chicken Noodle? (Now it’s “Chickn” noodle.) Or the occasional Grilled Cheese MUST has Tomato Soup for that gooey, dipping perfection. But beyond that? I didn’t want to waste time making soup.
But now that I’ve been getting a CSA for over 3 years and my schedule has NOT slowed down, it’s nearly impossible to keep up with all of these damn veggies. But now, I can can saute a few, add water/stock and Voila! I can divide soup into mason jars, stick them in the freezer and pull out a lunch without worrying about BPA or whether it’s organic. Because, duh, I made it from farm-fresh, local & organic vegetables.
So soup has saved me.
This recipe came in the magic of my Red Earth Farm CSA newsletter, and I adjusted it based on the veggies I had in my fridge.
I prepped this soup in less than an hour before work one morning and savored it for lunch. The sweetness of carrots & sweet potatoes plus a little bit of spices was perfect to boost my mid-day energy.
I’ll let you in on this little secret, too:
1. Heat olive oil in in soup pot. Saute the onions for a minute before adding carrots and salt.
2. Simmer 2-4 minutes.
3. Add dash of garlic powder/garlic.
4. Add spices and cook for 1 more minute, or until it’s smelling nice and spicy.
5. Add 4 cups of water to pot.
6. Add sweet potatoes. Cook just until tender.
Nope, that’s not a photoshop error. Yep, that’s the steam of the soup in the photo. #actionshot.
7. Puree in food processor or blender until desired consistency. In my case, I made it smooth.
Note: Depending on how much soup you make + size of your food processor, you may not be able to blend it all in one shot. I simply blended half, returned it to the pot and then scooped out the solid veggies to blend the rest.
8. Taste and add seasonings if you’d like, or a dash of black pepper.
9. Serve & enjoy. Garnishing ideas: a sprig of parsley or thyme, or slice of tomato.
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