The Most Delicious Carrot & Sweet Potato Soup

Confession here.

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:

 

Orange Delight: Carrot & Sweet Potato Soup Recipe

Ingredients:

• 3-4 carrots, chopped coarsley (apprx 1 lb)
• 5 small sweet potatoes
• 1 large onion or 1.5 small ones, chopped
• A couple dashes of garlic powder/half clove garlic
• 2 TBs olive oil
• 4 cups water
• 1 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 tsp salt

Method

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.