Winter is coming…winter is here….winter is never ending. I’m sure you’ve heard stories about or witnessed the wintry mix of a ton of ice and snow that has whipped across the US these past few months…if not, I believe that you might be living under a rock. We’ve over-passed records, lost feeling in our hands from gripping steering wheels too tight, and have cursed at the sky one too many times, but we’ve hit a plateau it’s seemed.
Our weather hit a high of 50 today so that mean that winter is finally over? It may be or it may not be, but something I can assure you of is that this soup I’m about to share with you is super delicious, extra healthy, full of flavor, and a sure fire way to get rid of any illness that might stricken you as the season begins to change!
Carrot and Sweet Potato Soup
Adapted from Whole Foods Carrot-Ginger Soup
1 medium onion, diced
2 ribs of celery, diced
2 tbsp minced fresh Ginger
3 cloves of Garlic, minced
1.5 lbs Carrots, peeled and diced
2 large Sweet Potatoes, peeled and diced
1 large Potato, peeled and diced
1 Tbsp Cumin
5 cups vegetable or chicken stock
Salt and Pepper
1. In a large pot, sweat the onion and celery in olive oil until translucent, add the garlic and ginger as well as a touch of salt and saute until cooked. Add the carrots, sweet potatoes, and potato to the pot and cook for about 5 minutes.
2. Add in cumin and mix well. Pour in the stock, increase the heat, and bring the liquid to a boil. Reduce the heat and simmer, covered for about 25 minutes or until the vegetables are tender. In small batches, puree the vegetables until smooth, adding additional liquid if necessary. Once everything is smooth, combine together and season with salt and pepper to taste with a touch of sugar if needed.
3. Pour in a bowl and top with cheese (goat for me) or diced roasted vegetables. Enjoy with a piece of bread or by itself.