Last Spring, we planted carrot seeds. We thought they never came up which is what usually happens with carrots in the Parker garden. Our granddaughter Skye loves to help us plant, and the seeds she put so carefully into the ground this year were for a special variety of carrots – red ones! All summer we checked, but the only carrot tops we found had a root about the size of a toothpick! We thought they were all gone, failed by the unusually hot and dry months. But today as I pulled up some scraggly mint and basil, I found a big surprise! There were our carrots. To be sure, they are a bit knobby and scraggly, but they are ours, and they will go into a soup with sweet potatoes and ginger. I love making and serving soups to my family and guests. So for the next few posts, I want to share some favorite soup recipes.
Curried Carrot and Sweet Potato Soup
2 Tablespoons olive oil
2 medium onions – substitute 8 shallots if you prefer
1 pound of sliced carrots
3 cups cubed sweet potato. (To make this easy, bake potato first)
1 Tablespoon grated ginger
2 Teaspoons curry powder, or more to suit your taste
4 cups chicken broth
1/2 Teaspoon sea salt
2 Tablespoons butter
Heat olive oil in dutch oven or sauce pan over medium heat. Add onions, saute until tender and translucent. Add sweet potato, carrots, ginger, and curry, cook 2 minutes. Add broth; bring to a boil, cover, reduce heat and simmer 25 – 30 minutes or until vegetables are fork tender,stir in salt. Use an immersion blender to blend until smooth, add butter, and serve with a swirl of yogurt or heavy cream on top. Serves 6.
I have seen this recipe in a number of collections; this is my version. We like the curry flavor, but you may omit the curry powder if you wish.
What a pretty fall dish!