It’s getting COLD in Michigan. Too cold for two former San Francisco wussies. And it’s going to get even colder. We’ve had no shortage of tea and hot chocolate on hand, and now I’ll be cooking up soups, stews, and chilis until the first sign of spring. I recently made a chicken soup and had a pound of leftover carrots that needed to be used and decided to make a soup around them based on what I had on hand. The result was a nourishing and slightly spicy and sweet soup perfect for chilly autumn days and nights.
Ginger Carrot and Sweet Potato Soup
1 pound of carrots, chopped
1 pound of sweet potatoes, peeled and chopped into bite-sized pieces
1 cup red lentils
1 onion, chopped
2 tablespoons fresh ginger, peeled and chopped
4 cups stock, vegetable or chicken
3 cups water
1 teaspoon curry powder
1 teaspoon ground coriander
1 tablespoon honey
cayenne pepper, to taste
salt & pepper, to taste
Ideas for optional garnishes: freshly chopped cilantro, parsley, chives, yogurt, creme fraiche, bread crumbs, heavy whipping cream
Heat oil in a large stockpot. Add onion and cook until onions are tender, about 5-7 minutes. Add ginger and cook for another few minutes. Add stock, sweet potatoes and carrots and bring to a gentle boil. Simmer for 20-25 minutes, or until carrots and potatoes are very tender. Transfer the mixture to a blender or food processor and blend until smooth. Bonus points for using an immersion blender (less cleanup!). Return the soup back to the pot and season with curry powder, coriander, honey, cayenne pepper, salt, and pepper. Ladle into bowls and serve.