Friday, September 16, 2011

Carrot and Sweet Potato Soup

The best way to make great friends in a new city is probably to rent an apartment from them. Then, have them over for cupcakes (this will force you to sort of clean your living room and unpack some boxes) while they examine the bubble under your countertop. Invite them over for dinner later in the week. When they trek downstairs to join you, woo them with lots of fresh warm bread, drink their good wine and enjoy three hours of delightful conversation!
If possible, plan dinner on a crisp fall evening. Then make this soup. 

It started with these beauties.

and these. all orange

shed of their skins. makes a messy sink.

 then this beauty, chopped into quarters. read this short bit of this before you go any further.

 douse in balsamic, olive oil, and savory spices. 

roast for 40 min, stir a few times. when tender, remove from oven and enjoy the comforting smell of spicy, earthy goodness

grab that bag of leftover bread dough from the fridge and let it come to room temp

 then shape your loaf (or loaves) and cut those satisfying gashes!
bake for 20-30ish minutes, until browned and lovely

 remove it from the oven, cover with a towel and shove an emersion blender in your husband's hands to keep his hands off the bread

sneak a picture while he's cleaning the living room. get excited about your dinner guests!

reheat the soup, stir and serve!

a perfect fall comfort food

feel grown up and fancy for stacking your bowl on a plate (even though it will awkwardly force your guests to choose between eating their soup or their greens)

wake up late the next morning and discover that your darling husband has done all the dishes! (letting him polish off the bread after your guests leave will help make this a reality)

Carrot and Sweet Potato Soup
adapted from Joy and Sisters

Serves: lots. At least 10

10 large carrots
4 small onions (or two medium onions of any sort)
4 medium sized sweet potatoes 
Olive and Balsamic Vinegar to lightly coat (a few tablespoons of each)
2 T of curry powder
2 T of cumin
a shake of red pepper flakes
1 t of paprika
7-8 cups of chicken broth
1 can coconut milk
1/2 c whole milk (or half & half )
small knob of chopped ginger (about 3-4 tablespoons)

Peel and chop your veggies into same-sized chunks for roasting. Toss the onions, carrots and sweet potatoes in a large bowl with olive oil, balsamic, salt and pepper and spices. Roast for 40 minutes in a 425 degree oven. Stir once or twice. 
Remove from oven, check to see if the veggies are fork tender. Scoop veggies into a large stock pot, add liquids and chopped ginger. Blend together with immersion blender, or in small batches in a food processor or blender. After blended smooth, reheat and stir occasionally. Taste to check spices and add more of whatever you think it needs.
Eat with lots of fresh bread.


  1. It was an absolutely delightful dinner and soooo tasty! Next time, it's my turn. (Though we might have to borrow your table...) :)

  2. That sounds yummy minus the curry! I wish we could come for dinner, without the rest of your siblings! We'll bring the wine.