Chef Myke here once again to share a nice recipe. As winter drags on, I feel like we could use something to warm our bones and or souls. There is nothing quite like a nice, yummy soup to help us feel cozy inside.
This month I have made a roasted sweet potato, and carrot soup. I love the sweet, earthy flavor of sweet potatoes, and roasting them will give this soup a rich, depth of flavor. There is something to be said about pulling your chair up to an wonderful, hot bowl of soup while old man winter dumps a bunch of cold sleeting rain and ice on us. I hope you enjoy this recipe as much as my wife and I did.
2 large sweet potatoes
2 med-lg carrots. (peeled and chopped)
1 med onion (chopped)
2 cloves garlic (minced)
4 cups chicken stock, (or vegetable stock)
1 ½ cups milk (or 1 can coconut milk is you don’t do dairy)
3 Tbs butter ( or substitute with olive oil)
¼ tsp ground cinnamon
¼ tsp ground cumin
1/8 tsp curry powder (optional)
2 Tbs apple cider vinegar
1 Tbs Honey
roasted pepitas ( for garnish)
Preheat your oven for 350°
Roast your sweet potatoes skin on for about an hour or until cooked all the way through. You will want to cook them slow and low so as not to brown them.
While your potatoes are cooking, take your carrots and steam them.
Place 2 tablespoons of the butter in a sauté pan and cook your onions until they are transparent, Being careful not to let them Brown and darken.
Once your carrots are steamed all the way through, add them to the pan with the onions, add the garlic, and sauté for another few minutes.
When your potatoes are cooked through, allow them cool enough to handle, and remove the skins.
If you have a hand blender place potatoes carrots and onions in a large pot. Add half of your chicken stock, and blend until smooth. Then add the rest of your chicken stock and milk and blend until everything is incorporated.
If you don’t have a hand blender hey regular blender or food processor will work but have to do it in smaller batches.
Once everything is blended and smooth to your desired consistency put your large pot on the stove over medium heat add your cinnamon, cumin, Curry powder and honey and mix thoroughly.
And your honey and apple cider vinegar, last Tbs. of butter and adjust with salt and pepper to taste.
Let the soup simmer for about 10 minutes to let the flavors bloom.
When you serve the soup garnish with your roasted pepitas. (I finished off my soup with a little bit of sour cream and Sriracha for a little heat.)