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)