Happy New Year, my lovelies! Here’s hoping the first few days of 2015 are treating you very well indeed. I had so many plans for holiday posts – a cute jewelry DIY, a recipe or three – and I got to none of them! Zut alors! While this makes my overachieving brain feel a touch guilty for being neglectful of this space, I also realized that in not doing these things, I spent a lot more time being present with friends and family and just enjoying the season. While this may not bring me blogging fame any time soon, it did lend itself to a restful time, which I was sorely in need of after my teaching wrapped up. At any rate, I return to you with this absolutely delicious curried carrot and sweet potato soup that I hope you’ll love as much as I do!
The time I spent visiting my family this holiday season was such fun and omg-so-decadent. As Italians generally do, we stuffed our faces with some absolutely delicious grub. There were homemade rice balls, giant antipastos, surf & turf, cookies, cakes, an unforgettable banana cream pie. We visited family in southern Jersey and had mozzarella so fresh it was still warm when it hit our tongues! We traveled to see friends in New York and were treated to homemade gyoza that were simultaneously tender and crisp – not to mention porky & gingery! There were cheese balls, charcuterie, towers of pastries, piles of candies! Guys, in the words of Rayanne Graff, “it was a time!”
I bet for many of you, though, there is a glaring absence here of fruit and vegetables and while I didn’t at first care too much about this – vegetables with spinach dip count, right? – by my final days, I was a bit alarmed at how meat-cheese-and-sweets-heavy our diets had become. Understandably, my body felt cranky and tired, so when I returned to Minneapolis my first stop was the grocery store where I loaded up on all the produce I could carry. Seriously, the whole bottom shelf of my refrigerator is stuffed full with vegetables and fruit – a sight for the sore eyes of Bear, too, who had eaten a criminal amount of Tostino’s pizza rolls in my absence.
As I stared at my bounty that first night trying to figure out what it was I wanted to eat, I realized that not only did I want something nutritious, I also wanted something well spiced and flavored; something different and brighter than the heavy foods I’d been enjoying the past few weeks. I spied the 5lbs of carrots awaiting me and suddenly was off on a monochromatic dash through the kitchen that found me grabbing sweet potatoes, curry paste, and an orange in tandem with the usual hosts of any savory meal – onions, garlic, and olive oil, among others.
Thirty minutes later, I had this hearty, delicious soup promising to bring me back from the brink of what I can only assume was nearly scurvy and oh goodness, was it just the ticket! Try this curried carrot and sweet potato soup with a drizzle of plain yogurt or sour cream and a garnish of fresh cilantro. It’s a sure pick-me-up and a great, flavorful start to the new year. It got me back on track and welcoming the next 360 days or so and all the splendor they’ll surely bring.
Curried Carrot & Sweet Potato Soup
Yields approximately 4-6 servings
2 medium sweet potatoes
2lbs of carrots
1 medium onion, diced
2 cloves of garlic, minced
2 Tablespoons of butter
2 Tablespoons of olive oil
1-1/2 Tablespoons of curry paste (or 1 Tablespoons of curry powder)
1/8 – 1/4 teaspoon of cayenne pepper
1/2 an orange, juiced (approximately 3 Tablespoons)
8 cups of chicken or vegetable stock, separated
1/2 cup of plain Greek yogurt (I prefer Chobani) or sour cream, plus more for garnish
Cilantro, for garnish (optional)
Salt and pepper
Peel and roughly chop sweet potatoes and carrots into chunks; try to cut them a similar size to one another so that they cook evenly. In a soup pot, add the butter and olive oil over medium heat. Add the onions and cook until they’ve begun to soften, approximately 5 minutes. Add garlic and sweet potatoes and sprinkle with some salt and pepper. Sautée for about 5 minutes and then add carrots. Continue cooking for 3-4 minutes. Stir in the curry & the cayenne pepper and cook for another 2-3 minutes. Add 7 cups of chicken or vegetable stock, raise the temperature to medium high and bring to a boil. Give the soup a good stir, add the orange juice, lower the heat to medium low and simmer the soup for approximately 25 minutes. At this point, check the vegetables. If they are soft, you’re ready to move on to the next step. If they still have some resistance to them, cook until done. You want them to be really soft so that they blend up easily.
Remove the soup from the flame and prepare to purée the soup. You can do this a number of ways. I use an immersion blender, but you could also process this in batches in a blender or a food processor. For each, fill your vessel only half full and give it a few pulses before really letting it whirl. Hot liquid expands quickly when agitated and if you don’t use caution, you could burn yourself. If you don’t have any of these appliances, you could also remove all the vegetables from the pot and mash them with a potato masher or use a ricer. When finished, return them to the pot with the liquid and stir until combined. Your soup won’t be as smooth as if you’d used a blender of sorts, but don’t fear – it will still be very delicious!
Once your soup is puréed, check it for salt & add any if necessary. Additionally, consider its thickness. If it’s too much like a purée for your tastes, add the remaining 1 cup of stock in increments until the soup reaches the desired consistency. Next, stir in the yogurt or sour cream and watch your soup take on a new level of velvety. Yum!
Ladle into bowls and garnish with a swirl of yogurt or sour cream and a bit of cilantro. Gobble up.
*Note: This is easily made vegetarian (use vegetable stock instead of chicken stock) & vegan (use vegetable stock, replace butter with oil, and sour cream/yogurt with a dairy-free, soy yogurt).