This was a wonderfully food-filled Thanksgiving weekend. I made the trek back to the motherland for some delicious turkey on the grill, maple-glazed brussel sprouts, roasted sweet potatoes, corn-bread stuffing, cranberry-cherry chutney, home-baked dinner roles and maple-pecan and pumpkin pie. Earlier today, I dined on some delicious pot-au-feu (recipe to follow later this week, I hope). Tonight, I wrapped up my incredibly relaxing holiday weekend with this carrot and sweet potato soup.
First, I have to tell you that it was not my intention to make this soup. I was intending to make Moroccan carrot soup instead. But alas, it turns out I didn’t have enough carrots and I wanted some leftovers to get me through the first half of this week’s lunches. So, this slightly heartier soup was born. Find some delicious bread to go with it, and you’ve got yourself a wonderful winter meal!
Carrot and Sweet Potato Soup
1 Tbsp. olive oil
1 onion, chopped
2 c. carrot, sliced
1 medium-large sweet potato, cubed (about 3 cups)
2 cloves garlic, chopped
1 1/2 tsp. minced ginger
1 tsp. cumin
1 Tbsp. 33rd and Galena Penzey’s Spice Mix **
1 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
2 Tbsp. peanut butter
4 c. water
1 14oz can coconut milk
Saute onions and garlic in oil until onions are translucent. Add carrots, sweet potatoes, ginger and dry spices, and mix until coated. Add water, soy sauce and rice wine vinegar; bring to a boil and then reduce to a simmer. Simmer for 20 minutes, or until carrots and sweet potatoes are soft. Stir in peanut butter. Transfer mixture to a food processor and puree until smooth. Return to low heat and stir in coconut milk. Serve with bread and enjoy!
**The 33rd and Galena spice mix was included in a very kind gift I received from my aunt this week. As I was cooking the soup, I realized it was lacking something. Aunt J. to the rescue with a little Penzeys! The pepper and nutmeg in this mix gave just the warmth we were looking for!
My mom is
addicted to magazines a magazine devotee. Whenever I go to my parents there are tons of magazines, begging to be flipped through. Earlier this fall, I stumbled upon one I didn’t recognize – Mary Jane’s Farm. To my brusque, “What is this one?” my mom responded, “Oh, it’s some hippie from Idaho. You’d like it.”
As usual, my mom was right. I do like this Mary Jane hippie woman. A cursory glance of her website tells me she is a busy-bee hippie woman at that. She’s got a magazine to her name, a B&B, some sort of educational farm, and all sorts of earthy-type goods. I love that! More importantly though, her soup recipe, which I made last night was fast and easy – perfect for a weeknight meal – and delicious.
Moroccan Carrot Soup (from Mary Jane’s Farm)
1 onion, diced
2 cloves garlic, minced
2 T. olive oil
3 c. diced carrots
3 c. vegetable broth
1/4 c. minced parsley (I used an unidentified quantity of dried)
1 T. honey
1 t. lemon juice
1/2 t. ground cumin
1/2 t. ground allspice
Saute onion and garlic in oil. Add carrots and vegetable broth; bring to a boil and then simmer for 20 minutes. Add parsley. Purée. Stir in honey, lemon juice, and spices. Add salt and pepper to taste. Enjoy!
This weekend I went back to the Motherland (that’s what I call Wisconsin) to partake in a number of special events. First, my mom and I worked to reupholster my mid-century modern chairs (see my mom’s version of the process on her blog). We were able to get one completed, but I’ll post pictures when they are both done. Second, I needed to get my fix of fish fry at Hotchkiss’ Last Cast in Stratford. Though we waited a long time to eat the fish it was worth the wait because 1) it was tasty -a light cornbread breading and none too greasy and 2) we got some free drink tickets while we waited which eased my pain (I can’t speak for the rest of the crew). The third important event was collecting and cooking sap to make maple syrup (more on that in another post). And finally, we celebrated Karl’s birthday with grilled turkey, roasted sweet potatoes with maple syrup, carrot and beet salad, asparagus and carrot cake. Suffice it to say, it was a busy weekend on the farm.
Ever the masters of multi-tasking, my mom and I worked to make the cushions and dinner in a tag team fashion. So, while my mom wrestled with the cushions, I worked on the cake. Karl requested carrot cake for his special day and was so eager to eat it that he didn’t even let us sing “How old are you” after “Happy Birthday”.
This recipe is by Jean Gilles and is in The Kitchen Witch Cookbook by the Medford Lochettes. Lochettes as in female curlers. Curlers as in people who throw giant rocks down ice, not curlers for your hair.
4 eggs, beaten
2 c. sugar
3 c. coarsely grated raw carrot
1 1/4 c. vegetable oil
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 8oz. package cream cheese
1/2 c. butter, softened
2 c. powdered sugar
3/4 c. coarsely chopped walnuts
Grease and flour a 9 x 13 inch pan. Beat together eggs and sugar. Add carrots and oil; beat. Combine dry ingredients in a sifter; sift into carrot mixture*; mix well. Batter will be thin. Bake at 325º for 40 minutes.
For frosting: Cream together cream cheese and butter. Gradually add powdered sugar. Beat until fluffy. Stir in nuts. Frost cake when completely cooled.
* I don’t sift dry ingredients. Partly because I don’t have a sifter and partly because I’m lazy. I’m sure Grandma would be turning in her grave if she knew that I always skip this step. But since Grandpa was pretty busy turning in his own grave after witnessing all that sap just spilling on the garage floor this weekend (the horror!), I thought Grandma would like something to turn around about too!