Tag Archives: coconut

Carrot and Sweet Potato Soup

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!

Carrot Sweet Potato Soup


Slow-cooker Squash Soup

A few years ago my mom was espousing the benefits of a Crock Pot.  I’ll be honest. I didn’t really get it in part because whenever my mom broke out the Crock Pot, she usually made enough food to feed the small army that is our immediate family.  So as an adult with one other roommate and a very large, 7 qt slow cooker at our disposal, I thought, really, what can I possibly make in that thing that I will still want to eat 10 days from now?  Because in my mind, Crock Pot = obscene amount of food.

But after my family stayed with me the past couple of winters and finding my “Barbie” kitchen insufficiently equipped, a new, cuter Crock Pot arrived on the scene.  It’s red!  It’s not humongous!!  Maybe there is a future for me in slow cooking after all.

And so, last weekend, in time for the first snowfall, I decided to break out the Crock Pot to make this delightful Squash Soup.  It’s adapted from a recipe from November issue of Better Homes and Gardens that calls for butternut squash.  Not having any butternut squash on hand, but rather copious amounts of acorn squash, I substituted.  My mom warned me that using acorn squash would prove to be a hassle because it’s not easy to peel.  As with the benefits of slow-cooking, once again, she was right.  It took forever to finally get all the squash prepped, but once I did, this turned out to be a very, very good recipe.  Mom – if you’re reading this, I highly recommend getting out the Crock Pot and putting Dad to work peeling (then the peeling wouldn’t be as arduous for you!  See, I’m so smart!).  You’ll have a delicious, easy-to-make dinner in just a few short hours!

Slow Cooker Squash Soup with Thai Gremolata
2 lb. squash, peeled, seeded and cut into 1 inch pieces.
2 c. vegetable broth
1 14oz. can unsweetened coconut milk
1/2 c. finely chopped onion
1 Tbsp. brown sugar
1 Tbsp. soy sauce
1 tsp. Asian chili sauce
2 Tbsp. lime juice

Stir squash, broth, coconut milk, onion, brown sugar, soy sauce and chili sauce together in 3 – 4 quart slow cooker.  Cover and cook on high for 2 – 2/12 hours or on low for 4 – 5 hours.
Blend the soup until completely smooth using an immersion blender or food processor.  Stir in lime juice.
Serve soup and top with Thai Gremolata.

Thai Gremolata
1/2 c. chopped basil or cilantro
1/2 c. chopped peanuts (I substituted cashews here)
1 Tbsp. finely shredded lime peel (optional)

Stir together all of the above ingredients.

Squash Soup