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!