Tag Archives: sweet potato

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

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MMM Day 10: Sweet Potato Soup with Nutmeg and Maple Syrup…and Bacon.


So. The taps have been in for 10 days.  10 days.  10 recipes.  Any bets on how many more days the taps will be in?  Because I’m running out of inspiration.  Ok, not really.  I still have numerous maple recipes to try out.  I think Grandma would be proud of my dedication to this March Maple Madness project.

Grandma watching the sap

Grandma watching the sap boil, once upon a time.

Sweet Potato Soup with Nutmeg, Maple Syrup and Bacon
2 tablespoons butter
1 cup chopped onion
2 celery stalks, chopped
1 garlic clove, chopped
5 cups sweet potatoes, cut into 1-inch pieces (1 – 2 pounds)
4 veggie broth
1 cinnamon stick
1/2 teaspoon ground nutmeg
1 1/2 cups half and half
2 tablespoons pure maple syrup
2 slices bacon, cooked and cut into 1/2″ pieces.

Cook bacon until just crispy.  Drain and set aside.  Cut into 1/2″ pieces.

Melt butter in large stock pot over medium-high heat. Add onion and sauté 5 minutes. Add chopped celery stalks and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add sweet potatoes, veggie broth, cinnamon, and nutmeg and bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot. Add half and half and maple syrup and stir over medium-low heat to heat through.  Ladle into bowls and sprinkle bacon on top.  Salt and pepper to taste.

Sweet Potato Soup with Maple Syrup and Bacon