As we head into the winter months, making a pot of hearty, spicy soup may just do the trick to warm your body and please your palate. Creating a soup with odds and ends in your fridge along with some unfamiliar ingredients from your spice rack may give you that confidence that yes, you ARE a fabulous cook! It’s a great way to experiment with tastes and textures of foods you are longing to eat together in one spoonful. For me, the taste of carrot and sweet potato crossed my mind. I share with you the results. It will be sure to warm your body through.
Carrot and Sweet Potato Soup
4 ¼ cups Free Range Chicken Broth Low Sodium, divided
1 yellow onion, chopped
2-3 garlic cloves, minced
2 large sweet potatoes, peeled and chopped
1 pound carrots, peeled and chopped
1 bay leaf
1/8 teaspoon cayenne pepper (if you aren’t a fan of ‘heat’ in your soup, I would reduce to a pinch)
½ teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon fine sea salt
½ teaspoon ground black pepper
1 tablespoon dried parsley flakes
¼ cup raw pecans
1 tablespoon olive oil
- Heat ¼ cup broth in a six quart pot over medium heat. Once heated, add in the onions and garlic. Stir the mixture occasionally until the onions are softened.
- Add the sweet potatoes, carrots, bay leaf and 3 cups broth. Cover and turn to medium high heat to start simmering. Once simmering, turn heat down to medium and simmer about 5 minutes, stirring occasionally.
- Add remaining spices. Simmer another 5-7 minutes until potatoes and carrots are soft enough to pierce with a fork.
- Add last cup of broth, simmer 5 minutes.
- Take out bay leaf.
- Use a ladle to scoop soup into blender, filling one third of the way full.
- Use oven mitt to hold lid down and blend until smooth.
Optional garnish: Heat iron skillet, add olive oil and brown pecans 3-5 minutes.Top soup with pecans.