A wholesome and nourishing soup for winter months !
This year we cooked a traditional TG feast for the first time as our children wanted to enjoy a typical “holiday feast”. We have always prepared couple of recipes inspired by a typical TG feast on previous TG but never a whole bird ! So that was something totally new for us – getting a whole chicken (a whole turkey would have been too much for us), preparing it, and then finally baking it – it was quite a cooking / baking experience for all of us. Our TG morning was spent cooking and baking and everyone helped. We baked the whole chicken, green bean casserole, sweet potato soup, corn bread, pumpkin pie ( store bought), grilled corn on the cob, baked vegetables, dinner rolls and blueberry cake.
Of all the dishes we prepared, sweet potato soup was one of my most favorites, so much that I prepared another batch on Saturday! It is a hearty soup with no fancy ingredients. The two main root vegetables used in this recipe – sweet potatoes and carrots – add natural sweetness and also give main body to this nourishing soup. I made this soup for the first time during a Thanksgiving themed cooking demo last year and never made it again until last week.
I thought it was a great side and can be a complete meal with some kind of bread. I have also added garam masala and roasted cumin to give it an Indian touch. Double the recipe if you like left overs. I haven’t tried freezing it. Feel feel to try that and do share how it tastes.
Sweet Potato And Carrot Soup
Equipment
- Big Pot
- Handy Blender or Kitchen blender
Ingredients
- 1 tbsp olive oil
- 1 medium red onion diced
- 2 medium garlic cloves gently crushed
- 1 medium sweet potato diced
- 1/2 lb carrots diced
- 2 tsp garam masala any brand from Indian store
- 4 cups vegetable or chicken stock
- 2 tsp salt or as per taste
- 1/2 tsp black pepper freshly ground
- 1 medium honey crisp apple
- 1 tbsp lemon juice
- 1/2 tsp roasted cumin powder
- Handful cilantro leaves to garnish
- 2 tbsp plain yogurt to garnish, optional
Instructions
- Wash and peel carrots and sweet potatoes.
- Dice them into 1 inch cubes and keep aside.
- Peel onion and finely dice into 1/2 inch cubes.Also peel the garlic and crush it gently.
- Take oil in a large cooking vessel – any pot or pan which can hold 6 cups of water and not over flow.
- Sauté diced onions in hot oil till golden, about 3 minutes on medium heat.
- Add crushed garlic and garam masala and sauté for 30 seconds.
- Now add diced carrots and sweet potatoes; cook for 2 minutes on medium heat.
- Add chicken or vegetable stock, salt and black pepper. Mix all the ingredients nicely. Allow it to boil on high heat. Then simmer for 20 minutes on low medium heat.
- After 20 minutes, add roughly diced apple and cook for another 5 minutes.
- Turn off the heat and make a puree using a blender of your choice. If your pot is big enough, you can puree in the pot itself using a handy blender. Be careful as the soup will be very hot. You can allow it to cool before you blend it just to be safe.
- Turn on the heat, add lemon juice and roasted cumin. Mix well. Taste test for spices and add more spices to your liking.
- Garnish with plain yogurt and cilantro if you like. Serve hot.
Notes
If you try this recipe, please give your feedback in the comments below.
Join our FB food community for more recipes.
Buy my e-cookbooks: Vegetarian Surprises and Indian Desserts. These are great Holiday gifts too.
Have a great December !
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