Sweet Potato and Carrot Soup
For many of our readers, today is the end of an extra long weekend, with Toronto’s double whammy of a PD day on Friday and Family Day today. Among my friends, feelings were mixed. If you were getting out of town it was great to have those extra days to go skiing or to get to Montreal and back. If you were in town it’s been a challenge to think of just one more activity to keep everyone busy. If your husband was away on business (ahem) it was…. well, it was a long weekend.
So, guess what? I was not able to make this soup. But it’s the kind of thing I normally really like making on weekends. It’s easy but creates a soup with sophisticated yet not kid-scaring flavours. It also makes your house smell great. You’ll have enough for a family meal and then leftovers for the next day’s lunch.
Whatever your circumstances are this long weekend, we hope you got a chance to have fun with your family, in the kitchen and out in the world. Thanks for making SPC part of your family!
photo by Stacey Boag
- 1 sweet potato
- 4 carrots, chopped
- 1 Tbsp vegetable oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp ginger, minced
- 1 tsp mild curry powder
- 4 cups chicken or vegetable stock
- 1 cup coconut milk
Wrap sweet potato in foil and bake at 400 degrees for 45 to 50 minutes, until soft.
Allow the sweet potatoes to cool slightly before scooping out the flesh. Set aside.
Simmer carrots in boiling water for about 10 minutes, until tender. Drain and set aside.
Sautee onions, garlic and ginger in vegetable oil for 5 minutes or until they soften.
Add curry powder and mix well. Allow to cook for a couple of minutes and then take off heat.
Put small batches of carrots, sweet potato and the onion mixture in a blender and puree.
Empty the blender out into a large pot.
Over medium heat, add stock and coconut milk to the vegetable puree. Do not boil. Serve hot.
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