Carrot and Sweet Potato Soup

Well there you are! Thought I heard a click...turned around and there you were...right by the coffeepot. Pour me one, too, would you, please? Let's have a carrot muffin while we're at it! 

Speaking of carrots, I had lunch with a friend last week at "The Grind" and I chose a carrot soup that I thought was great. So, I went looking for carrot soup recipes and found a couple that sounded interesting. Here's one that I made this week and it is excellent!  (Don't tell anyone but I'm actually slurping away at a bowl in between keystrokes!)

Autumn Carrot and Sweet Potato Soup

Ingredients

• 4 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 1 tablespoon curry powder, plus a bit more for serving
• 1 pound carrots, peeled and chopped into 1-inch pieces
• 1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
• 8 cups chicken broth ( used a cube and water)
• 1-3/4 teaspoons salt
• 1 tart yet sweet apple peeled and chopped
• 2 tablespoons honey
• Freshly ground black pepper

In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more. Because Nong is not a big fan of Indian spices, I cut the curry powder back from 1 tbs to 1 tsp. Still a slight tang to it...fine for us. 
 
Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. 

Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open to allow the steam to escape. This is what I did.

Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)
 
I found that the soup was already thick but did not thicken noticeably as it cooled. If the soup is really hot, you can also add a dollop of plain yogurt into the soup as you serve it. Yummy! I definitely recommend trying this one!

See ya, eh!

Bob