Recipe of the Week: Curried Carrot Soup with Sweet Potato and Ginger

This week, both Zach and I were too busy preparing for the open house that we skipped going to the grocery store altogether. We decided that we'd cook based on the foods we already have in the house. We were diligent this summer in storing, drying, canning, and freezing meat and vegetables, so it really wasn't that great of a challenge. But by the end of the week, we both found ourselves craving something fresh tasting. Since we still have cabbage, broccoli, and carrots growing in our garage, we decided we'd make something with either one of those.

We ended up pulling the carrots. Aren't they gorgeous?

Using these carrots, the sweet potatoes and onions we got from Kathleen, and some ginger, we made a creamy curried soup that warmed our bellies and re-energized our spirits.

Here's what we used:
2 tsp olive oil
1 medium onion, chopped
3 cups sweet potato, chopped in 1/2 inch cubes
2 cups carrots, peeled and chopped into 1/2 inch cubes
1 tbsp grated ginger
3 tsp curry powder
1/2 tsp tumeric
4 cups chicken broth
salt and pepper, to taste

Directions
In a large soup pot, cook onions in olive oil until soft.
Add sweet potatoes, carrots, and ginger; cook for an additional 5 minutes.
Stir in chicken broth, add curry powder and tumeric.
Bring to a boil, then cover and simmer for 40 minutes.

Using an immersion blender, puree soup.
Season with salt and pepper, then serve!