GINGERED CARROT SOUP
So, I promised I would share my Winter CSA adventure with you. In my first box I got:
Green leaf lettuce, Scallions, Baby bella mushrooms, Parsnips, Rutabaga, Acorn squash, Carrots, Apples, and the tiniest sweet potatoes ever.
I made vegetarian mushroom stroganoff with the mushrooms, used the scallions in some guacamole, the carrots I used in vegetarian faux chicken salad, the lettuce went into a salad at my brother’s one evening and the apples I made into escalloped apples. The parsnips, rutabaga and the acorn squash are all going to be roasted this weekend–that leaves the tiniest sweet potatoes ever. There were a lot of them, but they were little tiny and looked like they would be a real pain to peel. I decided to boil them with their skins on until they were soft–soft enough for those skins to slide off. My trick worked and I had about 4 cups of soft sweet potatoes, so I decided to make soup with them. Here’s the recipe I came up with.
Gingered Sweet Potato Soup
2 tablespoon olive oil
1 onion, diced
1/8 cup fresh ginger, minced
4 cups of sweet potatoes, cooked and peeled
4 cups vegetable broth
1/2 cups orange juice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon of honey or brown sugar
Salt and pepper to taste
Slivered almonds, toasted
- Boil sweet potatoes until soft and remove the skins. Set aside.
- In a large pot, sauté onions and ginger in oil until soft.
- Add the sweet potatoes, vegetable broth and spices and reduce heat to medium. Allow to simmer for about 20 minutes.
- Add orange juice and honey (or brown sugar)..
- Working in small batches, and using a food processor or blender, process the soup until it is smooth and well-blended.
- Return to pot and add salt and pepper to taste.
- Top with the toasted almonds, serve and enjoy!