Carrot and Sweet Potato Cream Soup
Ingrediënten
- 2 tsp. oil or butter
- ⅓ cup onions or shallots chopped
- 1½ cups carrots peeled and sliced
- 3 cups sweet potatoes peeled and cubed
- ½ tsp. ginger powder
- 2 tsp. curry powder
- ¼ tsp. garlic powder
- 3 cups chicken broth
- salt and pepper to taste
Instructies
- In a soup pot, melt the butter or pour in oil and add the onion; sauté for several minutes or until the onion is beginning to soften and look translucent.
- Add the carrots, sweet potatoes, ginger, curry, and garlic powder, and sauté, stirring, for several minutes longer.
- Add the broth and bring to a boil.
- Reduce heat, cover, and simmer until the vegetables are tender, about a half hour.
Notes / Tips / Wine Advice:
When the veggies are tender, your next step is to cream the soup. You can do this several ways:
• Use a food processor and blend about half at a time.
• Use an eggbeater and go at it until well blended and creamy. You’ll need a heavy-duty eggbeater for this, and I wouldn’t suggest any plastic parts because it’ll be hot. (I use and highly recommend an Amish-made eggbeater available from www.cottagecraftworks.com. Although it’s expensive, it’s a workhorse.)
• Use a blender, remembering to keep the top covered to avoid splashing. (I happen to use a hand-cranked Vortex blender. No electricity needed, and it works nicely.)
When you are finished creaming the soup, return it to the pot and reheat it. Taste the soup and add salt and pepper as desired. When you serve the soup, a nice dollop of sour cream or unflavored yogurt spooned on top is an extra taste treat, but it’s not necessary.
• Use a food processor and blend about half at a time.
• Use an eggbeater and go at it until well blended and creamy. You’ll need a heavy-duty eggbeater for this, and I wouldn’t suggest any plastic parts because it’ll be hot. (I use and highly recommend an Amish-made eggbeater available from www.cottagecraftworks.com. Although it’s expensive, it’s a workhorse.)
• Use a blender, remembering to keep the top covered to avoid splashing. (I happen to use a hand-cranked Vortex blender. No electricity needed, and it works nicely.)
When you are finished creaming the soup, return it to the pot and reheat it. Taste the soup and add salt and pepper as desired. When you serve the soup, a nice dollop of sour cream or unflavored yogurt spooned on top is an extra taste treat, but it’s not necessary.
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