Drinking: Intelligentsia Chai Tea concentrate with almond milk
Listening to: The Lumineers album 'The Lumineers'
|<3 Beta Carotene|
I may be a little too excited about my new hand blender, or I am just in a cooking mood from this blog. I spent another night cooking this weekend and wanted to share with everyone before my busy week begins. I had a taste for a sweet potato soup with carrot and ginger, so I started researching a few recipes and went to purchase some ingredients. I ended up using a can of tomatoes with jalepenos instead of plain tomatoes due to forgetting to grab a plain can at the store. The spice in the soup was an accident, but a very advantageous one.
These ingredients looked so beautiful together.. The gorgeous, vibrant orange soup the veggies created was perfect for a chilly January night.
I started my evening with a mug of chai tea and almond milk. This Intelligentsia chai tea concentrate is worth every penny. I found it at Lemon Tree in downtown Downers Grove. Seriously, go get it now.
First step was to fire up the pot! This gem was a Christmas gift last year that remains permanently on display in my kitchen. It is huge and red and perfect for soup/chili/stew making. Thanks, Paula Dean, for designing such a beauty.
|it's a beautiful thing|
Into the pot went the carrots, red pepper, and onion with olive oil to cook until softened, about 7 minutes over high heat.
Next, I added the spices, garlic, and ginger, and continued to saute on med-high heat for just a few minutes to coat all the veggies.
Then in went the sweet potato, tomatoes with jalepeno, and veggie broth. I pre-boiled the sweet potato to make it easier to peel (about 10 minutes), so it was already soft and didn't need much more cooking. I brought this to a boil, then turned it down to a simmer for about 10 minutes.
Now, this is where a nice chunky soup could be enjoyed, but what fun would that be when an immersion blender is made for dishes this!? I removed the soup from the heat and blended it up. This- and all hand blender recipes- could also be pureed in a regular blender. But honestly, you should just go buy an immersion blender so you can become obsessed too.
|the sunflower bowl added an extra touch of amusement|
Spicy Sweet Potato Soup
Makes: About 6 servings
Time: 45 Minutes
1 tbsp oil
1 medium onion, chopped
3 large carrots (~2 cups), chopped
1 medium red pepper, chopped
1/2 tsp chili powder
1/2 tsp black pepper
1 clove garlic, chopped
1 tsp fresh ginger, peeled and grated*
6 cups vegetable broth
1 medium sweet potato, peeled and diced**
1- 14oz can low sodium diced tomatoes with jalepeno, with juices
2-3 green onions, to top***
1. Cook onion, carrot, and red pepper in oil until vegetables are soft, about 7 minutes over high heat.
2. Add chili powder, black pepper, garlic, and ginger to coat vegetables. Cook about 1-2 minutes over med-high heat.
3. Add sweet potatoes, broth, canned tomato with jalepeno with juices. Bring to a boil, then reduce to a simmer for about 20 minutes, or until sweet potato is soft.**
4. Remove from heat and use immersion blender to puree soup completely.
5. Ladle into bowls and top with green onions.
*Use a regular spoon to peel the skin! It's super easy. The ginger intimidated me a little bit at first.
**I preboiled the sweet potatoes to easily remove skin and reduce cooking time of the soup.
***Remember this is not optional and totally necessary for deliciousness.
This soup definitely warms up even the coldest of winter nights. Let me know when you try it!