I'm celebrating two exciting things.
1. November
2. My new immersion blender
Well, the immersion blender isn't really new. In fact, I think it's very not new, but it's new to me! My parents sent it to me because it's been hanging in their pantry for a long time without seeing much use, and I was dying for one.
So thanks Mom and Dad!
To inaugurate the new immersion blender, and one of my favorite months, I made Carrot Sweet Potato Soup. This is one of my favorite dishes of all time. I got the recipe from my friend Claire several years ago when I was living in Richmond, and I've been making it obsessively ever since.
This soup doesn't have many ingredients, is a gorgeous color, and smells amazing while it's cooking.
But the real beauty of this recipe is how easy it is to mess with. If you have a lot of carrots, use more carrots. Want it sweeter? Pile in the sweet potatoes. Don't have sesame oil? Olive oil's fine. Onions instead of leeks taste great. I've added ground ginger instead of fresh. I've tried it with cumin, cinnamon, and soy sauce. Like your soup smooth? Puree in a blender. Smooth with big pieces of veggies? Puree half in the blender and leave half untouched. Or do like I do and blend the whole thing partly, but not all the way smooth, which gives it a chunky, rustic texture without giant pieces of cooked carrots (which I don't actually like that much). Adding more liquid makes it soupier. Very little liquid would probably make a good dip or spread.
Seriously, I love this recipe.
So here it is!
4 large carrots, peeled and chopped
1 sweet potato, peeled and chopped
1 leek
2 Tbs sesame oil
1.5 Tbs grated ginger
2-3 cups vegetable stock
add salt and pepper to taste
Over medium heat, sautee carrots and leeks for about 3 minutes
Add sweet potato. Cover and cook for another 3 minutes.
Add ginger, and vegetable stock.
Cover, bring to a boil. Reduce heat and let simmer for 15 minutes, or until vegetables are soft.
Blend soup in a food processor or with an immersion blender until it has the desired texture.
Add salt and pepper to taste (I like a fair amount of pepper).
To inaugurate the new immersion blender, and one of my favorite months, I made Carrot Sweet Potato Soup. This is one of my favorite dishes of all time. I got the recipe from my friend Claire several years ago when I was living in Richmond, and I've been making it obsessively ever since.
This soup doesn't have many ingredients, is a gorgeous color, and smells amazing while it's cooking.
But the real beauty of this recipe is how easy it is to mess with. If you have a lot of carrots, use more carrots. Want it sweeter? Pile in the sweet potatoes. Don't have sesame oil? Olive oil's fine. Onions instead of leeks taste great. I've added ground ginger instead of fresh. I've tried it with cumin, cinnamon, and soy sauce. Like your soup smooth? Puree in a blender. Smooth with big pieces of veggies? Puree half in the blender and leave half untouched. Or do like I do and blend the whole thing partly, but not all the way smooth, which gives it a chunky, rustic texture without giant pieces of cooked carrots (which I don't actually like that much). Adding more liquid makes it soupier. Very little liquid would probably make a good dip or spread.
Seriously, I love this recipe.
 |
| It's much prettier than it looks in my awful apartment light. |
So here it is!
4 large carrots, peeled and chopped
1 sweet potato, peeled and chopped
1 leek
2 Tbs sesame oil
1.5 Tbs grated ginger
2-3 cups vegetable stock
add salt and pepper to taste
Over medium heat, sautee carrots and leeks for about 3 minutes
Add sweet potato. Cover and cook for another 3 minutes.
Add ginger, and vegetable stock.
Cover, bring to a boil. Reduce heat and let simmer for 15 minutes, or until vegetables are soft.
Blend soup in a food processor or with an immersion blender until it has the desired texture.
Add salt and pepper to taste (I like a fair amount of pepper).
5 comments:
Finally! A great use for that blender! Never really knew what it was for,,,
Just made some! Used a small red onion instead of a leek, didn't have ginger (thought I did, oops), used olive oil instead of sesame, and I like my soup chunky so I just smashed it up a little with a potato masher. Haven't tried it yet, but it smells delicious! Definitely tomorrow's lunch.
Beth--awesome! You'll have to let me know how it tastes. Thanks for posting :-)
I loved this so much, I came back to find this page and make it again :-)
Thanks so much Beth! That made my day!
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