Sunday, September 12, 2010

Curried Carrot and Sweet Potato Soup

Can we say "helloooo falll!" The weather is cooling down, football and holidays are in the air, and those wonderful orange foods are coming out! Carrots, pumpkins, sweet potatoes, and squash. It's the most wonderful time of the year!

I wanted to make a really flavorful, healthy dish that would incorporate these new flavors of fall. This was mostly a "make up as you go" recipe, but it turned out quite well! It's warm, filling, and comforting, without the typical fattiness of "comfort foods". Overall a delightful bowl of autumnal happiness. : )


INGREDIENTS (makes 4 servings):
1 lb carrots, diced
1 large or 2 small sweet potatoes, peeled and diced
3 cloves garlic
1 medium onion
2 tbsp olive oil
4 cups chicken broth
1 tbsp curry powder
salt and pepper to taste

1. In a large pot, saute the onion and garlic in the olive oil until fragrant.

2. Add in the broth, potatoes, carrots, and curry powder. Let simmer until carrots and potatoes are tender, about 20 minutes.

3. Remove ingredients from pot, and blend in a blender or food processor until smooth. Pour into bowls and serve with croutons.

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