I owe this one to my husband, who turned out to be a total whiz at using up all of our marketshare veggies. He used only sweet potatoes and carrots the first time he made this soup, but the second time we were inundated with butternut squash, so that went in, too. It seems to work well both ways!
A very well-coordinated soup:
- 2 1/2 lbs of your favorite orange vegetables, chopped into ~1″ pieces (we used 1 1/2 lbs sweet potato and 1 lb carrots the first time; this ratio, with slightly less carrot than the other veggies, seems to work well for a sweet-savory balance)
- 1 medium yellow onion, coarsely chopped
- 3 cloves of garlic, coarsely chopped
- 4 cups of water
- 2 stock cubes (we used veggie stock)
- 2 tsp yellow curry powder
- 2 tsp candied ginger, coarsely chopped
- A splash of olive oil
In a large pot, sauté the onion with the olive oil until it becomes translucent. Next add your veggies and garlic, and sauté for 5-10 minutes. Then add the water, stock cubes, curry powder, and candied ginger to the pot. Cover the pot and bring everything to a boil. Once it’s bubbling, lower the heat to simmer the soup for 20-30 minutes. Everything should be soft by then–once it is, transfer the contents of the pot to a blender or food processor, and blend until smooth. This recipe serves 4 as a starter. It goes really well with toasted sage leaves and crusty bread!
PhD Kitchen 