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Carrot Soup

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 4-6

This is one of those recipes that is surprisingly easy to make and fills the house with a great aroma. I love how meaty and satisfying it feels to cook and eat this! It sneaks up on you. It’s the fresh ginger and the pureed sweet potatoes that add surprising body and a slight zing. I like to puree it smooth but sometimes I blend only half and leave the other half chunky and mix them. Either way, this soup is also great leftover.

Ingredients

2 small sweet potatoes

2 tablespoons extra-virgin olive oil

1 yellow onion, thinly sliced

4 sprigs fresh thyme

1 sprig rosemary

2 bay leaves

Kosher salt

Freshly ground black pepper

1 pound medium carrots, cut into thin rounds

3 medium garlic cloves, halved

6 tablespoons fresh chopped ginger

3 – 4 cups water

2 cups orange juice

1 tablespoon unsalted butter

1 tablespoon honey

1 cup heavy cream

Instructions

  1. Cook the sweet potatoes: Preheat oven to 375 F. Place the sweet potatoes in the center of the oven and bake for about 1 hour or until completely tender when pierced with the tip of a knife.
  2. Make the soup: Meanwhile, in a medium-size pot, add the olive oil and the onions. Add the fresh thyme, rosemary and bay leaves. Season with salt and pepper. “Sweat” the onions for 5-8 minutes until they become translucent. Add the carrots and garlic and stir to blend. Season with additional salt and pepper. Add half of the ginger, 3 cups of the water and the orange juice. Cook, stirring occasionally, until the carrots are tender, 30-45 minutes. Note: If water cooks down and there isn’t sufficient liquid, add 1-2 additional cups of water. By the time the carrots are tender, you want at least 2 cups liquid to remain.
  3. Finish the sweet potatoes: Remove the sweet potatoes from the oven. Place them on a flat surface and split them down the middle lengthwise. Scoop out the flesh into a bowl.
  4. Finish the soup: Whisk the sweet potatoes into the carrot mixture. Whisk in the butter, honey, remaining ginger and cream. Remove and discard the thyme, rosemary and bay leaves. Puree the mixture in the blender until smooth. Serve immediately.

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