Peeling, chopping, boiling and blending. If you know what these verbs mean, you can make a very simple soup that tastes complex!
Here's what you'll need:
6 medium carrots, peeled
1 large sweet potato, peeled
1 C orange juice
2 vegetable bouillon cubes
1 T chopped ginger
1.5 T brown sugar (not pictured)
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| A note about ginger... When you buy a large stem, peel and chop the whole thing. Separate into tablespoons and wrap each T in Saran Wrap. Freeze until needed in a recipe! How great is that? |
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| Cut carrots and potatoes into large chunks like this. Place in a pot with the 2 boullion cubes, 3 C water, ginger (if you're a fan, add more!*) and the orange juice. Bring to a boil, then simmer on medium, about 20 minutes. Remember my mantra: "It's an eye thing, not a time thing." This means your fork or knife should easily pass through your veggies. (* Husband finds too much ginger "spicy" so I kept it to 1 T for the spousal girlie-man palette.) |
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| Blend until silky smooth... Here it is bubbling on the stove! Taste for your preference... If you like it sweeter, add 1/2 T of brown sugar at a time. Maybe you want more pepper - go wild and add some! It's your soup - don't be afraid to tweak to make it your own! |
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| And here you have it... Sweet Potato Carrot Ginger Soup! How good is this for you? Just count the vitamins with each delicious spoonful! Make it NOW! |
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