Apologies to all for not blogging since May this year. Having recovered my stamina since my Cancer treatment, I realised that I needed to put a lot of effort into my slightly neglected Kitchen Garden. And that took some doing, believe me! But best of all, we had to finish the final design for our new kitchen, then had the tough job of finding the right company to build it. Plus we had to make big decisions as to which oven, fridge/freezer and dishwasher we really wanted (and those we could afford) – now that really was difficult! But we made it in the end. Pictures of all this will be forthcoming, but for now, on these dank, dark winter days, I want soup! Hot soup, comfort soup, Roasted Sweet Potato & Carrot soup, and, as I’m getting sensible in my old age, healthy soup. So here goes.
Those of you who have read our blog know that I love to trawl through magazines, old cookbooks, new cookbooks, papers and the internet to find just what I fancy to eat. Still an early riser (5.15am this morning on my wonderful computer, darkness penetrating through my voile curtain, and with my fluffy pink dressing gown to keep me warm) I decided to write about a fabulous and healthy soup. Putting two recipes together the other day, I made a fantastic Roasted Sweet Potato & Carrot Soup, but also added grated ginger and turmeric. Ever mindful of my health, I’ve read that a mixture of fresh ginger and turmeric are incredibly healthy, especially for women, and I just happen to love both. So see what you think.
Roasted Sweet Potato & Carrot Soup Recipe
- 500g sweet potatoes, peeled and cut into even-sized chunks
- 300g carrots, peeled and cut into even-sized chunks
- 3 tbsp olive oil
- 2 big onions, finely chopped
- 2 garlic cloves, crushed
- 1 litre good low-salt vegetable stock
- 2 tsp fresh ginger, peeled and grated roughly
- 2tsp turmeric powder
- Freshly ground spicy black pepper
- 100ml creme fraiche, plus extra to swirl on top
- Fresh chives, chopped finely to serve
- Heat oven to 220C/200C fan/Gas 7 and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the vegetables in the oven for 25-30 mins, turning over once or twice, until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the onions over a medium-low heat for about 10 mins until gently softened.
- Add the crushed garlic and stir for 1 minute, and set aside.
- Once the roasted vegetables are tender, leave to cool for a few minutes then add these to the onions and garlic in the large saucepan. Add the grated ginger and the turmeric and stir gently and cook for a couple of minutes.
- Next add the vegetable stock, stir gently and bring to the boil. Reduce the heat and simmer for about 15 minutes until the vegetables are soft. Check the carrots as they take a bit longer that the soft sweet potato chunks.
- When happy with the tenderness of the vegetables, season well, and allow to cool.
- Blitz in a liquidiser carefully, or with a stick blender. The mixture may be quite thick, and may need thinning down when heating up before eating.
- When ready to eat, reheat gently, adding the creme fraiche and more seasoning if needed. Put in bowls, swirl a dollop of creme fraiche in the middle, and add sprinkling of chives. Enjoy.
- This soup will also freeze well.
Well, I’ve done it! I’ve finally got back to posting about my favourite recipes. And there will be loads more to come. We’ve been gardening, pruning, chopping wood, put the Asparagus bed to sleep for the winter, played in our new kitchen, like little kids really. And now, just to let you know, the photo above is of my soup, shot in our new kitchen, and is a sort of ‘Photo Premier’. So watch this space for loads of pictures and thoughts about Christmas and cook books …… and just about anything I come up with. Keep warm, and enjoy the soup.