The fella and I ran out this afternoon and came back with a car trunk stuffed with bags of food. We trucked in so many edibles that the cupboards and fridge had to cleared out before we could safety stash our finds in suitably cool and dark areas of the kitchen. And what a blitz it was! A dizzying number of containers holding bits of previously-tasty meals forgotten and left to spoil had to be sepulchered in the trash can. A moment of silence....
(A ten-pound bag of potatoes and another of beets! We'll be eating borscht until christmas.)
One leftover item I refused to toss was a couple of large sweet potatoes roasted to even sweeter perfection during their short but stellar career as holiday side dish. Maybe you've heard of them? They were quite popular in these parts about a week ago. Anyway, they were waiting for me to repackage their has-been careers into a Vegas-y show a la Bon Jovi and with help from a few carrots and some Thai red curry paste I made their dream come true. OK, it was my dream.
PS> This recipe uses raw sweet potato, but if yours are cooked as were mine, slice them and add to the carrots with the Thai curry paste.
Carrot and Sweet Potato Soup
serves 4-6
- 3 carrots, chopped
- 2 large sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- smashed ginger and garlic to taste (I added a heaping teaspoon of each)
Combine these items in a large pot and cook, covered, until carrots and potatoes are pierceable with a fork, about 20 minutes.
Add:
- 2 tbsp Thai red curry paste
- 1-2 tsp honey
Cook for 5 minutes, then blend it up and add salt to taste. If too thick for your liking, add a half cup of water and blend again.
Return to the pot and cook on medium heat until bubbly and hot. Serve garnished with cilantro, roasted squash seeds, and a few cranks of the pepper mill. And a bottle of pinot noir.
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