Cedar season is in full force here, and I am suffering from a constant post nasal drip that is driving me nuts. Enter the need for a hot and delicious soup. Once Upon a Chef has an incredible and easy recipe that everyone loved, and the kids helped prepare by peeling the potatoes and chopping carrots!
I am old school and prefer to have a piece of paper with a recipe on it. I can't handle constantly turning my device back on to reference instructions - or the messy screen afterwards!
Carrot and Sweet Potato Soup
4 Tbls unsalted butter
1 large yellow Onion
1 Tbl Curry Powder
1 lb Carrots, peeled and chopped into 1 inch pieces
1.5 lbs Sweet Potatoes, peeled and chopped into 1 inch pieces
7-8 cups Chicken Broth
1.75 tsp Salt
1 Apple, peeled and chopped
2 Tbls honey
Black Pepper to taste
Directions
Break out the cast iron pot if you've got one!
Melt Butter over medium high heat
Add the onions and cook until soft and translucent. Stir often to keep from browning.
Add Curry Powder and incorporate until the onions have a rich yellow color.
Add Carrots, Sweet Potatoes, Chicken Broth, and Salt. Bring to a boil.
Cover and simmer over low heat until the vegetables are soft and easily pierced with a fork. (Total cook time is about 30-35 minutes.)
Add Add and Honey.
Use either a stick blender or transfer in patches to a food processor to purée. If you transfer to a food processor, when everything is done, return the soup to the cooking pot to mix thoroughly.
Add additional Salt, Pepper, and Honey if needed.
I served this soup with grilled cheese sandwiches for dipping and an arugula salad for extra color and texture. This meal was a hit!
