Sweet Potato and Carrot Soup
Spring time is fully upon us! Spring is always shown in pictures as the sun shining and pretty flowers budding with baby animals. But lesbehonest, it still rains all the freaking time! So for the spring time that’s not so springy, here’s some warming carrot soup!
In Oaxaca, spring time causes for lots of mixed feelings. The hottest month of the year here is May, so mid-April things are starting to heat up REAL quick. Picture 90 degree sun with heat you can’t escape day or night. Oh…until it flash floods! Yep! Like they say “April showers brings May flowers”…only here it’s more like “April drought brings…flash floods…in April”. (I’m obviously not good at rhyming.)
During Spring time in Oaxaca, it rains like clockwork. Four ‘o clock every day, no matter how hot it was before that, (and actually the hotter the more likely it is to rain! Weird, I know!) rain starts down pouring from the sky. Picture the biggest, wettest rain drops you’ve ever seen, and if you forgot an umbrella, you either get completely soaked head to toe or stay where you are until it stops.
No worries though, it usually doesn’t last more than 20 minutes!
Yep, those crazy Oaxacan flash floods only last about 20. Then the blazing hot sun comes out again to dry it all up. Super weird weather! You love it. You hate it. You have no idea how to dress in the morning.
And when it gets to late afternoon, what the hell do you cook? Personally, I’m going to suggest this awesome sweet potato carrot soup!
These veggies are definitely springy and in season now which makes it all the better. In addition to a little sweetness the sweet potato adds creaminess without adding any dairy. And the ginger adds a little extra kick to make it a little more flavorful. It doesn’t get much simpler than this! Saute everything, boil for a bit and then blend!
- 3 carrots chopped
- 1 sweet potato chopped
- 1 inch ginger
- 2-3 cloves garlic
- 4 cups stock
- salt and pepper to taste
- olive oil
- In a medium pan heat two tablespoons over medium heat and add carrots and sweet potato. Cover and stir occasionally.
- Once carrots and sweet potatoes have softened, stir in chopped garlic, ginger and stock. Cook for about 5-10 more minutes.
- Transfer ingredients to a blender and blend on high until completely smooth.
- Transfer back to pan over low heat. Add more water until desired consistency is achieved.
- Add salt and pepper to taste. Enjoy!