Spicy Carrot Sweet Potato Soup
Serves 4
Here’s a soup to serve with your Thanksgiving menu.
Pair with...
Ingredients
1 onion, chopped
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
2 tablespoons chili paste (or curry paste or harissa)
1 quart (4 cups) vegetable stock
1/4 cup peanut butter
3 cups carrots, peeled and chopped
3 cups sweet potatoes, peeled and chopped
Salt
Pepper
Olive oil
Garnish:
Lemon or lime juice
Sour Cream
Scallions
Toasted pepitas
Olive oil
Preparation
In a large pot over medium heat, cook the onions in 1 tbsp oil for 5 min.
Add the garlic, ginger and chili paste. Cook 2 min.
Add broth and whisk in peanut butter.
Add carrots and potatoes along with a teaspoon of salt and pepper.
Bring pot to a boil, then reduce to a simmer. Cover and cook until vegetables are easily pierced with a knife, about 20 min.
Using an immersion blender (or in batches of a stand blender), process until smooth.
Serve in bowls with a tablespoon of sour cream, sliced scallions, pepitas (quickly sautéd in a teaspoon of oil), a squeeze of lemon and a drizzle of oil.
If you prefer more heat, add some extra chili paste or hot sauce.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!