It’s two weeks plus one day from Christmas!
Let’s focus on that, ok?
A few weeks ago someone in my family had surgery on their tummy at the same time that someone else in my family was on a plane home from India.
It was a hectic day.
Since I don’t know how to help people except for talking about feelings and feeding people, I decided to make this yummy soup and leave the feelings nonsense for later.
That makes sense, right?
This soup is GOOD, y’all. It’s vegetarian, simple to make, and the sharp curry flavor with the sweet veggies is really nice. It also makes a ton, and freezes really well, so it’s perfect for this time of year when you might need to have random prepared foods ready for when you simply can’t cook a whole meal.
Here’s what you need, for 8-10 servings:
- 3 tablespoons olive oil
- 3 medium sweet potatoes
- 4 carrots
- 1 large stalk celery
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 tablespoon coriander
- salt, to taste
- 3-6 cups chicken or vegetable stock
- 1/2 cup heavy cream
This is so simple, too. You’ll really love it.
First, scrub all your veggies. I don’t peel anything for this – it all gets blended in the end, so you’re making the most of the veggies you paid for and getting all the nutrients. That’s always a good thing!
Then, heat a large soup pot to medium heat while you cut the veggies. Cut the sweet potatoes into one inch chunks…
….then cut the carrots and celery into chunks that are about the same size.
Then, dump the potatoes, carrots, and celery into the pot and stir to coat the oil.
Let them start cooking just a little bit while you roughly chop the onion…
…and peel and roughly chop the garlic. The veggies’ll all be pureed together at the end, so it doesn’t matter if they aren’t super small in this beginning stage.
Add the onions, garlic, and spices to the pot with the first round of veggies.
Stir everything together and SMELL THAT. Yes. It smells like curry. Let the veggies cook in the spices for 2 or 3 minutes, just to get everything warm and coated in the spices.
Now, turn the heat up to medium high and add enough stock to just cover the veggies – not too much or the soup will be watery. I used about 4 cups.
Cover the soup and bring it to a boil, then reduce the heat and let the soup simmer, covered, for 20 – 30 minutes until the veggies are tender when poked with a fork.
When the soup is cooked, grab and immersion blender and puree this junk until it’s smooth and wonderful. If you don’t have an immersion blender you can use a regular blender, just puree it in batches and hold the lid – no one wants orange soup on their ceiling. I promise.
Now, return the soup to low heat and taste it – would you like to add more salt? A bit more curry? Do that now! Season the soup to your preference, then add the cream.
Yum. This can sit on the stove for hours and people can just eat whenever they’d like – it’s great for crazy winter days when everyone can’t sit down all at once! On the consistency, sometimes the starch in the potatoes will cause the soup to become really thick as it sits or after it’s been in the fridge for awhile. Add stock or water to thin it out as needed, then reheat. It’ll be just perfect!
I served this so simply with a little parsley on top and a biscuit. It’s delicious, healthy, and so simple.
Enjoy this one!
This is so perfect that I included it in this week’s Weekend Potluck. It’s this cute thing where blogs from EVERYWHERE can submit recipes to share with others – it’s so fun to check out new things!
It’s run by:
- Meet Penny ~ Tabitha
- The Better Baker ~ Marsha
- Sunflower Supper Club ~ Kim & Julie
- Life As a Lofthouse ~ Holly
- 4 Little Fergusons~ Tonya
- The Country Cook~ Brandie