Fall is most definitely soup making time, especially judging from how many people in my class have been bringing it for lunch. So I was inspired to try making some of my own.
- 2 tbsp olive oil
- 1/2 a large Spanish onion, finely chopped
- 3 cloves of garlic, minced
- 1/4 tsp garam masala
- 2 tsp curry powder
- 1/4 cayenne
- 1/2 white wine or white wine vinegar
- Roughly 5 medium-sized carrots
- 4 Sweet potatoes
- 5-7 cups of broth
- 1/2 milk
- Heat up the olive oil in a large saucepan/soup pot and add the garlic, onion and spices
- Cook until the onion becomes translucent then add the white wine then cook for a couple minutes until the wine is reduced
- Add the chopped carrots and sweet potato, it’s best if you cut them relatively small so that they cook faster, and the broth. Bring to a boil and then simmer.
- Cook until the vegetables are soft (this time can vary)
- Remove the soup from the heat and let it cool down a bit, then blend it in a blender until it’s smooth.
- Put the blended soup back in the saucepan and add the milk
- Heat it up a little bit and then serve
I’m so impressed with my first soup-making attempt, the soup is so tasty, very good for you (lots of the old beta-carotene) and has just a nice warm spice to it.