It’s fall! Yay! The air is crisp and cool and it’s the start of super comforting foods! Plus, I don’t know about where you are, but here it is raining…and raining and frankly a perfect soup day.
I had lots of help with this soup, I had the pleasure to watch our friends four kids. I don’t know about you but when I have a house of kids I put them to work! Okay, not really, they were excited to help. The older two even helped me paint the deck earlier this summer.
Anyway, I had five kids and was planning on making a soup so when I asked if anyone would be interested in helping all of them said yes. I separated the tasks, most of which involved chopping and put them to work. (And don’t worry, I watched them all carefully.)
Coming up with soups can be fun, I had a ginormous sweet potato so it was an easy decision to make that the primary ingredient. Everything else just can through tasting.
Sweet Potato Soup
1 large sweet potato, peeled and cubed
3 medium russet potatoes, cubed
3 medium carrots (about 1-1/2 cups), chopped
1 medium onion, diced
3 stalks celery, chopped
1 large garlic clove (or 3 normal size), peeled and minced
2 tbsp. fresh thyme
2 tbsp. curry powder
1 tbsp. turmeric powder
1 tsp. cumin powder
1 jalapeño, minced
8 cups water
Juice of 1/2 lemon
Salt and pepper to taste
Optional: sour cream and sriracha
Melt butter in a large stock pot, add chopped carrots, onion and celery, sprinkle a little salt over the veggies and sauté for about five minutes, cover until veggies are soft. Add garlic, thyme and jalapeño. Stir.
Add water and potatoes. Bring to a simmer and add the remaining spices. Continue to simmer until potatoes are fork tender. Using a blender or using an emulsion blender, blend half the soup. (Blending adds a creamy texture to the soup.) Stir soup and adjust seasoning to your taste. Pour into a bowl and garnish with sour cream and sriracha.
Hopefully you enjoy this as much as I did, I’d love to hear your thoughts!