So lately I've been making a lot of baby food and spending less time being innovative in the kitchen for the adult meals. Last week, I was making some plums, carrots, and sweet potatoes for Maxwell to eat and had more than enough potatoes and carrots left over. Thus, I decided to make a Carrot and Sweet Potato Soup for an adult dinner! You can follow either set of instructions (pureeing carrots and potatoes first, or later on).
Very healthy meal, loaded with beta-carotene, vitamins A, B6, K, C and dietary fiber.
Ingredients:
1 lb Fresh Carrots (peeled, cut into roughly 1" pieces) (Organic, preferably)
2 Sweet Potatoes/Yams (Organic, preferably)
2 Tbsp. Butter (again, Organic, you get it, I know...)
1/4 Cup Minced Onion (or Chopped Fresh Onion)
2 Tbsp. Minced Garlic
1/2 Cup Dry White Wine
4 Cups Water
1 Bouillon Cube (Vegetable or Chicken) (or 2 tsp. Granulated Bouillon)
Sea Salt, to taste
Black Pepper, to taste
Directions:
1. Peel the sweet potatoes and cut into 1" cubes (roughly, precision not needed).
2. Cook butter, onion, garlic, carrots, and potatoes in a large stockpot over medium heat for 5-7 minutes. Pour in the wine and cook 2-3 minutes, or until it is reduced about 50%.
3. Add water and bouillon and bring to a boil (turn heat to medium-high).
4. Reduce heat to low and simmer for 15-20 minutes, or until carrots and potatoes are tender.
5. Remove from heat and puree. You can do this with a regular blender, immersion blender,
Baby Bullet in my case (it was a great gift!), or whatever (even a masher). I actually use my immersion blender A LOT too. You will have to blend in batches, most likely.
Now skip to the bottom....
Alternative Directions (Puree first):
(if for some reason you want pureed carrots or sweet potatoes alone for another dish/baby food)
1. Preheat the oven to 400 degrees F.
2. Take peeled, cut up carrots and put in saucepan with 2 cups water. Cook over medium-high heat for about 10 minutes, or until carrots are tender and break easily with a fork.
3. Meanwhile, poke sweet potatoes with a fork multiple times. Then wrap sweet potatoes in foil and bake in preheated oven for 45-55 minutes (depends on size of potatoes), or until potatoes are tender.
4. Puree the carrots however you want. You can do this with a regular blender, immersion blender,
Baby Bullet in my case (it was a great gift!), or whatever (even a masher). I actually use my immersion blender A LOT too.
5. Using a fork, scrape off the skins of the semi-cooled sweet potatoes. Puree them with your preferred device and remaining 2 cups water.
6. Cook butter, onion, and garlic in a large stockpot over medium heat for 3-5 minutes. Pour in the wine and cook 2-3 minutes, or until it is reduced about 50%.
7. Add in carrot and potato purees and bouillon. Cook over medium heat for 5 minutes, stirring well.
8. Reduce heat to low and simmer for 10 minutes.
Feel free to vary it by stirring in different herbs (thyme or basil or ginger) and/or adding some light cream to it. Top with croutons. Season with the sea salt and black pepper, to taste.
Serve immediately and enjoy!
