A month ago, my friend Leah had a mild surgery that required a friend to swoop in and make dinner and snuggle her babies. Ok, I might had added that second part just for me. Anyway, she's a vegetarian, so I decided that a warm cup of soup that makes a ridiculous amount of leftovers would be perfect for dinner that night and extras for lunch during the week. She has two wee ones at home with her, so she needs to eat, eat well, and eat easily. This was going to do just the trick. I easily doubled the recipe below so there was plenty to go around. If you can make this recipe with a friend and a great pint of a really good stout, it's even better (thanks, Dave.)
You need:
4 tbsp. olive oil
1 lb. carrots, peeled and cut into 1/2 in. pieces
1 lg. onion, chopped
2 cloves garlic, finely chopped
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper
pinch of nutmeg
1 lb. sweet potatoes, peeled and cut into 3/4 in. pieces
2 tbsp. vegetable bouillon base
2 dried bay leaves
2 slices leftover crusty bread, cut into 1 in. pieces
1 tbsp. maple syrup
Heat 2 tablespoon oil in a large saucepan over medium heat. Add the carrots, onion and garlic and cook, stirring occasionally, until the vegetables are starting to brown at the edges 8 to 10 minutes. Add the spices and cook, stirring, for 1 minute. Add the sweet potatoes, bouillon base, bay leaves and 6 cups water and bring to a boil. Reduce heat and simmer until the vegetables are very tender, 10 to 12 minutes. Meanwhile, heat the remaining 2 tablespoon oil in a large skillet over medium heat. Add the bread and cook, tossing occasionally, until golden brown. Remove from heat, drizzle the maple syrup over the top and toss to coat. Discard the bay leaves. Using an immersion blender (or standard blender in tow batches) puree the soup until smooth. Serve with the maple croutons.
No comments:
Post a Comment