I’m actually feeling a little bit sore from the gym yesterday. Hooray! Please do not mind that I’m giving myself a little pat on the back. I’m glad I planned my modifications before I went to my workout. It definitely paid off.
The next few days I’ll be tunnelling into what I’d like to call “all accounting all the time.” I have an exam on Sunday. But before I dive down into that dark place I’ve got a recipe for you. Yeah it’s been a while. Forgive me!
I assure you this is a good one. This might be the best soup I’ve made in a while
Carrot Sweet Potato Soup Recipe
- 10 medium sized carrots
- 4 sweet potatoes
- 1/2 large onion
- 1 1/2 tablespoons ground coriander seed
- 1 1/2 teaspoon cayenne pepper
- 1 cup orange juice
- 1 box of broth (900 ml)
- 2 tablespoons oil
- optional garnish – plain Chobani (or plain greek or regular yogurt)
Use a large soup pot. Chop onion and saute in oil for 5 minutes on low to medium heat. Peel and chop carrots and add to pot, turn heat down to low and put the lid on. Let the carrots get tender by cooking on low for 5 minutes. Peel and chop sweet potatoes and add to pot. Add coriander, cayenne pepper, and orange juice. Put lid back on and simmer on low for 8 minutes. Then add broth and let simmer for 45 minutes. Once all veggies are tender and cooked through blend the soup all up with a hand blender.
Optional: stir in a spoonful of plain Chobani yogurt
Not optional: eat with breadstick (I recommend a nice crusty baguette and some Earth Balance)