It was relatively warm (50s) and quite sunny here yesterday, but today, though still warm, is very rainy, so feels chillier than it really is. Tonight, however, winter is going to make a return.
I thought this would be a good time to offer yet another great wintertime soup recipe. Those who like winter squash should like the previously posted recipe, but if you're looing for something just a bit sweeter, but still very healthy (eat as many of those deep orange vegetables as you can), this Carrot and Sweet Potato Soup should fill the bill quite nicely. It's naturally sweet, but has some spiciness due to the addition of curry powder and cumin. Enjoy it with whole grain bread or whole grain crackers.
Carrot and Sweet Potato Soup
2 tsp. olive oil
1 small onion, finely chopped
2 tsp. cumin
2 T. curry powder
1 pound bag of baby carrots
1 pound sweet potatoes, peeled and cut into 1-inch pieces
3 1/2 cups fat-free, low sodium chicken or vegetable broth
1. Heat oil in a large Dutch oven and saute onion until softened.
2. Stir in cumin and curry powder and cook for 1 minute.
3. Add carrots, sweet potatoes and chicken broth. Bring to a boil, then cover and simmer until vegetables are tender, about 20 minutes.
4. When cool, transfer vegetables to a blender and blend until smooth, working in batches.
5. Return to Dutch oven to reheat.