Winter is treating us this year with a nice big early storm in November. We’re pulling our gear out from summer hibernation and getting ready for the slopes again. Snowy mountains call for warm soup cravings so I decided to make this soup that my co-worker Lisa kindly shared with me. Over this snow filled weekend, the warmth of the soup combined with the heat from the curry powder was the perfect combo to heat us up after some November laps at Solitude and Alta.
1 medium yellow onion, diced
2 TBS EVOO
4 cloves garlic, minced
1 TBS ginger, grated
1 TBS curry powder
1 large sweet potato, peeled & diced
6 large carrots, peeled & diced
6 cups vegetable broth
1/2 tsp salt
1/4 tsp pepper
Optional: 1 cup coconut milk
Saute the onion with the EVOO in a large pot for a few minutes until the onion starts to soften.
Add in the garlic, ginger and curry powder.
Add the sweet potato, carrots & 1 cup of vegetable broth. Cook for about 5 minutes until veggies start to soften.
Add the remaining vegetable broth, salt and pepper and bring to a boil.
Reduce the heat and let it simmer for 30 minutes.
Blend the soup in a blender or with an immersion blender until smooth.
Add the coconut milk if desired, then taste & adjust for seasonings if necessary. Serve hot.
(I did not use coconut milk, and it was still creamy and delicious!)
Immersion blender
