Creamy Carrot and Sweet Potato Soup
- 2 cups diced onions
- 3 cups diced carrots
- 2 cups peeled, diced sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon each of cumin seeds, fennel seeds, caraway seeds, and coriander seeds, ground to a fine powder
- 2 teaspoons salt plus additional for seasoning
- black pepper
- 6 cups water
Combine the vegetables, oil, and seasonings in a heavy-bottomed 3-4 quart saucepan over medium heat. Cook for 7 to 8 minutes.
Lower the flame, cover and cook for 5 to 10 minutes, stirring occasionally. The vegetables should cook gently; do not let them brown.
Add 6 cups of water and raise the heat to bring to a boil.
Lower the heat and simmer the soup until the vegetables are soft, approximately 20 minutes.
Puree the soup and add additional water to thin if desired. In place of water, you can thin the soup with apple cider, which yields a sweeter taste.
Season with salt and pepper to taste.
The Angelica Home Kitchen, Leslie McEachern