One of our favorite puréed Winter soups is made up of seasonal ingredients easily found at our local fruit shop, just down the hill from where D-Man and I live. There’s a lot of peeling and chopping involved, but if you can get past the initial 15 minutes of veggie work, it’s easy sailing from there on out! ;)
To make 4 – 6 generous servings of Root Root Riot Soup, you’ll need:
1/4 cup of olive oil
1 onion, peeled and chopped
1 crisp apple, peeled and chopped
2 large sweet potatoes, peeled and chopped
3-4 large carrots, peeled and chopped
1 teaspoon of minced ginger root (if you’re a ginger lover like me, I recommend a large tablespoon of ginger instead! It makes for a very fragrant soup).
1/2 cup lentils (soaked and rinsed)
4-5 cups of water (depending on how thick you’d like the soup)
Salt to taste
1/2 teaspoon ground black pepper
1/2 teaspoon curry
1/2 teaspoon ground cumin
1 teaspoon ground cayenne pepper (or paprika)
Parsley (used as garnish, optional)
STEP 1. The tough part: Peel and chop all of your veggies, and the apple. Peel and mince the desired amount of ginger root.
STEP 2. Heat the olive oil in a big pot. Pour the chopped veggies, apple, and ginger in. Stir and cook for about 10 minutes, or until the onions are translucent.
STEP 3. Stir the lentils, spices, and water into the pot.
STEP 4. Bring the soup to a boil over medium to high heat, cover the pot, and simmer for 30 minutes, or until the veggies and lentils are soft.
STEP 5. At this point, you can either choose to serve the soup as is (after giving it a few good stirs), or you can purée it!
Personally, I love the puréed version. ;)
STEP 6. Serve with parsley garnish, and enjoy!
What are some of your favorite seasonal dishes?
For a tasty puréed Ginger Spiced Carrot and Split Pea Soup, check out Chica Andaluza’s site. Her Spanish recipes are amazing!