“Hold on tight little roots! Stay strong.”
One of my dearest friends says this sometimes to remember that whatever the harsh winds may bring, she has roots that run deep and strong and she can trust them to keep her grounded until the “storm” passes.
I’ve always loved the analogy and repeat it to myself quietly in moments of weakness or self doubt. As I’ve gotten a bit older, I’ve grown to realize there’s no use in trying to make sense of everything all the time. Sometimes it’s best to just focus on the simpler things in life. The ones that make your heart sing and your chest open toward the sky a little wider. Letting the winds blow and the storms pass.
This soup was a complete experiment slash emergency meal as we all walked in the door late from work and from strolling the park and local farmers market together.
I grabbed what started calling to me from the refrigerator with only the knowledge of my desire for something pretty quick to prepare, comforting, warm, creamy and smooth. A lovely puréed soup was born minutes later…
I really like the way it turned out and it fit the bill quite nicely. Left me feeling grounded and warm and cozy, ready for whatever the colder winds may bring with them.
3 medium organic sweet potatoes, washed
4-5 medium organic orange carrots – rinsed, ends trimmed and diced
1 med organic red beet – diced
1 medium organic yellow onion – diced
2 large cloves garlic – minced
3-4 cups of organic vegetable stock (homemade is best of course but I used a Trader Joes – Low Sodium boxed stock in this case)
2 Tbsp Extra Virgin Olive Oil
1 tsp ground turmeric
1-2 Tbsp ground curry powder (depending on your heat preference)
1/4 tsp white pepper
1 Tbsp Organic Apple Cider vinegar
Kosher salt (to taste)
To save time I began by placing the three sweet potatoes in a microwave safe dish, wrapping it in Saran Wrap and placing in the microwave on high for 5 minutes. (Until soft to the squeeze) You could alternately dice the raw potatoes and toss them in with the carrots and beet later on.
Heat the olive oil in a large heavy bottom stock pot over medium/high heat.
Sauté the onions with a light sprinkling of salt until just translucent. Add the fresh garlic, turmeric, curry powder, white pepper and vinegar and sauté for just a minute more allowing all the spices to heat up and release their oils.
Pour in 3 cups of vegetable stock and scrape up all the yummy brown bits off the bottom of the pan as you stir. Add in the diced carrots and beets (and raw, diced sweet potato if you choose) and let simmer with the lid on until the vegetables are fork tender.
Remove from the heat and carefully ladle the warm vegetables and broth into your Vitamix or blender. (I recommend doing this is 2 batches placing the first puréed batch aside in a soup bowl until returning to the stock pot because blending hot liquids in a full blender can be a violent task)
Purée until smooth, adding more vegetable broth slowly and a little at a time just to keep the blender moving.
Return puréed batches of soup to the original stock pot and place over low heat. This is a good time to taste your soup and adjust the seasoning and consistency if necessary. If you want it to be thinner, add more broth and stir.
Now is when I added a little luxury and richness to my pot of soup and decided to stir in a loving tablespoon of good quality butter. Take it or leave it. 🙂
Ladle into bowls, with a healthy dollop of plain yogurt and toasted pumpkin seeds and enjoy.
Note: You could also sauté some kale ribbons until tender and garnish with those to add the greens. Would have been lovely, but I was out of time! and enjoy.