Like so many recipes “discovered” over the pandemic, this one uses what’s on hand. Thus, feel free to tweak it using your own ingredients.
Ingredients:
- One large red onion
- 16 ounces (450 grams) baby carrots, or regular carrots, if preferred
- 16 ounces (450 grams) new potatoes
- Three tbsp sesame oil
- Three tbsp olive oil
- Cold tap water, to cover the vegetables (approximately 2 cups)
- 1 Cup of cream, half and half, or milk, as preferred
- Grated cheddar or Parmesan, or goat cheese, for garnish
Spices:
- 2 1-2 tbsp mild curry powder
- 1 tbsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- Nutmeg, to taste
- Ground black pepper, to taste
Equipment:
- A Dutch oven or a large soup pot
- An immersion blender
- A cutting board
- A baking sheet
- A pastry brush
- A spatula
Preparation:
- Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
- Wash the carrots and potatoes, then chop them into pieces approximately 2cm in size.
- Arrange the carrots and potatoes on a baking sheet. Using a pastry brush, coat the vegetables in olive oil.
- Bake the vegetables for 25 minutes. Using a spatula, turn the pieces over to ensure consistency while cooking and to prevent sticking. Then bake the vegetables for another 15 minutes or until soft when tested with a fork.
- While the carrots and potatoes are roasting in the oven, clean and dice the onions.
- After you turn the carrots and potatoes over for their second roast, set your Dutch oven over low-medium heat and add the sesame oil and the onions. Sauté the onions until they are translucent.
- Add the carrots and potatoes to the Dutch oven. Add enough cold water to just cover the vegetables.
- Add the spices and stir to incorporate.
- Let the soup come to a gentle simmer, then lower the heat.
- Using your immersion blender, blend the soup until smooth.
- Add the cream and stir to incorporate.
- Cook the soup for twenty minutes on lowest heat, stirring regularly. Ensure that your soup doesn’t boil.
- Garnish liberally with your favorite cheese and serve immediately.
Cooking Notes:
- Makes 4-8 servings. Refrigerate leftovers for up to five days.
- Pairs nicely with grilled cheese sandwiches.
- If the soup gets too thick during cooking, add more water two tbsp at a time.
