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.