Tonight's dinner plan calls for turkey meatballs with marinara sauce and pasta. I'm not sure what to do about that because it's freezing here in New York and a craving for warm soup completely took over and I've just made this giant batch of carrot soup.
It was innocent enough; I had all of the ingredients in the kitchen and this soup is easy enough to prep and finish in under an hour so it seemed like a good idea. And that giant bowl I just had for lunch really hit the spot. The hardest part of this soup was pureeing it, because after my run-in with a stick blender a couple of years ago when I almost lost two fingers, I threw it out and my only option is a blender, which does the job, but not as seamlessly.
If you're craving something hearty and warm and also vegetarian, I've got you covered.
Carrot Soup with Sweet Potato
4 tablespoons of grapeseed or vegetable oil
5 -6 cippolini onions, chopped, or one small yellow onion chopped
2 pounds of carrots, peeled and cut into pieces
2 sweet potatoes
7 cups vegetable stock or water
1/3 cup fresh dill, chopped
Salt and pepper to taste
Juice of one lemon + zest of one lemon
In a large pot on medium high heat, add the oil and onions. Sauté until translucent, approximately 3-5 minutes. Add the carrots and potatoes and stir. Add the stock or water, bring to a boil and simmer for approximately 35 minutes. Add the dill, salt and pepper and continue to cook until vegetables are soft. Add the lemon juice and purée with a stick blender. Garnish with lemon zest.