The three main ingredients are: Carrots, sweet potatoes, onion.
The secret ingredient is: ginger.
And it has special super powers:
1. It can survive just fine for a few hours without refrigeration (read: sit on my desk til lunch);
2. Awesome way to get my veggies rather than a side of broccoli;
3. It's a puree so it can travel well (see # 1, to the office without seeping out);
4. Freezes well.
|All veggies from Del Ray and Old Town farmers' markets except small onions which are organic from Trader Joe's.|
|One carrot, chopped, weighed 13 ounces! (My million year old scale is on the left.)|
|Two sweet potatoes, peeled, chopped into big chunks. (BOWL: Blue and white dragon design purchased in my favorite supply store in DC's Chinatown.)|
|Heat oven to 325 degrees F. Roast for 30-45 minutes. Toss once at 15-20 minutes (these are just going in the oven).|
|Perfect! Just out of the oven, browning around the edges, olive oil prevents everything from drying out. House smells awesome.|
|Add four cups of low sodium chicken or veggie stock. More or less by half a cup depending on whether you use more or less vegetables.|
|I love this stuff. I grew up on Wyler's bouillon, could eat it straight (Gross, I know, but I used to make a salt pile and dunk my fries in it, too, when I was a kid). While I don't always have my own broth on hand (not much room for it in the tiny kitchen), I always have some of this stuff on hand. USDA organic and it is the perfect way to stock stock in a minuscule kitchen. I use 1/2-3/4 teaspoon per cup of water.|
|Fresh ginger made easy.|
Everybody in da pot. Bring to a boil.
Turn down to low and simmer for 20 minutes.
Yours, in soup joy,