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.
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| All veggies from Del Ray and Old Town farmers' markets except small onions which are organic from Trader Joe's. |
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| These are the enormous carrots from Lopez Farms at the Old Town farmers' market. I asked a nice fellow shopper to model the monster carrot for me. Amazingly sweet for being so large. Probably because they are organic and fresh out of the ground a few miles from where I bought them. |
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| One carrot, chopped, weighed 13 ounces! (My million year old scale is on the left.) |
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| Two sweet potatoes, peeled, chopped into big chunks. (BOWL: Blue and white dragon design purchased in my favorite supply store in DC's Chinatown.) |
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| Toss potatoes (peeled and chopped), onion (one medium or a few small ones) and carrots (1/2 - 1 pound, washed, but no need to peel if they are organic) with a few drizzles of olive oil to coat. 13x9" in baking dish (any size is fine, so is a cookie sheet, or in tin foil on the grill). |
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| Heat oven to 325 degrees F. Roast for 30-45 minutes. Toss once at 15-20 minutes (these are just going in the oven). |
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| Perfect! Just out of the oven, browning around the edges, olive oil prevents everything from drying out. House smells awesome. |
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| 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. |
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| 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. |
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| Fresh ginger made easy. |
Everybody in da pot. Bring to a boil.
Turn down to low and simmer for 20 minutes.
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| I've done this step in a blender, in batches, many times. It works for sure, and is totally worth it. I just started making soups often enough in the tiny kitchen that I invested in a nice stick blender. I love concocting soups, and especially in the tiny kitchen, the immersion blender saves my space, time and mess. It took about 90 seconds. |
Perfection!
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| Back on the stove* for serving and measuring out for freezing. * Our incredibly well laid out tiny kitchen does not have an outlet on the stove side, so I put the pot on a trivet on the opposite counter, blend it (very fun) and then move it back to the stove top. |
Yours, in soup joy,
Julia
