Souper Saturday

Today's agenda- watch the World Cup matches on ESPN (although the commentators on Spanish TV are much more fun to listen to) and whip up something delicious that won't require major time in the kitchen.   Hmm, I think I'll make some light but filling soup! Here's my recipe for sweet potato and carrot soup (everything is approximated- I always make soup to taste)

·          2 tbs. fresh ginger and garlic each, minced

·          1 medium onion, peeled and chopped

·          1 ½ tsp. cumin seeds

·          1 tsp caraway seeds

·          3 tbs.  vegetable oil

·          1 large sweet potato, peeled and diced into 2-inch pieces

·          ½ bag baby carrots, chopped 

·          3-4 cups vegetable stock or water

·          Salt & Black pepper

·          Garnish: Cilantro, Sour Cream, grated parmesan cheese, chives

Instructions

In a large saucepan, heat olive oil and sauté onions and fresh ginger. Add cumin and caraway seeds and let fry for a minute or two until fragrant.  Add chopped sweet potato, carrot and stock to pan. Add enough stock to cover vegetables and bring to a boil. Add salt and pepper. Cook vegetables until sweet potato is tender to the touch (about 15 minutes). Strain vegetables and keep liquid aside. Place vegetables and some strained liquid in a blender and puree. Put puree back into saucepan and add remaining liquid. Bring to a boil. Season to taste and enjoy!