What I didn't have was any vegetable soup stock. But I did have some frozen butternut squash soup from last season. So…here we go…
Spicy Carrot & Sweet Potato Soup
2 large sweet potatoes, peeled and cubed
5 large carrots, peeled and chopped
5 baby red potatoes, peeled and quartered
1 red onion, chopped
ginger root, about two thumbs worth, pealed and chopped
1/2 stick butter
2-4 cups vegetable stock
Spices…all to taste:
Ground black pepper
- Melt the butter in a sauce pan and add the onions.
- Saute until onions soften
- Add spices…start with small amounts and add more
- Saute in the butter…they will start to be very aromatic
- Add vegetable stock, or in my case. butternut squash soup and stir until onion and spice mixture is mixed thoroughly into the stock.
- Raise heat until liquid begins to boil
- Add chopped vegetables and cook for 5-7 minutes in the boiling stock
- Reduce heat, cover, and simmer until vegetables are cooked all the way through.
Now, here is where I made a happy mistake. I didn't taste. I got out the immersion blender, blended the cooked vegetables until the mixture was nice and creamy and removed it from the heat.
THEN I tasted. And practically choked because, clearly, I was pretty heavy handed with the cayenne. Like, wow.
So, back to the pantry cupboard where I fortunately found the secret mystery ingredient…a can of coconut milk. THANK GOODNESS.
I added the full can to the soup, and creamed it with the immersion blender again.
THIS, ladies and gentleman, is an excellent soup. Still spicy, but now tempered with the creaminess of the coconut milk and the inherent sweetness of the sweet potato, carrot and butternut squash.
Which all goes to show you…measuring is highly overrated.