It was cold out there today. I mean COLD. While I was on my hands and knees planting garlic I had one thought on my mind. Is it only 9 a.m.? It was only 9 a.m. and I was going downhill fast. It was hard to plant a vegetable that I would not get to enjoy until next July. I was freezing and thinking about all the other jobs out in the world that have thermostats in their buildings. However, I finally quit my bitching and continued to plant. And next July when our garlic gets harvested, I will look fondly on this day and know that my cold fingers planted amazing garlic. (hopefully!)
Tonight, when I got home from the farm I put the tea kettle on. Sometimes the only thing that will warm me up after a cold day is some hot tea. And while I drank my tea I decided to make some soup. It was the only thing that sounded good and I tried to use ingredients that we already had at the house. What did I find? Sweet potatoes, carrots, onion, and chicken broth. What does that equal? Sweet Potato and Carrot Soup. It was just what the doctor ordered. Here is what I did:
Peeled and Chopped 3 sweet potatoes
Chopped 2 large carrots
toss them in olive oil, paprika, cumin, and hot pepper flakes (just about 1 tsp of each)
Roast the carrots and potatoes in the oven at 425 for 20 minutes. Or until you can stick a for in the potatoes easily. The carrots wont be quite as soft but that’s alright.
While that was roasting I sauteed up my onion over the stove top. Cooked my onion over medium heat for about 10 minutes. Or until soft.
When my veggies were done roasting I threw them in the food processor with the onion and chicken stock (about 1 cup)
Just press the button! Once your soup is to the consistency you like (I like mine a little lumpy) heat over the stove until warm.
Top with some parmesan cheese. The perfect meal for two tired and cold farmers!