a soup kind of day

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!

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This entry was posted in Carrots, Sweet Potato, Uncategorized. Bookmark the permalink.

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