2 tablespoons olive oilDirections
3–4 carrots, peeled, ends removed, and cut into small pieces
2 large sweet potatoes, peeled and cut into 1-inch pieces
1 small onion, peeled and chopped
1 garlic clove, peeled and minced
2 tablespoons sweet curry powder, preferably Penzey’s brand
1½ cups vegetable broth or water, or as needed
¼ cup orange juice
Salt and freshly ground black pepper
Note: If you want to serve the soup cold, chill and top with crème fraîche or yogurt.
- Heat oil in a large stockpot over medium heat. Add the carrots, sweet potatoes, onion, and garlic. Sauté until vegetables are tender and onions are translucent, about 10 minutes, stirring frequently. Stir in the curry powder and continue to cook for 1 minute.
- Add vegetable broth or water to cover the vegetables and bring to a boil. Reduce heat, cover, and simmer until the carrots and potatoes are fork tender, approximately 15 minutes.
- Remove from heat and purée the mixture with a handheld blender, or transfer mixture to a blender or food processor (in batches if necessary) and purée until texture is smooth. If the mixture is too thick, add more broth or water.
- Transfer purée back to stockpot if necessary, and slowly whisk in orange juice. Heat through, and adjust seasonings with salt and pepper to taste. Ladle into soup bowls, and garnish with chives to taste.
Recipe from Kristina Creighton, former owner of Kristina’s Kitchen.
Excerpted from Dishing Up® Vermont © 2008 by Tracey Medeiros. All rights reserved.
Go to: A Twist on Tradition Thanksgiving Menu for more great Thanksgiving recipes.