Tempted by Jeri’s beautiful Carrot-Sweet Potato Soup? It was delicious, particularly on a cold and snowy night when you absolutely need its sunny appearance and spicy warmth from the inside out! What follows is the best we could do to pass along a recipe. These are notes from Jeri’s kitchen, which is a pretty magical place… All measurements are approximations, but should assure that your finished product is a unique and delicious creation from the Kitchen of You:Ingredients: Carrots Sweet potatoes 1 Tbs Curry 1 clove (+) Garlic 1 tsp Ginger Root Water or Vegetable Broth 1 can Coconut Milk Salt Cilantro Cashews
Cut a bunch of carrots and sweet potatoes into large chunks. (Editor’s note: We believe this to mean approximately a pound or two of each, scrubbed with the skins on.)
Curry of your choice, to taste, approximately 1 tablespoon (and in no event less than ½ teaspoon).
One clove or more of your favorite garlic, chopped (we always choose Paul’s!)
1 teaspoon or more of root ginger skinned and chopped
Cover with water or vegetable broth (available in a paste for easy assembly). Stew until tender. Blend or use an immersion blender to desired consistency.
Add 1 can of coconut milk to the blended soup. Salt if needed, to taste.
Garnish with chopped cilantro or chopped cashews at your option.