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:

Sweet potatoes
1 Tbs Curry
1 clove (+) Garlic
1 tsp Ginger Root
Water or Vegetable Broth
1 can Coconut Milk



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.


Deanna Nelson

Deanna Nelson

A barrister by day, Deanna won’t be giving up her day job, yet she enjoys nothing more genuinely than being in the woods or relishing the beauty of Zoar Road and surrounding environs with this tight-knit community and her three children.
Deanna Nelson

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