Roasted Carrot & Sweet Potato Soup with Turmeric & Curry

It has been an uncharacteristically warm November in San Francisco. Sunny, 60’s… I’m not complaining, but it won’t hold me back from making soup. In these weeks leading up to Thanksgiving, I try to sneak in my veggie-full meals while I can. If Thanksgiving was one meal on one day, that’d be one thing. But let’s face it, you’re facing a Thanksgiving pot-luck at work, Friendsgiving (I can’t wait for ours!), Thanksgiving day + leftovers. It’s a marathon, people. Condition accordingly.

This happens to be one of the most budget-friendly soups, too. The two main ingredients together might cost you $2. And do you see that color?? Lots of vitamin c bang for that buck. Recipe sourced from Love & Lemons.

Roasted Carrot & Sweet Potato Soup with Turmeric & Curry

6-8 big carrot sticks, diced
1 large sweet potato, or 2 small, diced
2 large cloves garlic, minced
1 medium onion or leak, diced
1-2 tablespoons olive oil
2 teaspoons turmeric, ground
2 teaspoons madras curry powder
2 teaspoons fresh minced ginger
4 cups veggie stock plus 2 cups water
a pinch of cayenne pepper
1-2 tablespoons apple cider vinegar
salt and pepper

Greek yogurt
Shaved Parmesan

Preheat oven to 400 degrees.

Peel and roughly chop the carrots and sweet potatoes and place on a baking sheet.  Toss everything with a drizzle of olive oil, and a good amount of salt and pepper. Roast for about 25 minutes, or until everything is golden brown.

Meanwhile, in a large pot, heat a bit of oil over low heat, add the chopped onion and garlic. Add a pinch of salt and cook until translucent. Add the turmeric, curry, and grated ginger and heat just until fragrant (30 seconds). Add the water and stock, and bring to a gentle boil, cover, and reduce to a low simmer.

Add all of the roasted veggies to the pot. Leave the pot uncovered and turn the heat off. Allow it to cool for a bit and then puree in a high speed blender.

Taste and adjust, I added a bit more salt, pepper, and a few pinches of cayenne and apple cider vinegar. Sprinkle with parmesan, top with yogurt and serve with bread.

Scribe Pick-up Party ~ Fall Edition

My first week of work was a whirlwind. There was no “syllabus day” to speak of, just hit the ground running. The good news: I love it. Scribe’s Q3 pick-up party was the perfect way to unwind.

The event featured the “Mast Brothers” chocolate makers who provided a goodie box of freshly grilled bread topped with melty chocolate spread, a slice of persimmon, a piece of dark chocolate bark sprinkled with almonds and craisins, and black truffle chocolate truffles (truffle truffles!). The chocolate box was paired with a tasting of their 2012 Cabernet.

Quin, who recently became a member herself, and I enjoyed our chocolate and wine from a couple of Adirondack chairs at the edge of the vineyard. If I were to die and go to heaven, it wouldn’t look too much different than that.

Gorgeous views + delicious wine + indulgent chocolates + beautiful people + well behaved dogs and children. Somebody pinch me.