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Ginger Sweet Potato and Carrot Soup

10 Dec

Since Zak isn’t the hugest fan of sweet potato, I was a little worried this soup was going to be too far on the sweet side.  It was, however, wonderfully savory.  It was also very creamy and filling, thanks to the starchiness of the sweet potato.  The lemon really punches this up and adds a bright tartness to the soup that brings everything together.  Roasting the sweet potato and carrots first brought out some lovely caramel notes in the vegetables (and made the sweet potato less of a pain in the butt to peel).

As a bonus, this dish was super easy and hands off.  After roasting the vegetables, you basically just throw everything in the slow cooker and let the flavors develop for awhile.  It was also packed with loads of good stuff like dietary fiber, vitamin A, and vitamin C.

Ginger Sweet Potato and Carrot Soup

Adapted loosely from Cooking Light

1 large sweet potato

5-6 medium carrots, peeled and cut into 2″ segments

1 thumb-sized piece of fresh ginger

1 tbs. olive oil

1 tsp. fresh thyme leaves

Kosher salt and freshly cracked black pepper

1 tbs. unsalted butter

1 small onion, chopped

1 cup homemade turkey stock

2 1/2 cups homemade chicken stock

Pinch nutmeg

Pinch cinnamon

1/2 lemon, juiced

Plain greek yogurt, for serving

Fresh thyme, for garnish

Preheat oven to 400º.

Rinse sweet potato and stab several times with a fork or knife.  Place in oven directly on the oven rack with a baking sheet on the rack directly below.  Roast for an hour or until tender.

Meanwhile, toss carrots and ginger with olive oil, fresh thyme, salt, and pepper.  Place on a tinfoil lined baking sheet and roast 20-30 minutes until tender and golden brown.  Once cooked, let ginger cool until cool enough to handle and remove skin.  Cut off any parts that are particularly tough.  Chop carrots into 2-3 1/2″ pieces and roughly chop ginger.

While carrots, ginger and sweet potato are roasting, place butter and onions in a slow cooker and set to high.  Cover and cook, stirring occasionally until onions are translucent.

When sweet potato is tender, remove from oven and let cool until cool enough to handle.  Remove skin.

While sweet potato is cooling, bring turkey and chicken stock to a boil.

Add sweet potato, carrots, ginger, and stock to the onions.  Season with nutmeg and cinnamon.  Cover slow cooker and cook on high 6-8 hours.

About 20 minutes before serving time, puree using a blender, food processor, or immersion blender, working in batches if necessary.  Add lemon juice.  Taste for seasonings and add salt or pepper as necessary.  Serve with plain Greek yogurt and thyme.

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