Gingered Sweet Potato and Carrot Soup

I don’t make enough soup.  It’s so easy to make and can be a meal in itself.  Obviously chicken soup and vegetable soup are the old standbys – but why not try something a little more exotic?  I came across this recipe for a Sweet Potato and Carrot soup with hints of ginger.  Aside from being VERY orange, this soup is spicy and warming – perfect for those cold winter days.

Below are some tips and suggestions to make the soup a little more appetizing and easy to prepare.

Warning: If you have any aversion to a vegetable peeler, this recipe is not for you.  I had a small mountain of carrot, sweet potato, and ginger peels in my sink by the time I was finished.

If you use fresh ginger, use a little less than 1T.  Freshly grated ginger is much more pungent and spicy, and almost overwhelms the soup if you use the full tablespoon.  This soup could also benefit from some salt and pepper added to the cooking onions.

I’ve found that immersion (stick) blenders work best for this type of soup.  No need to strain and move hot items to the blender.  Even using all of the liquid that is in the pot, this soup still ends up pretty thick.

Finally, the yogurt did not help or hurt this dish.  It just was.  You can skip if you want to.