|Carrot and sweet potato soup.|
It started with this bunch:
I ended up NOT using the ginger and adding in some shallots instead.
I put the carrots, chopped garlic, shallots, a pinch of tumeric, cumin, 2 bay leaves, and a pinch of cumin in 3 quarts of water.
While the soup simmered on the stove, I snacked on this:
These are not to be confused with these:
|Teriyaki nori strips.|
The toasted seaweed that is for snacking is much thinner and crispier. If you like kale chips you will love these. They are less bitter and I find them as addictive as potato chips - only healthy!
|Thin, square pieces of toasted seaweed.|
After the soup had simmered for an hour and the liquid had reduced by half, I took it off the heat and pureed it with an immersion blender.
I put the soup back on low heat and stirred in 2 Tbsp. of the rest of the sweet potato puree.
The sweet potato puree did a great job of thickening up the soup.
I then tore up some kale and spinach into small pieces and added into a pan with olive oil on medium heat.
I fried them till they were crispy.
The soup turned out very rich without huge amounts of dairy. It was full of flavor and I do really love soups that don't depend on the use of chicken or vegetable broth for the bulk of the flavor.
Carrot and sweet potato soup
2 cloves of garlic, chopped