On this dark Autumn night, I decided to whip up a warm soup for dinner. The leftover roasted sweet potatoes in the fridge were the perfect base. While the soup cooked, I baked a batch of quinoa dinner rolls to go with it.
Ingredients
Procedure
Cook the carrots, garlic, and summer squash in a pat of butter and a splash of olive oil until fork tender. Add mashed sweet potatoes, oregano, and chicken broth. Stir till combined and heat to boiling. Add 2-3 T of cornstarch to 1/4 cold water. Add a ladel-full of the hot soup, to the cornstarch mixture, then add all of that to the boiling soup. Keep stirring as the soup begins to thicken. Season to taste with salt and pepper. Serve hot. Garnish with fresh cilantro.
Ingredients
- 6 leftover roasted sweet potatoes, skinned and mashed
- 6 carrots, sliced
- 2 summer squash, sliced
- 1 T minced garlic
- butter
- 5 C chicken broth
- dried oregano
- fresh cilantro
- smoked sea salt
- freshly ground pepper
Procedure
Cook the carrots, garlic, and summer squash in a pat of butter and a splash of olive oil until fork tender. Add mashed sweet potatoes, oregano, and chicken broth. Stir till combined and heat to boiling. Add 2-3 T of cornstarch to 1/4 cold water. Add a ladel-full of the hot soup, to the cornstarch mixture, then add all of that to the boiling soup. Keep stirring as the soup begins to thicken. Season to taste with salt and pepper. Serve hot. Garnish with fresh cilantro.
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